Rocky road crunch

It doesn't need to be Christmas this delicious treat.

  • 1 hr cooking
  • Serves 6
  • Print
AWW August 2009
There's nothing like a piece of homemade rocky road, and the best thing is that you can play around with the ingredients, adding more or less of your favourite bits. This version uses store-bought biscuits and is nut-free too, so it's great for kids parties.


  • 2 x 375g packets milk chocolate melts
  • 200 gram marshmallows, quartered
  • 200 gram shortbread biscuits, cut into 2cm pieces
  • 3/4 cup (60g) shredded coconut


  • 1
    Grease and line base and sides of a 20cm square cake pan with baking paper.
  • 2
    Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water, stirring occasionally.
  • 3
    Meanwhile, combine marshmallows, biscuits and coconut in a large bowl. Add chocolate to marshmallow mixture and stir gently to combine. Spoon mixture into the prepared pan; tap pan on bench to settle mixture. Set aside until set.


For a gluten-free version, use rice cookies or other gluten-free biscuits (available from supermarkets and health food stores). Can be made up to 4 days ahead. Keep in an airtight container in a cool place or refrigerated.

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