White Christmas Rocky Road
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For a quick and festive holiday treat, try this White Christmas Rocky Road Recipe! With creamy white chocolate and a delightful blend of dried fruits and crunchy nuts, it’s a heavenly no-bake dessert that’s as easy to make as it is delicious. Perfect for holiday gatherings or as a homemade gift, this rocky road brings a touch of Christmas cheer to every bite!
White Chocolate Rocky Road Recipe
Are you dreaming of a White Christmas? This white christmas rocky road is the ultimate holiday indulgence, capturing the festive flavors of creamy white chocolate, dried cranberries, pistachios, macadamias, marshmallows, and more.
Each bite is a perfect balance of sweetness and crunch, making it a treat that’s as beautiful as it is delicious. Whether you’re serving it at gatherings or gifting it to loved ones, this rocky road is sure to bring joy to the season.
Can I make this rocky road nut-free?
Absolutely! To make it nut-free, simply omit the pistachios and macadamias. You can replace them with more dried cranberries or other chewy ingredients like dried apricots, shredded coconut, or even pretzel pieces for added crunch. This makes it safe for anyone with nut allergies while keeping the texture interesting.
Can I add other mix-ins?
Yes! White Christmas Rocky Road is very customizable. Try adding festive ingredients like crushed candy canes for a peppermint twist, dried apricots for added chewiness, or even a sprinkle of edible glitter to bring extra holiday sparkle. Just make sure to keep mix-ins in small quantities to maintain the ideal chocolate-to-mix-in ratio.
What’s the best way to cut rocky road without it crumbling?
For clean, professional-looking slices, use a sharp knife that’s been warmed under hot water and dried. This helps the knife glide through the marshmallows and chocolate without sticking. Wipe the knife clean between each cut to keep the edges smooth and avoid smudging the layers.
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How to store white christmas rocky road
Store: In an airtight container in the refrigerator for up to 2 weeks.
Freeze: Place rocky road squares in an airtight container with parchment paper between layers to prevent sticking, or wrap the entire block in a double layer of cling film and in then in a layer of foil. Freeze for up to 1 month.
Thaw: In the refrigerator overnight, keeping it wrapped and in the container. For a quicker option, leave it on the kitchen counter at room temperature while still wrapped for several hours until soft enough to eat.
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White Christmas Rocky Road
Ingredients
- 14 oz. (400g) white chocolate bar/block, broken into squares
- 1/3 cup desiccated coconut plus extra for topping
- 1/3 cup dried cranberries plus extra for topping
- 1/3 cup pistachios, no shells
- 1/3 cup whole macadamias, roughly chopped
- 1 cup (100g/3.5 oz.) large white marshmallows, cut in half
Instructions
- Line Tin: Line a 9-inch x 5-inch (23cm x 13cm) rectangle loaf baking tin with parchment paper, ensuring that it extends over the sides for easy removal. Set aside.
- Prepare Marshmallows: If using large or jumbo marshmallows, cut them in half and set aside.
- Prepare Double Boiler: Set up a double boiler with simmering water in the saucepan below with a heat-proof bowl sitting on top.
- Melt Chocolate: Add the white chocolate to the bowl and slowly melt over low-medium heat, stirring until smooth, then turn off the heat.
- Combine Ingredients: Stir in the coconut, cranberries, pistachios, chopped macadamias, and marshmallows into the melted chocolate until well combined.
- Set Rocky Road: Transfer the mixture into the lined pan, smoothing the top. Refrigerate for 2-3 hours or until set.
- Slice and Serve: Once set, lift the rocky road out of the pan using the parchment paper edges. Place on a cutting board and slice into squares with a sharp knife.
- Enjoy!
Notes
- Store: In an airtight container in the refrigerator for up to 2 weeks.
- Freeze: Place rocky road slices in an airtight container with parchment paper between layers to prevent sticking, or wrap the entire block in a double layer of cling film and in then in a layer of foil. Freeze for up to 1 month.
- Thaw: In the refrigerator overnight, keeping it wrapped and in the container. For a quicker option, leave it on the kitchen counter at room temperature while still wrapped for several hours until soft enough to eat.