Mint Rocky Road

The most delicious Mint Rocky Road recipe packed full of Mint Slice biscuits, Aero chocolate and Peppermint Crisp bars.

5 from 1 vote

Print Pin

Course: Dessert, sweet

Cuisine: rocky road

Prep Time: 10

Chilling time: 2

Total Time: 2 10

Servings: serves

Calories: 176kcal

Cost: $10

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).

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.

More Recipe Tips:

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.