Recipes
Cherry and Chocolate Christmas Rocky Road
A no-bake chocolate slab with marshmallows, cherries and coconut, cut into small festive squares.
A festive food idea
A no-bake chocolate slab with marshmallows, cherries and coconut, cut into small festive squares.
Ingredients
- 500g milk chocolate, chopped
- 125g marshmallows, cut small
- ½ cup glacé cherries, halved
- ½ cup unsalted roasted almonds, chopped
- ⅓ cup desiccated coconut
Method
- Line an 18 × 28cm slice tin with baking paper. Dry all equipment thoroughly.
- Melt chocolate in a heatproof bowl over barely simmering water, keeping the bowl above the water. Stir smooth; remove and let cool until lukewarm but fluid.
- Mix marshmallows, cherries, almonds and coconut in another bowl. Fold through chocolate until coated.
- Spread into the tin and refrigerate for at least two hours until firm.
- Lift out and cut into small pieces with a sharp knife; let soften slightly first if very hard.
Useful tips
- This uses the rocky-road topping idea without the source’s brownie base.
- Keep airtight in a cool place; refrigerate during hot weather.
Safety and storage
Adults handle hot chocolate and sharp knives. Whole or hard nut pieces are unsuitable for very young children.
Allergens: Milk; Tree nuts; Check chocolate and marshmallow labels for other allergens
Research draft — kitchen testing recommended
Sources and acknowledgements
- Chelsea Sugar: Rocky Road Brownie Slice ↗
Independent no-bake slab based on the published rocky-road topping proportions, omitting brownie. No endorsement implied. - New Zealand Food Safety / MPI: Safe food preparation, cooking and storage at home ↗
General food-handling reference; original wording used for relevant safety notes.
Food safety: New Zealand Food Safety guidance. Keep chilled food at 5°C or colder; refrigerate perishables within 2 hours, sooner in hot weather.
Photo: Leon Brooks — Rocky Road dessert.jpg
Photo source · Public domainDisplayed without editing; layout may resize the image.
