Mmmmm. Rocky Road. I love it. It’s delicious, pretty and in terms of sweets, maybe not that bad. Looks so chocolatey but well expanded with fruit, nuts and marshmallows. If you are looking for a quick weekend treat. No baking involved. This may be it.
Learn more about the origins of Rocky Road at
This is how I do it.
200 g milk chocolate
200 g dark chocolate
3/4 cup raw shelled peanuts
3/4 cup raw almonds
400 g pink and white marshmallows
1/2 cup dried cranberries
1/2 cup chopped dried Australian apricots
Line a 20cm x 30cm pan with baking paper. Put the peanuts and almonds in a heavy based pan and roast on low heat for a few minutes until nuts are lightly toasted. Do not walk away. They cook quickly!
Remove from heat Allow to cool. Add broken chocolate into a microwave proof bowl.
Microwave on high for 1 minute 15 seconds. Remove from microwave. Stir until smooth.
Add nuts, fruit and marshmallows to chocolate and stir until all well-distributed.
Using a spatula, decant mixture evenly into the lined tray. Allow to set. Cut into serving size pieces,