Easy Rocky Road
Chunky chocolate rocky road with marshmallows, peanuts and coconut, set in the fridge.
- Prep
- 15 min
- Cook
- 2 hr
- Total
- 2 hr 15 min
- Serves
- 16
- Ingredients
- 4
- Effort
- Easy
Ingredients
- 300 g (10½ oz) Dark chocolate, broken into pieces
- 150 g (5¼ oz) Marshmallows, regular, halved if large
- 140 g (1 cup) Roasted unsalted peanuts
- 40 g (½ cup) Desiccated coconut
You’ll need: 20cm (8 in) square tin, Baking paper, Microwave-safe bowl
Method
Line a 20cm (8 in) square tin with baking paper, leaving an overhang on two sides.
Put the chocolate in a large microwave-safe bowl. Microwave on medium (50%) in 30-second bursts, stirring each time, until almost melted, then stir until smooth.
Cool the chocolate for 5 minutes so it doesn't melt the marshmallows, then stir in the marshmallows, peanuts and coconut.
Spoon into the tin and press down firmly. Chill for at least 2 hours, until completely firm.
Lift out using the paper and cut into 16 squares with a sharp knife.
Storage
Keeps in an airtight container in the fridge up to 2 weeks, with baking paper between layers.
