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–+ servings
White chocolate rocky road.

White Chocolate Rocky Road

Harriet
Make this white chocolate rocky road for an indulgent sweet treat to enjoy with tea or coffee. Or make these as edible gifts for Christmas and holiday giving.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling time 1 hour
Total Time 1 hour 15 minutes
Course Desserts
Cuisine Australian
Servings 24 pieces
Calories 167 kcal

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

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.
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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 recipe. Discard it and start again with another lot of chocolate.
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STORING
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.
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RECIPE 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.
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Can you freeze white chocolate rocky road?
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. 
Can this be made nut-free?
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.

Nutrition

Serving: 1pieceCalories: 167kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 23mgPotassium: 78mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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