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Coconut Peanut Rocky Road

Course Snacks
Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes
Author Izy Hossack


  • 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).