Recipe may contain peanuts, tree nuts, milk, fish and shellfish.
For the ultimate rocky road recipe, add a can of sweetened condensed milk – you’ll thank us later!
395g can sweetened condensed milk
1/2 cup dark brown sugar
500g dark chocolate, chopped
1/2 cup hazelnuts, toasted, roughly chopped
1/2 cup shredded coconut, toasted
1/3 cup pistachios, toasted, roughly chopped
350g pink and white marshmallows, halved
95g packet red glace cherries
3 Method Steps
Step 1Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper, extending paper 5cm above edges on all sides.
Step 2Place condensed milk(395g can sweetened condensed milk), sugar (1/2 cup dark brown sugar) and butter (50g butter) in a medium saucepan over medium-high heat. Cook, stirring, for 10 minutes. Reduce heat to medium. Cook, stirring, for a further 10 minutes or until sauce thickens.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 3Place chocolate (500g dark chocolate, chopped) in a heatproof bowl over a saucepan of simmering water. Stir until melted. Remove from heat. Reserve 1 tablespoon each of hazelnuts (1/2 cup hazelnuts, toasted, roughly chopped), coconut (1/2 cup shredded coconut, toasted) and pistachios (1/3 cup pistachios, toasted, roughly chopped) to decorate. Add marshmallows (350g pink and white marshmallows, halved), cherries (95g packet red glace cherries), and remaining nuts and coconut to chocolate. Stir gently to combine. Spoon half the mixture into prepared pan. Top with caramel sauce. Cover with remaining chocolate mixture. Sprinkle over reserved nuts and coconut. Refrigerate for 2 hours or until set. Serve cut into squares.
This recipe requires 2 hours refrigeration.