A delicious classic favourite from Indulge by Rowie Dillon.


  • 180g (2cups) marshmallows, roughly chopped

  • 30g (1cup) puffed rice

  • 70g (1/2 cup_ hazelnuts, toasted and roughly chopped

  • 50g sultanas

  • 50g fresh or frozen raspberries or cranberries

  • 375g dark chocolate


  • 1.

    Line a tray with baking paper

  • 2.

    Combine the marshmallows, puffed rice, hazelnuts, sultanas and raspberries or cranberries in a large bowl.

  • 3.

    Place the chocolate in a heatproof bowl over a saucepan of simmering water. Do not let the bowl touch the water. Stir until the chocolate is melted and smooth.

  • 4.

    Pour the chocolate onto the marshmallow mixture and stir until the chocolate is melted and smooth.

  • 5.

    Pour the chocolate onto the marshmallow mixture and stir until well combined. Spoon onto the prepared tray and allow to set. Break into random pieces and serve.

  • 6.

    You can prepare this rocky road a day or so ahead and store the pieces in an airtight container.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 172kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 1g
  • Carbohydrate 26g
  • Sugar 19g
  • Sodium 10mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is from Indulge by Rowie Dillon published by Harper Collins

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