I love rocky road! I make it twice a year; at Christmas & Easter, so I guess it’s my Aussie holiday rocky road! It actually changes a little each time I make it, but it’s basically the same with a few tweaks…here’s this year’s version which I know you’ll love; just don’t blame me for hyper kids or a possible diabetic episode…!
this recipe makes a lot; so make sure you share it at the office or party!
ingredients
- 3 x 250g bags of marshmallows (I use the Pascall Marshmallows)
- 2 x dark chocolate melts (I use Cadbury cooking melts)
- 2 x milk chocolate melts (again, I use Cadbury cooking melts)
- 2 x 250g bags of gummi bears (I use Trolli gummies)
- 1 x 216g Cadbury’s Cherry Ripe Share Pack (Treat size), chopped into little squares
- 1 cup shredded coconut
- 1/4 cup extra shredded coconut reserved for sprinkling on top
- 1 cup salted peanuts
- 1/2 cup glazed maraschino cherries, chopped
kitchen supplies
- large tray; like a lamington tray 30cm x 20cm x 3.5cm
- baking paper to line the tray
- saucepan for boiling water
- glass bowl for sitting on top of the saucepan to melt chocolate
- large bowl for mixing all ingredients
- mixing spoon
method
- create a bain marie by boiling water and melting all the chocolate in the glass bowl on top of the saucepan (make sure the water doesnt touch the bowl, only the steam will melt it)
- melt the chocolate and let cool just a little
- mix all the other ingredients into a large bowl
- line the tray with baking paper
- pour melted chocolate onto the ingredients, mix thoroughly
- pour into the tray and spread evenly, the sprinkle with remaining coconut
- refrigerate before cutting into small squares
- eat & enjoy!!!
