Description
This rocky road is a delicious medley of milk chocolate, marshmallows, glacé cherries, almonds and coconut flakes. Easy to make and super versatile, this sweet treat is the perfect snack to have on hand when a chocolate craving hits.
Ingredients
Scale
- 500g good quality milk chocolate
- 150g marshmallows, chopped (see note 1)
- 3/4 cup (150g) glacé cherries, halved
- 1 cup (160g) raw or roasted almonds
- 1 cup (50g) coconut flakes
Instructions
- Grease and line an 11 x 7 inch baking tin with baking (greaseproof) paper.
- In a medium heatproof bowl over a medium saucepan of simmering water (making sure the water does not touch the bowl), stir the chocolate until just melted. Remove from the heat and stir again, allowing the residual heat to finish melting the chocolate, until smooth.
- Add the chopped marshmallows, almonds, glacé cherries and 3/4 cup of the coconut flakes to the melted chocolate and stir to combine.
- Pour into the prepared tin and smooth out the top with a spatula. Sprinkle the remaining coconut over the top of the rocky road.
- Refrigerate the rocky road for 4 hours or until set.
- When ready to serve, use a hot knife to cut the rocky road into squares.
- Enjoy!
Notes
- Marshmallows: I like to to use a combination of vanilla and raspberry flavoured marshmallows. If using regular sized marshmallows then chop into quarters. If you are using mini marshmallows then there is no need to chop them.
- To roast almonds: Preheat oven to 160C fan-forced or 180C conventional. Place the raw almonds on a lined baking tray and roast for 10-15 mins. Nuts can go from toasted to burnt in minutes so be sure to keep an eye on them!
- Storage: Store the rocky road in an airtight container in the fridge for up to 1 week (if it lasts that long!).
Keywords: Rocky Road, Chocolate, Marshmallows, Coconut, Slice