Name: Raspberry and Coconut Rocky Road Recipe
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: Australian
Ingredients: 225 – 250g / 8 oz dark chocolate melts or chips (1 1/2 cups) (or block, chopped – semi-sweet); 225 – 250g / 8 oz milk chocolate melts or chips (1 1/2 cups) (or block, chopped or more dark chocolate); 2 tbsp coconut oil or any plain flavoured oil (prevents cracking, adds bit of sheen); 3 cups marshmallows, pink and white (most cut in half, firmly packed); 3/4 cup raspberry lollies (halved); 1/3 cup desiccated coconut (or flakes), unsweetened; 1/2 cup unsalted peanuts (very roughly chopped, almost just halved)

Description

This indulgent Rocky Road recipe combines rich dark and milk chocolate melts with chewy marshmallows, crunchy peanuts, sweet raspberry lollies, and a sprinkle of desiccated coconut. Perfectly set in a square pan and chilled to a fudgy, melt-in-your-mouth treat, it’s an easy no-bake dessert that’s ideal for gifting or satisfying your sweet tooth.

Ingredients

Scale

Chocolate Mix

225 – 250g / 8 oz dark chocolate melts or chips (1 1/2 cups) (or block, chopped – semi-sweet)
225 – 250g / 8 oz milk chocolate melts or chips (1 1/2 cups) (or block, chopped or more dark chocolate)
2 tbsp coconut oil or any plain flavoured oil (prevents cracking, adds bit of sheen)

Add-ins

3 cups marshmallows, pink and white (most cut in half, firmly packed)
3/4 cup raspberry lollies (halved)
1/3 cup desiccated coconut (or flakes), unsweetened
1/2 cup unsalted peanuts (very roughly chopped, almost just halved)

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Instructions

Prepare the Pan: Line a 20cm/8″ square pan with baking paper (parchment paper) to ensure easy removal of the set rocky road.
Melt Chocolate: Place the dark and milk chocolate melts along with the coconut oil in a microwave-safe bowl. Microwave in 30 second increments, stirring well between each interval until the mixture is completely melted and smooth.
Combine Add-ins: Gently fold the marshmallows, raspberry lollies, desiccated coconut, and roughly chopped peanuts into the melted chocolate mixture, ensuring all ingredients are evenly coated.
Set Mixture: Pour the chocolate and add-ins evenly into the prepared pan and spread the mixture flat with a spatula to create an even layer.
Chill: Place the pan in the refrigerator for about 3 hours or until the rocky road is fully set and firm to the touch.
Cut and Serve: Remove from fridge 30 minutes before cutting to soften slightly. Cut into 5 lines in one direction, then into chunks or larger pieces depending on your preference for gifting or eating.

Notes

Using coconut oil helps prevent chocolate from cracking and adds a shiny finish.
Cutting marshmallows in half ensures better distribution and easier biting.
Letting the set rocky road sit out for 30 minutes prior to cutting prevents it from breaking or crumbling.
You can substitute or increase dark chocolate if preferred over milk chocolate.