Rocky Road is one of those recipes that feels like pure nostalgia — easy, generous and completely unfussy. It’s the kind of sweet you make when you want something reliable, whether it’s for Christmas entertaining, a bring-a-plate afternoon, or just because there’s chocolate in the cupboard and time on your hands.
No baking, no precision, and plenty of room to make it your own, this version balances creamy chocolate with marshmallows, lollies and a bit of crunch. It sets in the fridge, slices beautifully, and has a habit of vanishing far quicker than expected.
Rocky Road
Ingredients:
300g milk chocolate (or dark chocolate if you prefer)
100g white chocolate (optional for extra sweetness)
150g mini marshmallows
150g raspberry lollies or Turkish delight
100g unsalted peanuts (or your favourite nut)
100g desiccated coconut (optional, for added texture)
1-2 tbsp of golden syrup (optional, adds sweetness and stickiness)
Instructions:
Break up the milk and white chocolate into small pieces and place them in a heatproof bowl.
Melt the chocolate either by gently heating it in a bowl over a pan of boiling water or in the microwave (stir every 20-30 seconds to prevent burning).
Once the chocolate is melted, stir in the golden syrup (if using).
Then fold in the mini marshmallows, chopped Turkish delight or raspberries, peanuts and desiccated coconut.
Mix it all together so everything is well coated in melted chocolate.
Scrape the Rocky Road into a lined baking dish (roughly 20×20 cm or 8×8 inches) with parchment paper.
Spread evenly, pressing down gently to compact the mixture, but don’t squish it too much.
Place the dish in the fridge for at least 2 hours, or until the rocky road is firm enough to slice.
Once it’s set, cut it into squares or rectangles, and enjoy!
Tips: You can swap out the Turkish delight or nuts for other favourites like raisins, sultanas, or even white chocolate chips. If you want a little extra crunch, add some cornflakes or crushed up Anzac biscuits.
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