This White Chocolate Rocky Road recipe is perfect for Christmas and other special occasions.
This delicious slice is full of nuts, cranberries, fruit jellies, and marshmallows and has a wonderfully soft and crunchy texture with every mouthful.
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White chocolate rocky road is a delicious and easy no-bake treat that anyone can make. Serve these as a simple dessert or place them in cellophane bags to give as gifts.
Cost To Make
Estimated cost = $14.50 or $0.60 a piece
Why You'll Love This Recipe:
- This rocky road recipe is so easy to make. You can have it prepared in less than 15 minutes.
- You don't need the oven with this no-bake chocolate dessert. All you need to do is chop a few things, melt the chocolate, and mix.
- You can make this in advance, and it stores very well.
- These are great as edible gifts. Place a few pieces of white rocky road into cellophane bags and decorate with a ribbon to give as Christmas gifts, Valentine's Day, or Mother's Day.
- These would also be nice as edible favors for a wedding or bridal shower.
Ingredients In This Recipe
You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.
White chocolate - You want good-tasting white chocolate because it is the main ingredient. Most white chocolate is of good quality, but not all taste the same. So taste it before using it, and if you don't like the taste buy another brand.
Marshmallows - You can use regular-sized marshmallows, mini marshmallows, or even the big ones used for toasting.
We used normal-sized pink and white marshmallows and cut them into small pieces.
You would have to do the same for the large toasting marshmallows, and if using the mini marshmallows, leave them as they are.
Soft jelly lollies - The ones that we used were a natural fruit flavor with a sugar coating. These give pops of color to the rocky road when it is has been cut into pieces.
Dried cranberries add a deep dark red color which looks amazing alongside the other pale colors.
Nuts - We used pistachios and macadamia for crunch, texture, and color. You don't need to use two different nuts - you can stick to just one if you prefer.
Equipment
- 29 cm x 19 cm (12-inch x 7.5 inches) slice tin
- Kitchen scales
- Measuring cups
- Microwave oven or double boiler
- Spatula
- Metal spoon
- Cutting board
- Kitchen knife
Step By Step Instructions
Make sure to follow the steps below and have everything ready before melting the chocolate because the chocolate will start to set as soon as it cools. So you have to work quickly.
Step 1 - Line a 29 cm x 19 cm (12-inch x 7.5 inches) slice tin with nonstick baking paper.
Step 2 - Toast the nuts, cut the lollies and marshmallows into smaller pieces, and place them into a large mixing bowl along with the cranberries.
- Note: If you are using whole macadamias, roughly chop these before adding them to the bowl. The Pistachios can be left whole.
Step 3 - Place the chocolate melts into a microwave-safe bowl and microwave at 100% for 1 - 2 minutes, stirring with a metal spoon every 30 seconds, until smooth.
- Note: If using a block of chocolate, break it into smaller pieces before melting.
As soon as the chocolate has melted, pour it over the marshmallow mixture. Use a spatula to scrape out all the chocolate from the chocolate bowl.
Another method for melting chocolate is in a double boiler - see recipe notes below for how.
Step 4 - Use the spatula to stir the mixture so that the chocolate coats all the ingredients.
Step 5 - Spoon the mixture into the prepared pan and use a metal spoon to spread and press the mixture into the pan. Place in the fridge for 30 - 60 minutes or until set. Remove from the tin and cut into 24 pieces.
Recipe Tips
Cutting the marshmallows
Use scissors to cut the marshmallows and jelly lollies into small pieces. Wash and dry the scissors when the marshmallows and jelly lollies stick too much to the scissors.
Melting Chocolate In A Double Boiler
Melting chocolate in a double boiler is simply melting chocolate in a heatproof bowl over a saucepan of simmering water.
Here's what you need to do;
Use a small to medium-sized saucepan and fill it about one-quarter full with water. Place the saucepan over medium heat and bring to a boil, then turn down the heat low so that the water comes to a simmer.
To melt the chocolate, you will need a heatproof bowl that is large enough to sit on top of the pot. See notes below about selecting the correct size bowl.
Place the chocolate into a heatproof bowl, and place the bowl on top of the saucepan and simmering water.
