Name: White chocolate and raspberry rocky road
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 200 gram (6½ ounces) shortbread biscuits, chopped finely; 3/4 cup (150g) raspberry lollies, quartered; 60 gram (2ounces) mini marshmallows; 1 cup (75g) shredded coconut; 625 gram (1¼ pounds) white eating chocolate, melted

Ingredients

200 gram (6½ ounces) shortbread biscuits, chopped finely

3/4 cup (150g) raspberry lollies, quartered

60 gram (2ounces) mini marshmallows

1 cup (75g) shredded coconut

625 gram (1¼ pounds) white eating chocolate, melted

Method

1.Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

2.Combine biscuits, lollies, marshmallows and ¾ cup (60g) of the coconut in large bowl, stir in chocolate. Spread mixture into pan, smooth surface. Sprinkle with remaining coconut.

3.Refrigerate 2 hours or until firm before cutting.

Store rocky road in an airtight container in the fridge for up to a week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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