Caramilk Rocky Road

Smooth and creamy 5 ingredient Caramilk Rocky Road made with soft caramels, fluffy marshmallows, coconut and crunchy macadamias.

5 from 5 votes

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Course: Dessert, sweet

Cuisine: rocky road

Prep Time: 10

Chilling time: 2

Total Time: 2 10

Servings: serves

Calories: 221kcal

Cost: $10

Line the base and sides of an 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 has just melted.
Remove from the microwave and stir until smooth.
Stir through the marshmallows, coconut, soft caramels and macadamias.
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).

Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
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.
Add the marshmallows, coconut, soft caramels and macadamias and mix for 5-10 seconds, REVERSE, Speed 3 (using the spatula 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:

Caramilk Chocolate - a blend of golden caramelised white chocolate made by Cadbury, it has a luscious, creamy flavour that is completely irresistible. Caramilk is popular in Australia and New Zealand and can be purchased from any major supermarket. If it isn't available where you live, you can use any variety of caramelised white chocolate, or swap for white chocolate instead.
Coconut oil - optional, add a little to your chocolate when melting it - this will help to prevent chocolate cracking when cutting into pieces.
Marshmallows - choose regular sized marshmallows for this recipe and cut in half. I use Pascall brand which is popular here in Australia. I like to use only white marshmallows in this recipe (simply because I like the all white look with the caramel), but you can use the pink marshmallows too if you prefer.
Coconut - desiccated coconut is a classic ingredient in chocolate Rocky Road, however, if you don't like coconut, you can omit it entirely.
Macadamias - if catering for nut allergies, simply omit the nuts entirely.
Soft caramels - you can use any brand of soft caramels you like, such as Jersey Caramels. Chop into smaller pieces before adding to the mixture.

More Recipe Tips:

Don't go overboard with the add-ins - don't be tempted to increase the amount of add-ins... this recipe has the perfect balance of chocolate and add-ins. Adding extra add-ins changes this balance and makes it difficult to cut into slices.
Nut-free option - simply omit the macadamia nuts entirely.
Coconut - omit the coconut if preferred.
Slicing - remove the Caramilk 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 - Caramilk 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 - Store in an airtight container in the fridge for 1 month or frozen for up to 3 months.