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A delicious classic favourite from Indulge by Rowie Dillon.
Line a tray with baking paper
Combine the marshmallows, puffed rice, hazelnuts, sultanas and raspberries or cranberries in a large bowl.
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.
Pour the chocolate onto the marshmallow mixture and stir until the chocolate is melted and smooth.
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.
You can prepare this rocky road a day or so ahead and store the pieces in an airtight container.
This recipe is from Indulge by Rowie Dillon published by Harper Collins
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