For a minute I thought about commercialising rocky road, being so disappointed with what I see in stores. Auckland summer and humidity is certainly not easy for setting chocolate and while the ingredients are not exotic, like many things it was hard to make enough margin without compromising on ingredients.
So instead the recipe is here for you!
It does make a big slab so scale it to suit.
- 1kg milk chocolate, melted
- 200g pink and white marshmallows (mini or chop bigger ones)
- 60g coconut chips, lightly toasted
- 350g salted peanuts
- small handful freeze dried raspberries
Line a slice tin with baking paper.
Gently melt the chocolate in a bowl over a saucepan of simmering water. Be careful not to let it get too hot.
Combine the marshmallows, peanuts and toasted coconut in a bowl.
Drizzle over the melted chocolate and mix until well combined.
Spoon the mixture into the tin, smooth out until even and the scatter with crumbled dried raspberries. Allow to set and then cut into chunks.