White Chocolate and Raspberry Rocky Road

clock 15 minutes bowl Serves 48


  • 200g shortbread biscuits, chopped finely
  • 3/4 cup raspberry lollies (e.g. fruit jubes), quartered
  • 60g mini marshmallows
  • 1 cup shredded coconut
  • 625g white chocolate, melted
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  • 1. Grease a 20cm x 30cm rectangular pan, line base and sides with baking paper, extending paper 5cm over the sides.

  • 2. Combine biscuits, lollies, marshmallows and ¾ cup of the coconut in a large bowl, stir in melted chocolate.

  • 3. Spread mixture into the pan and smooth the surface with the back of a spoon. Sprinkle with remaining coconut.

  • 4. Refrigerate for 2 hours or until firm, before cutting.

  • Tip

  • Store in an airtight container in the fridge for up to a week.


  • • Energy 530Kj • Protein 2g • Total Fat 6g • Saturated Fat 4g • Carbohydrates 16g • Sugars 13g • Sodium 28mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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