Christmas Rocky Road

Festive Christmas Rocky Road with dark and white chocolate, marshmallows, nuts, and dried fruit. A no-bake holiday treat perfect for sharing or gifting!

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 10

Total Time 30

Servings squares

Calories 296kcal

Author Samantha Pickthall

Ingredients

Base

360 g dark chocolate block / semi-sweet chocolate
100 g salted butter
1/2 cup unsweetened shredded coconut
1 heaped cup white marshmallows, cut into quarters
1/2 cup hazelnuts or macadamias, roughly chopped
1/2 cup red raspberry lollies or Turkish delight, roughly chopped
1/2 cup dried cranberries
1 Tbsp orange zest, from one large orange

Topping

100 g white chocolate block
2 Tbsp dried cranberries, roughly chopped
2 Tbsp pistachios, roughly chopped

US Customary - Metric

Instructions

Base

Line the Pan: Line an 8x8-inch square pan with parchment paper and set aside.
Melt Chocolate and Butter: Break dark chocolate into squares and melt with the butter over a double boiler on low heat, stirring often. Avoid overheating to prevent burning the chocolate.
Prepare Ingredients: While the chocolate is melting, quarter the marshmallows, roughly chop the red lollies (or Turkish delight) and hazelnuts, then add them along with the shredded coconut, cranberries, and orange zest to a large bowl.
Combine with Chocolate: Remove the melted chocolate from the heat and add the chopped ingredients to the melted chocolate and butter mixture and stir until fully coated.
Spread into Pan: Spread the mixture evenly into the lined pan. Chill in the fridge while you melt the white chocolate.

Topping

Melt White Chocolate: Melt the white chocolate over a double boiler on low heat, stirring often. Be careful not to overheat, as white chocolate can burn easily.
Add White Chocolate Topping: Remove the rocky road from the fridge and pour over the melted white chocolate, spreading it out evenly, it will create a marble effect with the dark chocolate.
Sprinkle Topping: Sprinkle chopped pistachios and cranberries over the top.
Chill Until Set: Refrigerate for 4-6 hours or overnight or until solid. Cut into squares and 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.

Nutrition