Recipe for Rocky Road Chocolate Block

A no-bake chocolate treat with marshmallows and nuts. Quick to make and easy to customize.

Servings: 16–20 pieces
Prep Time: 10 minutes
Chill Time: 2 hours

Ingredients
Base

• 500g chocolate (dark, milk, or mix)
• 30g butter or coconut oil

Mix-ins

• 2 cups marshmallows (cut large ones in half)
• 1 cup roasted almonds or peanuts (unsalted)
• ½ cup desiccated coconut (optional)

Optional

• Chopped biscuits
• Dried cranberries or raisins

Instructions

1. Line a 20cm (8-inch) square tin with parchment paper.
2. Melt chocolate and butter/coconut oil (microwave in 30s bursts or over a simmering pan).
3. Let chocolate cool 5 minutes.
4. Mix marshmallows, nuts, and optional ingredients in a bowl. Pour chocolate over and fold to coat.
5. Transfer to tin, flatten with a spoon.
6. Chill at least 2 hours.
7. Lift with parchment, cut with a warm knife into squares.

Tips

• Roast raw nuts at 180°C (350°F) for 8–10 min.
• Rough cuts are fine; rustic look is normal.
• Store in an airtight container in the fridge for up to 2 weeks