I love a good Rocky Road. I love the heftiness and endless versatility. Though, unsurprisingly, I have views on what makes a good one! Ratios matter. So here’s my Rocky Road recipe. It’s easy. And it’s oh-so-good.
Rocky Road opinions
Rocky Road is about as simple as candy recipes get. Melt chocolate. Stir in add-ins of choice. Marshmallows, raspberries and peanuts are classic. Coconut is my must-have extra.
In other countries around the world (I’m in Australia, BTW!), cookies and dried fruit are common. And I’ve seen glacé cherries instead of raspberries.
No judgement. Rocky Road is a recipe to make your own!
The only firm view I have is to make sure there is enough add-ins. Rocky Road has heft to it, it’s not a thin, wimpy piece of candy. It’s a thick slab. Nobody wants to bite into an enormous block of plain chocolate. We want to sink our teeth into a delightful medley of textures – soft marshmallow, chewy raspberry, nutty crunch of peanuts.
So don’t skimp on add-ins!!
What you need for Rocky Road
Here’s what you need to make my Rocky Road.
Chocolate – EASY OPTION
Use chips or melts for an easy option. Upgrade to block chocolate for premium. I use a combination of dark and milk chocolate to get the best of both worlds: chocolate flavour intensity plus creaminess of milk chocolate!
Chocolate melts and chips are the easy option because there’s no chopping involved and they are made for easy melting. Equal amounts of both dark (US: semi-sweet) and milk chocolate is my favourite. You get the best of each type of chocolate: good chocolate flavour from the dark chocolate plus the creaminess of milk chocolate.
But feel free to use the combination you want!
PREMIUM CHOCOLATE
If you want to upgrade, for example, if you’re gifting or making to impress, use block chocolate instead. Lindt is my premium pick before moving into couverture (higher grade chocolate used by fine patisseries, chocolatiers etc), for flavour, quality and also it’s shiny because it’s tempered.
Plaistowe is probably the “best” in the baking aisle followed by Cadbury. And a couple of good US brands: Ghirardelli and Baker’s brand.
As with the chips, I will typically use a combination of dark and milk chocolate though if using Lindt, I usually stick with just one type. For the sake of purity! 70% for grown ups, milk chocolate for all-rounder crowd pleaser.
If using chocolate block, you’ll need to chop it up before melting. The finer you chop, the easier it melts.
Note: Lindt is not cheap and you need 5 blocks. I stock up when they are steeply discounted. It happens every now and then!
⚠️ Eating vs cooking chocolate
Whatever chocolate you choose, it is safest to source the chocolate from the baking aisle which is made for melting and cooking. Some chocolate from the confectionary aisle (ie for eating) is actually made to prevent it melting easily if, say, it’s sitting in a warm pantry, your car or handbag.. So they will not necessarily melt smoothly. They are also more prone to problems like seizing and burning if you use the microwave rather than a bain-marie (bowl over simmering water).
It’s not the end of the world for Rocky Road because we re-set the chocolate anyway, but it’d be highly risky to use in things like Chocolate Mousse. So if you know of eating chocolate brands that melt perfectly / you’ve nailed the art of melting Cadbury Milk Chocolate blocks, feel free to use it! But just be aware that chocolate from the baking aisle is safer for use in cooking!
The only exception is Lindt. This can be sourced from the chocolate confectionary aisle. It melts 100% perfectly. And did you know Lindt is already tempered so it’s natural shiny? Lindt is special! 🙂
rocky road add-ins
And for the add-ins! Here’s what goes in mine. Classic Aussie Rocky Road – marshmallows, chewy raspberries and peanuts. Plus coconut. Reminiscent of retro Golden Rough (chocolate coconut candy here in Australia). Coconut isn’t always present in Rocky Road, but for me it’s a must!
How to make Rocky Road
Hot contender for the world’s easiest candy recipe!
Melt chocolate in 30 second bursts, stirring in between.
Stir until smooth. (Hot tip – use a chopstick during the initial stirring phases. Easier – and less surface area for chocolate to stick to. Switch to rubber spatula towards the end).
Stir through add-ins.
Spread in a 20cm/8″ paper lined square pan.
Refrigerate for 3 hours (or overnight, or days!) until fully firm.
Cut – Remove from the fridge 30 minutes prior to cutting into pieces. I cut into 5 bars, then into smaller pieces if serving to eat, and larger pieces if gifting.
Tell me your Gold Standard Rocky Road!
Thinking back, I’m pretty sure that the vast majority of the time I make Rocky Road is for gifting. Which is not surprising. Rocky Road is a sizeable piece of candy. There’s no such thing as a small nibble. Even breaking off a “small” hunk is a decent mouthful! Unlike, for example, my current favourite small-form candy to have around the house which allows me to take a small guilt-free nibble when the craving hits. (Never mind that I go back to the jar 10 times a day).
What about you? Is Rocky Road a gifting recipe? For parties? Or are you a committed candy monster who will make this for yourself?
