Coconut Peanut Rocky Road

a tray of Tropical Sun coconut peanut rocky road

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.

coconut peanut rocky road cut up on a board with marshmallows

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).

Coconut Peanut Rocky Road

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Course: Snacks
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes


  • 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)

Topping ingredients:

  • Coconut peanuts
  • M&Ms
  • Marshmallows
  • 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.


- This is ideal for using up leftover Christmas and Easter chocolates!
Make it vegan:
  • 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).
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!