Mint Rocky Road
The most delicious Mint Rocky Road recipe packed full of Mint Slice biscuits, Aero chocolate and Peppermint Crisp bars.
Print
Pin
Servings: 20 serves
Calories: 176kcal
Cost: $10
Equipment
- Microwave or Thermomix
Ingredients
- 500 g dark chocolate
- 20 g coconut oil optional (see notes)
- 100 g mini white marshmallows
- 120 g mint Aero chopped
- 100 g Arnotts Mint Slice biscuits roughly chopped
- 70 g Peppermint Crisp bars roughly chopped
Instructions
- Line the base and sides of a 20cm x 20cm square baking tray with baking paper.
- Place the chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl. Heat, uncovered, on 50% power, in 30 second bursts, stirring every time with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts.Remove from the microwave and stir until smooth.If using a Thermomix: Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2 or until melted.
- Stir through the mini marshmallows, chopped Aero, Mint Slice biscuits and Peppermint Crisp bars. If using a Thermomix: Add the mini marshmallows, Aero, Mint Slice biscuits and Peppermint Crisp bars and mix for 5-10 seconds, Reverse, Speed 1 (using the spatula through the MC hole to help mix), or until completely combined.
- Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
- Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
Notes
RECIPE NOTES & TIPS
Ingredients Info:
- Chocolate - I like to use dark chocolate for my mint rocky road recipe. However, you can substitute with white or milk chocolate if you prefer. Choose a high quality chocolate for melting (I like to use Cadbury, Lindt or Nestle). The chocolate is the main ingredient in this recipe, so choosing a good one makes all the difference.
- Coconut oil - add a little to your chocolate when melting it - this will help with cutting into neat slices.
- Marshmallows - choose mini white marshmallows for this recipe or use a combination of pink and white.
- Mint Chocolates - I used a combination of Mint Aero, Peppermint Crisp and Mint Slice biscuits in this recipe, however, you can substitute them with any of your favourite mint chocolates or biscuits.
- Don't overdo the add-ins - as tempting as it is to add extra marshmallows, chocolates and biscuits... please don't! Stick to the chocolate/add ins ratio to ensure you have enough melted chocolate to thoroughly coat the add-ins.
- Slicing - remove the Rocky Road from the fridge at least 30 minutes before slicing - this will help it to stop cracking. Use a large sharp knife to cut the rocky road (or check out my top tips for cutting rocky road here).
- Equipment - Rocky Road can be made using a microwave, stove-top or Thermomix. If using a stove-top, melt the chocolate and coconut oil (optional) in a small bowl over a saucepan of boiling water (do not allow the water to enter the chocolate bowl).
- Storing & freezing - Rocky Road can be stored in an airtight container in the fridge for 1 month or frozen for up to 3 months.
Nutrition
Calories: 176kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 189mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10IU | Calcium: 19mg | Iron: 3mg
