Description
Enjoy a no-bake Rocky Road dessert filled with rich chocolate, fluffy marshmallows, crunchy nuts, and a touch of coconut. This delightful treat is perfect for satisfying your sweet cravings or sharing with friends!
Ingredients
Scale
- 200g dark chocolate, chopped
- 100g milk chocolate, chopped
- 100g unsalted butter, cubed
- 200g mini marshmallows
- 150g digestive biscuits, crushed
- 100g walnuts or pecans, roughly chopped
- 50g desiccated coconut (optional)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Start by gathering all your ingredients. It’s always easier to have everything at hand before you begin cooking.
- In a medium saucepan, combine the chopped dark chocolate, milk chocolate, and cubed unsalted butter. Place the saucepan over low heat.
- Stir the mixture gently with a spatula or wooden spoon until the chocolate and butter are completely melted and smooth. Be careful not to let it burn; keep the heat low and stir continuously.
- Once melted, remove the saucepan from the heat and let it cool for a few minutes. This will prevent the marshmallows from melting when added.
- Add the vanilla extract and a pinch of salt to the chocolate mixture, stirring well to combine.
- In a large mixing bowl, combine the mini marshmallows, crushed digestive biscuits, and chopped walnuts or pecans. If you’re using desiccated coconut, add that in as well.
- Pour the cooled chocolate mixture over the dry ingredients in the mixing bowl. Use a spatula to gently fold everything together until all the dry ingredients are well coated with the chocolate.
- Be careful not to crush the marshmallows too much; you want to keep their fluffy texture intact.
- Line a square baking dish (approximately 8×8 inches) with parchment paper, leaving some overhang on the sides for easy removal later.
- Transfer the rocky road mixture into the lined baking dish. Use the spatula to spread it evenly and press it down gently to compact the mixture.
- Once it’s evenly spread, you can sprinkle a few extra chopped nuts or marshmallows on top for decoration if you like.
- Cover the dish with plastic wrap or foil and place it in the refrigerator. Let it chill for at least 2 hours, or until it’s firm enough to cut into squares.
- After the rocky road has set, remove it from the refrigerator. Use the overhanging parchment paper to lift it out of the baking dish.
- Place it on a cutting board and use a sharp knife to cut it into squares or rectangles, depending on your preference.
- Serve the rocky road squares on a platter or store them in an airtight container in the fridge. They can last up to a week, but I doubt they’ll last that long!
Notes
- For a twist, consider incorporating dried fruits like cranberries or apricots for a chewy texture.
- For a nut-free version, simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds.
- Experiment with different types of chocolate; white chocolate can add sweetness, while dark chocolate gives a rich flavor.
- Drizzle some melted chocolate on top for an extra touch of indulgence.
- Prep Time: 20 minutes
- Cook Time: 10 minutes