Cooper & Granny's Rocky Road
Our recipe, created with time, and fun together in our kitchen
Category: Snack, Sweet Treats
Keyword: Chocolate, Marshmallows
Quantity: 60 pieces
- 360 g milk chocolate
- 180 g dark chocolate
- 90 g white chocolate
- 20 g coconut oil
- 280 g pack of marshmallows
- 75 g slivered almonds
- 80 g rice puffs
- 15 g glace cherries or dried sour cherries, quartered
- 75 g dried apricots diced
- 75 g dried cranberries
Line a slice tin, approx. 18 x 30 cm, with baking paper
Cut the marshmallows in half, and put into a large mixing bowl.
Add fruit, nuts and rice puffs.
Chop the milk chocolate, and half the dark chocolate, and place in a microwave proof bowl, together with the coconut oil.
Microwave the chocolate on high for 30 seconds. Stir well and repeat another 2-3 times until the chocolate is just melted.
Add the chocolate to the dry ingredients and mix well, ensuring all ingredients are well coated.
Chop the remaining dark chocolate and place in a microwave proof bowl.
Chop the white chocolate and place in a microwave proof bowl.
Melt the dark and white chocolates in microwave, on high for 20 seconds. Stir well and repeat another 1 or 2 times, or until the chocolate is just melted.
Lightly press half of the chocolate marshmallow mix into the lined slice tin, and spread to cover the base of the tin.
Drizzle with half the melted dark and white chocolate, then add the remaining chocolate marshmallow mix, and spread evenly.
Drizzle with remaining dark and white chocolate.
Place in refrigerator to set for 3-4 hours, or overnight.
When set, cut into 3cm squares
- For gluten free, ensure that all ingredients are gluten free.