Rocky road

Our best rocky road recipe starts from scratch to create a stunning and delicious marshmallow, nut, and chocolate sweet treat.

  • 1 hr cooking
  • Makes 35 Slice
  • Print


  • 5 teaspoon powdered gelatine
  • 1/2 cup (125ml) water
  • 1 cup (220g) caster (superfine) sugar
  • 1/3 cup (80ml) water, extra
  • 2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • pink food colouring
  • 1/3 cup (25g) desiccated coconut
  • 400 gram milk eating chocolate, chopped coarsely
  • 30 gram unsalted butter, chopped
  • 1/2 cup (100g) red glacé cherries
  • 1/2 cup (70g) roasted unsalted peanuts


  • 1
    Grease two 8cm x 26cm (3-inch x 10¼-inch) bar pans.
  • 2
    Sprinkle gelatine over the water in small bowl. Combine sugar and the extra water in small saucepan; cook, stirring, over low heat, until sugar dissolves. Stir in gelatine mixture; bring to the boil. Boil, without stirring, 8 minutes. Remove from heat, stir in juice and extract. Divide mixture among two small bowls; tint one mixture pink. Cool to room temperature.
  • 3
    Beat gelatine mixtures with electric mixer on high speed about 8 minutes or until very thick; spread into pans. Cover; refrigerate 1 hour or until set.
  • 4
    Place large piece of baking paper on bench; sprinkle with coconut. Turn marshmallow from pans onto paper; turn to coat in coconut. Using a hot knife, cut marshmallow into 2cm pieces; reserve remaining coconut.
  • 5
    Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with foil.
  • 6
    Melt chocolate and butter in medium heatproof bowl over medium saucepan of simmering water (do not allow water to touch the base of bowl). Remove bowl from heat.
  • 7
    Spread 1/2 cup of the chocolate mixture over base of pan. Arrange marshmallows on chocolate in pan; top with reserved coconut, cherries and peanuts. Drizzle remaining chocolate over mixture. Cover; refrigerate 2 hours. Serve cut into pieces.

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