- 150g pink and white marshmallows
- 100g fruit jubes
- 500g white chocolate
- 1/2 cup blanched peanuts, toasted
- 1/2 cup pistachio nuts, toasted
Roughly chop marshmallows and jubes.Gently melt chocolate in a bowl over a saucepan of simmering water. Make sure that the bowl does not touch the water and have the water simmering not boiling. Make sure the chocolate is just warm and not too hot. Mix the marshmallows, jubes and nuts in a bowl. Pour over the chocolate and quickly mix. Pour into a lined 21cm square cake tin and refrigerate until firm.
Chop rocky road into bite sized pieces.