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Chocolate Rocky Road

Filled with toasted almonds, marshmallows, dried cranberries, coconut & crispy biscuits, this Chocolate Rocky Road will satisfy any sweet-tooth!
Prep Time30 mins
Setting Time1 hr
Servings: 12


  • 250 g dark chocolate In a block or buttons
  • 125 g butter
  • ½ cup / 70 g whole blanched almonds
  • x 8 / 80 g plain biscuits
  • 1/3 cup / 30 g shredded coconut
  • 1/3 cup / 45 g dried cranberries
  • 2 cups / 180 g large marshmallows or 1 ½ cups / 90 g mini marshmallows
  • ½ teaspoon vanilla essence


  • Place an oven rack in the centre of the oven and turn it to 160°C fan/convection oven or 180°C conventional oven.
  • Line a 27 x 16 cm standard-sized, slice tin with non-stick baking paper and lightly spray it with non-stick cooking spray. Set aside.
  • Find a heatproof bowl that fits snuggly into the top of a small saucepan.
  • Break up the chocolate and place the pieces (or, if using them, the buttonin the bowl. Also, chop the butter into small cubes and add that to the chocolate.
  • Fill 1/3 of the saucepan with water and then set the bowl on top again. Check that the water isn't touching the bottom of the bowl and if it is, tip some out.
  • Remove the bowl again and bring the water to the boil. Once boiling turn down the heat to medium/low or to where the water is simmering.
  • Place the bowl of chocolate back on the saucepan and stir often until all the chocolate has melted. Once done, pour the melted chocolate and butter into a medium-sized bowl.
  • Spread the almonds out on an oven proof tray and place them in the oven to toast for around 8 minutes or until they are two shades darker (tossing them halfway through). Leave them aside to cool down).
  • Roughly chop up the biscuits and add them to the chocolate.
  • Add the coconut and the dried cranberries to the chocolate and the biscuits. (If you'd like to sprinkle some coconut on top later, leave 1 tablespoon aside.)
  • If you are using large marshmallows, cut them in half and add them (or the mini ones, if using theand the almonds, to the bowl with the rest.
  • Add the vanilla, and stir it all together well.
  • Spoon it into the lined tin, moving the marshmallows around until it looks fairly even all over.
  • If you've set aside some coconut, sprinkle it all over the top and then pop it in the fridge to set for at least 1 hour.
  • Once it has set hard, cut it into pieces.
  • Store in an airtight container, in the pantry, for up to a week.