Rocky Road

bowl Serves 30 pieces


  • 375 g dark chocolate melts
  • 150 g brazil nuts
  • 150 g red glacé cherries
  • 160 g shortbread biscuits
  • 100 g mini marshmallows
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  • Line a 20cm x 30cm pan with baking paper.

  • Place the chocolate melts in a large glass bowl and microwave on medium power for 2 minutes. Stir gently with a spatula until the chocolate is smooth. Microwave for 1 minute further on medium power if necessary.

  • Roughly chop the nuts. Halve the cherries. Give the shortbread biscuits a few hits with the rolling pin so they break into large pieces (leave them in their packet or place them in a plastic zip-lock bag first).

  • Add all the ingredients to the melted chocolate. Stir gently until everything is well coated in chocolate.

  • Pour the rocky road mixture into the prepared pan and smooth down with the spatula. Refrigerate until set, then cut into small squares to serve.

By Food Magazine

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