This post was sponsored by Tropical Sun – thank you for supporting this blog!
What better way to use up odds and ends of Easter chocolate than to make rocky road!? Such a delicious combo of textures and flavours for an indulgent yet easy dessert.
This rocky road has an epic upgrade, though! I mixed in some of Tropical Sun’s coconut peanuts (which are roasted peanuts encased in a crunchy, coconutty shell) for that crispy, crunchy texture and delicious flavour – chocolate-peanut, and chocolate-coconut are ALWAYS winning combos. I love the pop of colour from using coloured chocolates on top, like M&Ms and I also like having a good amount of biscuit mixed in – something plain-ish like a digestive or hobnob as they’re mainly there for the texture.
The chocolate gets melted down with a bit of butter and agave syrup to make a softer, slightly fudgy texture. Because of this, I keep the rocky road cubes in the fridge as otherwise they get too soft and melty (although I’m sure they’d be okay in a lunchbox for a few hours).
- 300 g dark chocolate
- 100 g unsalted butter
- 2 tbsp Tropical Sun agave syrup
- 150 g digestive biscuits
- 100 g Tropical Sun coconut peanuts
- 100 g mini marshmallows
- 50 g chocolate caramels (such as Rolos)
- Coconut peanuts
- Wafer biscuits
- Line a 27 x 20 cm (or 20-cm square) baking tin with baking paper. Set aside.
- Break the chocolate into chunks and add to a medium pot along with the butter and agave syrup. Melt over a low heat, stirring constantly, until completely smooth. Remove from the heat and allow to cool so that it’s not so hot that it’ll melt the marshmallows.
- Roughly break the biscuits onto bite-sized chunks and add to a large bowl along with the coconut peanuts and marshmallows. Pour over the cooled chocolate-butter mixture and stir together until well coated. Add the chocolate caramels and stir through briefly being careful so as not to break the caramels.
- Tip the contents of the bowl into the baking tin you prepared earlier. Spread the mixture out with a spatula so that it’s as even as possible. Quickly sprinkle the top of the mixture with a few handfuls of topping ingredients, pressing them down to make sure they adhere to the surface.
- Chill for at least 2 hours to make sure the chocolate sets before cutting into 24-30 cubes. Store in a sealed container in the fridge for up to 1 week.
- use vegan dark chocolate and vegan stick butter (/margarine).
- use vegan marshmallows (buy or make your own)
- make sure any biscuits/mix ins are vegan friendly (e.g. use oreos instead of digestive biscuits).