But more importantly – SHARE YOUR GOLD STANDARD ROCKY ROAD add-ins!! I bet you make a killer Rocky Road! – Nagi x
Watch how to make it
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Rocky Road
Ingredients
Chocolate (read Note 1!):
- 225 – 250g / 8 oz dark chocolate melts or chips (1 1/2 cups) or block, chopped (US: semi-sweet chips)
- 225 – 250g / 8 oz milk chocolate melts or chips (1 1/2 cups) or block, chopped (or more dark choc)
- 2 tbsp coconut oil or any plain flavoured oil (prevents cracking, adds bit of sheen, Note 2)
Nagi’s Rocky Road Add-ins (Note 3):
- 3 cups marshmallows, pink and white , most cut in half (firmly pack the cups!)
- 3/4 cup raspberry lollies , halved
- 1/3 cup desiccated coconut (or flakes), unsweetened
- 1/2 cup unsalted peanuts , very roughly chopped (ie almost just halved)
Instructions
- Line a 20cm/8" square pan with baking paper (parchment paper).
- Melt chocolate – Place chocolate and oil in a bowl. Microwave in 30 second increments, stirring in between, until melted and smooth.
- Add-ins – Stir the Add-ins into the chocolate. Pour into pan, spreading out evenly.
- Refrigerate for 3 hours or until fully cool.
- Cut – Remove from the fridge 30 minutes prior to cutting. I cut into 5 lines, then into chunks for eating or larger pieces for gifting!
Recipe Notes:
Nutrition Information:
Life of Dozer
Back to the vet for another check up with ongoing tummy issues. 😢 Clearly he’s gotten into something he shouldn’t have – again! It’s been over a week now, so I’m a little worried so I took him to the vet again. He’s had various blood tests and all have come back clear.
Here he is, wondering if the bandage is edible (the bandage was for the blood test patch).
For now he’s on a strict gastro-intestinal dog food diet. No treats, no taste testing, not even a drizzle of canned fish juices to make the dry food more interesting.
He’s so unimpressed with this new diet! Hopefully it won’t be for too long and he’ll bounce back to his normal self.
Am I out to lunch ? The only Rocky road I have heard of is the Rocky road ice cream from Baskin-Robbins ! I can’t be the only one? Fellow Canadians where are you ?
Taz, fellow Canadian here – and I also had no idea Rocky Road was anything other than an ice cream flavour!
This recipe does remind me of a throwback in Western Canada called Chocolate Spiders – the mix-ins are marshmallows and peanuts with dry chow mein noodles (which makes them look like spiders). The other difference is butterscotch chips in equal portion to semisweet chocolate. I have seen variations with potato chips and the addition of raisins. They are a favourite at my house. I am going to try Nagi’s version this Christmas.
Dark chocolate with turkish delight, cherry ripe, pistachios, marshmallows.
I need a translator!!!!!😫😩
Violet crumbles, rice bubbles, clinkers!!!!!
Chopped frogs!!!😳😱
It’s all good, I just google and it takes me to Amazon!!!!
Get well soon Dozer !!😘
Violet crumble = Crunchie; Rice bubbles = Rice krispies; frogs = raspberry flavoured jellies https://www.woolworths.com.au/shop/productdetails/180028/allen-s-big-red-frogs-lollies
Clinkers https://www.cadbury.com.au/cadbury-clinkers-300g#:~:text=Cadbury%20Clinkers%20are%20colourful%20candies%20centres%20dipped%20in%20smooth%20Cadbury%20milk%20chocolate.
I know, me too! I’m in the US. Our confections are very different from the Australian/NZ ones, and I’m sure the UK ones are different as well. I had to look up most of the add-ins that other commenters mentioned. Even things you thought you knew what they are (looking at you, Mars bar!) may not be the same.
I can’t take credit for it but my favourite rocky road combo is white chocolate with coconut, cranberries and pistachios. I make it every Christmas for sharing or gifting. Weird thing is, I’m not really a fan of rocky road or white chocolate but this combo really works!
Marshmallows, rice bubbles, mars bars, and snakes! It’s like a chewy chocolate crackle, the ultimate kids party food.
All good thoughts going out to Dozer – feel better soon!
to me ( American) Rocky road is chocolate ice cream with marshmallows and nuts, and it is my favorite ice cream (topped with hot fudge sauce and whipped cream, it can’t be beat imho). I had never heard of Rocky Road candy, but it looks delicious and excited to try making it. 🙂 A way to have my favorite ice cream flavors outside of ice cream. 🙂
My Xmas thing is Chilli Chocolate Rocky Road. Every year family & friends start dropping hints mid-Dec to make sure they don’t miss out 😝 Generally use milk/ dark choc combo, white & pink marshmallows, pistachios plus whatever lollies are on special. Any mix of Clinkers, honeycomb, craisins, red & green smarties, choc-coated peanuts, some coconut and so on. Usually end up making at least 2x lasagne size dishes. Def a crowd pleaser 😁
Hey Jen, sound great – how much and what sort of chilli do you use?
