Easy Rocky Road Recipe

Everyone loves this easy rocky road recipe! This is my go-to version that I make every single December. With rich dark chocolate and loaded with mini marshmallows, glace cherries, and crunchy pistachios, it’s a family favourite that’s perfect for sharing at home, taking to family events, or simply enjoying whenever you need a sweet treat.

Course Dessert

Cuisine Australian

Prep Time 15

Chilling Time 3

Total Time 3 15

Servings pieces

Calories 50kcal

Author Sally

Equipment

Ingredients

2 x 170-180 gram blocks dark chocolate dairy free
¼ cup desiccated coconut
⅓ cup pistachios
½ cup glace cherries
1 cup mini marshmallows

Instructions

Line a 20 cm (8-inch) square baking pan with baking paper and set aside.
Break the chocolate into small pieces and place in a large microwave-safe bowl. Microwave in 20-30 second bursts, stirring thoroughly with a metal spoon between each, until the chocolate is completely melted and smooth.
Add the coconut, pistachios, cherries, and marshmallows to the melted chocolate. Stir gently to combine, making sure everything is evenly coated.
Pour the mixture into the prepared pan and smooth the top with the back of the spoon so it’s evenly distributed.
Place in the fridge for at least 3 hours, or until the chocolate has fully set.
Lift the rocky road out of the pan using the baking paper and slice into squares with a sharp knife. Serve or store in an airtight container in the fridge.

Notes

Vegan Option: Make sure your dark chocolate is vegan and swap the marshmallows for a gelatin free marshmallow such as Dandies.

Storage Instructions: Store any remaining pieces in an airtight container in the refrigerator for a couple of weeks.

Nutrition