Rocky Road

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Rocky Road BigOven - Save recipe or add to grocery list
Servings
Ingredients
  • 200 gram block Dark chocolate I use cooking choc
  • 200 gram block Milk chocolate I use cooking choc
  • 1 tablespoon Coconut oil or butter
  • 1/2 cup Dessicated coconut
  • Rice bubble (crispies)
  • Marshmallows
  • Roasted almonds (or nuts of choice)
  • Jube type lollies/sweets/candy. Jelly babies, berries, etc ....
Servings
Ingredients
  • 200 gram block Dark chocolate I use cooking choc
  • 200 gram block Milk chocolate I use cooking choc
  • 1 tablespoon Coconut oil or butter
  • 1/2 cup Dessicated coconut
  • Rice bubble (crispies)
  • Marshmallows
  • Roasted almonds (or nuts of choice)
  • Jube type lollies/sweets/candy. Jelly babies, berries, etc ....
Instructions
  1. Chop your chocolate into a largish glass bowl. Sit this bowl over a large pot with water simmering in the bottom (water not touching bowl) to make your pots like a bain marie. Only little bubbles no bigger. Come back to watch, stirring several times until just melted. Fold in butter or coconut oil, mix well. Keep an eye on this and don't let any water into the chocolate mix.
  2. While chocolate is melting, line your slice tray (28x18cm) with baking paper.
  3. Chop all your other ingredients and put into a bowl that will hold the chocolate to mix later. Depending on size cut marshmallows in half. Cut jube lollies to about 1cm bits. Nuts chop roughly. Put all these in the coconut to help the lolly and marshmallow cut sides not stick to each other.
  4. Pour the chocolate over the dry ingredients and mix. Be careful the chocolate is not too hot as it may melt the marshmallows. Add as many rice bubbles as you wish into the mix. Personally I put as many in as the chocolate can coat easily, 2 cups maybe?
  5. Pour and lightly push into tray until marshmallow lumps are sort of distributed. Refrigerate and cut into squares or shapes of your choosing. Keep in fridge in a sealed container for 3-4 days ... if it lasts that long.
Recipe Notes

There really are no hard and fast rules for this recipe apart from the chocolate melting.  Yes it can be done in the microwave but I have not had success with large amounts like this. I leave the microwave for melting small bits here and there.

Don't like dark chocolate, use milk chocolate blocks only.

If you don't like an ingredient don't add it.

If you like more of something add it.

If you are using jube lollies with sugar on the outside my suggestion is to sieve and brush as much of that sugar off as you can, any sugar bits make the rocky road gritty when you bite in.

Don't have jube lollies that are too hard or chewy.  It's just for the nice jewelled effect amongst the marshmallow and rice bubbles.

You can put tablespoons of mix in to small cupcake papers for gift presentation or for easier handling.

I say 200g block of chocolate, but really it can be any size that is just the size the blocks of cooking chocolate I buy come in.  I buy 70% cocoa and a milk choc.

You can use normal chocolate blocks but they are sweetened and sweeter still when you add the extras here.

Feeling adventurous, pop in some Easter egg moulds.  Melt the flat sides of the 2 halves a little and then moosh together to hold the egg shape.

Use this method of melting to make any chocolate mould you wish, you are only limited by the mould choices you buy.  Adding nuts, coconut, other chocolate bars to make them your own.

This is my treat for Easter and Christmas.

 

 

 

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