Rocky Road

There are so many variations of Rocky Road, this is my recipe.  I tend to make a few extra yummy treats around Christmas to give as gifts.  This being one of them.  Greg and I tucked into a piece each tonight.  Hopefully we’ll leave some for gift giving!  I use raspberry liquorice instead of turkish delight and add a couple of other goodies like chocolate coated blueberries and scorch almonds to add flavour and interest.  I recommend using a silicon dish or lining your dish with baking paper to help when cutting up the rocky road, otherwise it will stick to the dish and make it hard to remove.  I bet you can’t stop a just one piece!


200gm block dark or milk chocolate
150gm (approx. 2/3 cup) scorch almonds
70gm (approx. 1/3 cup) dark chocolate covered blueberries, or dried blueberries*
120gm (approx. 1/2) Raspberry liquorice, cut into small pieces
125gm (approx. 2/3) Marshmallows (I only use Pascal’s brand), cut in half
2 tbspn desiccated coconut

*If  you can’t source dried chocolate coated blueberries, you can always substitute with fruit and nut coated chocolate if desired.


Using a double saucepan, melt chocolate over a gentle heat. In the meantime, combine, scorch almonds, choc coated blueberries, raspberry liquorice, and marshmallows in a bowl.  Once chocolate has melted, remove from heat and pour it over the other ingredients.  Gently stir ingredients together and pour the rocky road mix into a dish. Sprinkle with desiccated coconut and place in fridge until set.  When set, use a knife to break the rocky road into bite size pieces.  Will keep well for a few days in an air tight container or in the fridge in warmer weather.

Rocky Road by Embracing It All

Enjoy!  Jacinta x

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