Hi Paula, generally about half teaspoon chilli powder and sometimes full level tsp of crushed chilli (depending on the intended audience and heat tolerance) with about 4 large chocolate blocks eg Whittakers dark almond, milk hazelnut, coconut slab plus on-special cooking chocolate.
Taste as you go and start conservative. Have also lightly sprinkled extra powder/ flakes on finished RR after taking from fridge prior cutting. It is December after all so warm up time is not long 😁
I would avoid Cadbury like the plague. They destroyed their products when they started adding oil. Nasty stuff. Want to level up this recipe? Use one of the Lindt “Intense” orange or raspberry chocolates, I use them to make my killer fudge,it is a weapon, with slabs of butter and condensed milk. Not to be taken by those unwilling to put in the extra exercise penance for eating it.
Re – Lemon Cheesecake. I may have made this so many times that I don’t need to really look at the recipe. I love the flavor, texture and size. And being me ( I love to play with recipes) I’ve made it with a few minor changes. So far everyone’s favorite adjustment is to make it with lime curd and ginger added to either the lemon or lime version. I freeze the cut up cheesecake and pull a square out whenever I want a treat, it freezes beautifully.
Feel better soon Dozer!
I have a senior lab mix that all the sudden stated with gastro issues. It sucks for him and us. No real diagnosis, he is too old for me to put him through all the invasive tests. I feed him less but more often with topper of rice and chicken some pumpkin or sweet potato. He is much better but still has issues now and then. Next chapter for you “cooking for your pet”.
Hi Nagi, I made the Lemon cheescake many times. It’s a brilliant recipe. By the way ALL your recipes are Brilliant. I love your Book too. Cooking can’t get better than this, following your recipes. Thank you Trillions xxx ps: also have sent you an email regarding my new Hobby now…making Nagi’s delicious recipes at home and inviting friends to eat with me like never before.
Thank you, thank you ☺️ 💝🙏💐💐💐
I love rocky road and I am a monster just eating it from my fridge. I make it next level and make my own marshmallows thick delicious (no comparison to store bought)! I do a strawberry jam marshmallow and a vanilla bean marshmallow, then dry roasted almonds coconut and 70% dark chocolate
Oh it’s so good
Also I just love your recipes Nagi! My husband always goes on about recipe tin, then at his grandmas the other day she had your cook book!! For young and old
Nicolle,
Wow! Your marshmallow flavors sound absolutely incredible! Do you use a recipe found online or is it a personal recipe you’ve created? Would love to try it! ❤️Ruth
Hi Nickolle, I would love the recipe of your marshmallows please. So many thanks. Suzanne
I hope Dozer is feeling better.
It’s a bugger when your best mate is crook and he can’t tell you why.
Best wishes to you both.
I use old gold chocolate with roasted almonds, marshmallows, chopped Turkish delight and cranberries.
OMG – Turkish Delight… Brilliant!
Wow Nagi, some of those marshmallows are dead Rare. Safe? 🤣👍.
This is hilarious. Well done, sir.
Oh dozer boy, big hugs xxx
Crumbled up Weetbix! Makes it taste like KitKat 🙂
WOAH! That is a wickedly good idea!! (Hugs passed on and happily received 🙂 N x)
At Christmas time I make lots of different varieties, always looks lovely on a platter. I make a traditional one (similar to yours), a cherry ripe one and a mint one. The mint one is always a hit! I put in mint aero chocolate and chocolate mint balls.
I LOVE the idea of a mint one! What an awesome idea to do a platter. Don’t be surprised if you see it appear here leading up to Christmas!!! I shall credit you! N x
My favourite rocky road that I make is Lindt dark chocolate, almonds, dried cherries and marshmallows.
I also make a more traditional one, with Cadbury milk chocolate (the eating one incidentally – have never had any problems melting it, and I don’t like the taste of baking chocolate), plus salted peanuts, marshmallows and either raspberries or bits of Turkish Delight). I like the idea of combining milk and dark for this one though – will have to try that.
I have never put oil in the chocolate though – doesn’t it change the flavour?
I’ve never made one with dried cherries but I love the idea! Sour or normal sweet ones? The Cadbury milk chocolate – eating kind – I find it is susceptible to lumps if you don’t melt very carefully or if it close to the expiry date. If I was more confident I’d totally recommend eating chocolate because it’s cheaper and there’s soooo many flavours! N x
LOL!!! Oh no, I actually wrote the wrong thing – I put dried CRANBERRIES (Craisins) in my dark rocky road! They have a great tang that is delicious with all the sweetness. I bet dried cherries would be good though (but harder to find, maybe…) Sorry for the confusion!
For a luxe xmas gift I add lightly roasted macadamias, cranberries and toasted shredded coconut. Chopped red frogs, must be Allen’s (and green ones if you can find them), and chopped Turkish delight. Always a hit!
You’re the second to mention frogs! Using green ones for Christmas is genius. GENIUS!