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A deliciously simple 4 ingredient White Chocolate Rocky Road recipe made with marshmallows, turkish delight and pistachios.

White Chocolate Rocky Road

A deliciously simple 5 ingredient White Chocolate Rocky Road recipe made with marshmallows, turkish delight and pistachios.
5 from 6 votes
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Course: Dessert
Cuisine: Christmas
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 16 pieces
Calories: 308kcal


  • Microwave or Thermomix


  • 500 g white chocolate see notes
  • 20 g coconut oil - optional see notes
  • ¼ cup (35g) desiccated coconut
  • 100 g marshmallows cut in half
  • 150 g Turkish delight chopped into small chunks (see notes)
  • 80 g pistachios roughly chopped


  • Line the base and sides of a 18cm x 28cm rectangular slice tray with baking paper.
  • Place the white chocolate and coconut oil into a heatproof, microwave-safe bowl.
  • Heat, uncovered, on 50% power, stirring every minute with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts (if using a Thermomix, melt for 3-4 minutes, 80 degrees, Speed 2).
  • Remove from the microwave and stir until smooth.
  • Stir through the coconut, marshmallows, Turkish Delight and pistachios. 
  • 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).



Ingredients Info:
  • white chocolate – I recommend using a good quality chocolate (such as Cadbury, Lindt, Whittakers, Nestle or Hersheys) for this recipe. As the white chocolate is the main ingredient, it makes ALL the difference to the overall taste if you use a good quality brand.
  • marshmallows – I like to use regular sized marshmallows. The ones I use are Pascall brand (popular in Australia) and come in white and pink. See my tips below for cutting up marshmallows without any stickiness!
  • Turkish delight – the Turkish delight that is needed for this recipe is the traditional variety (the variety that is covered in icing sugar – not coated in chocolate). You can buy boxes of Turkish delight from the supermarket in the lead up to Christmas. I often find that they will put it on the ends of the aisles or on a Christmas baking stand. If you can’t find it, I suggest asking an employee of the supermarket as they can usually point you in the right direction.
  • pistachios – choose roasted and unsalted pistachios.
  • coconut – I recommend using desiccated coconut in this recipe. If you prefer, you can omit the coconut.
More Recipe Tips:
Coconut oil - Adding coconut oil to the white chocolate will help to assist with melting and also cutting into slices (this is optional though). 
Turkish delight substitutions - If you’re unable to buy traditional Turkish delight, you can use any red soft jelly candies/lollies (such as raspberries or cut up lolly snakes).
Nut-free option - For a nut-free version, simply omit the pistachios and coconut.
Cutting the marshmallows - The easiest way to cut marshmallows without ending up with a sticky mess, is to use sharp scissors and chop them in half.
Storing - This white chocolate rocky road can be stored in an airtight container in the fridge for up to 1 week.


Calories: 308kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 7mg | Sodium: 36mg | Potassium: 228mg | Fiber: 2g | Sugar: 25g | Vitamin A: 35IU | Vitamin C: 0.5mg | Calcium: 75mg | Iron: 1.5mg