Allow the chocolate to sit over the low heat for a few moments, and use a metal spoon to stir the chocolate until it is smooth and lump-free.
You could also use a silicone spatula to stir the chocolate but don't use a wooden spoon. Wooden spoons retain moisture and odors from other cooking, which can contaminate the chocolate.
Selecting the correct bowl size
The bottom of the bowl must not touch the water, and the sides of the bowl must extend up past the top of the saucepan so the steam can't get into the bowl.
Don't allow steam or any moisture to enter the bowl when melting the chocolate because it will cause the chocolate to seize and make it unworkable.
If the chocolate seizes, it won't be good to use for this white chocolate rocky road recipe. Discard it and start again with another lot of chocolate.
Variations
- Use only white marshmallows or only pink marshmallows.
- Replace the fruit jellies with soft raspberry lollies, gummy bears, jelly babies, jelly tots, or any other soft jelly lolly you like. You can even use pink Turkish delight.
- Mix ¼ cup desiccated coconut.
Storage
In cool climates, the white chocolate rocky road can be left out at room temperature for three to four days, stored in an airtight container in a cool dark place.
Alternatively, place the rocky road in an airtight container and store it in the fridge for up to two weeks.
In hot or humid climates, it is best to store the rocky road in the fridge.
FAQ
Yes, this rocky road is suitable for freezing. Store in an airtight container with a piece of greaseproof paper between the layers for up to three months.
When you want to serve the rocky road, remove as many as required and allow them to come to room temperature before serving.
Yes, it can be made nut-free by leaving out the nuts. Or, replace the nuts with broken pieces of plain sweet biscuits (cookies) or another crunch sweet treat like clinkers, honeycomb, or Maltesers.
More Sweet Recipes
If you love this easy no-bake sweet recipe, you might also like this recipe for white chocolate sauce, or this no bake peanut butter oatmeal balls, or this strawberry fool recipe, or this mixed fruits in cream dessert, or this simple ducle de leche mousse, or these easy recipes:
I do hope that you give this White Chocolate Rocky Road recipe a try. If you do, please come back and leave a comment below because I would love to know how you went.
White Chocolate Rocky Road
Equipment
- 29 cm x 19 cm (12-inch x 7.5 inches) slice tin
- Kitchen scales
- Measuring cups
- Microwave oven or double boiler
- Spatula
- Metal spoon
- Cutting board
- Kitchen knife
Ingredients
- 375 grams (13.5 ounces) white chocolate melts
- 150 grams (5.5 ounces) pink and white marshmallows
- 150 grams (5.5 ounces) soft jelly lollies
- 100 grams (⅔ cup) dried cranberries
- 50 grams (⅓ cup) shelled pistachios
- 50 grams (⅓ cup) macadamias whole or pieces
Instructions
- Line a 29 cm x 19 cm (12-inch x 7.5 inches) slice tin with nonstick baking paper.
- Toast the nuts in a dry frying pan over medium-low heat until they smell fragrant. Shake the pan from time to time to prevent burning. Remove from the heat and transfer the nuts to a large mixing bowl.
- Use scissors to cut the lollies and marshmallows into smaller pieces and place them into the bowl, adding the cranberries as well. Note: If you are using whole macadamias, roughly chop these before adding them to the bowl. The Pistachios can be left whole.
- Place the chocolate melts into a microwave-safe bowl and microwave at 100% for 1 - 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Note: If using a block of chocolate, break it into smaller pieces before melting. As soon as the chocolate has melted, pour it over the marshmallow mixture.Use a spatula to scrape out all the chocolate from the chocolate bowl. Another method for melting chocolate is in a double boiler - see recipe notes below for how.
- Use the spatula to stir the mixture so that the chocolate coats all the ingredients.
- Spoon the mixture into the prepared pan and use a metal spoon to spread and press the mixture into the pan. Place in the fridge for 30 - 60 minutes or until set.
- Remove from the tin and cut into 24 pieces.
Notes
- Use only white marshmallows or only pink marshmallows.
- Replace the fruit jellies with soft raspberry lollies, gummy bears, jelly babies, jelly tots, or any other soft jelly lolly you like. You can even use pink Turkish delight.
- Mix ¼ cup desiccated coconut.
Claire says
Looks delicious.