Rocky Road Candy
How to make Perfect Rocky Road!
A great rocky road has 5 parts: a rich chocolate base and 4 textures: soft, chewy, crunchy, and crispy. Once you’ve got these, you can mix and match endlessly.
Sweet Chocolate - White, milk, dark, or any combo. A contrasting drizzle on top is always a good idea.
Soft texture - Marshmallows; use what ever colors or flavors you love.
Chewy tart bites - Think Turkish delight, gummies, jelly candy, dried fruit, or glacé cherries. Coconut too (shredded is best if using).
Crunchy - Nuts like almonds, salted peanuts, cashews, pecans, macadamias—or even candied nuts.
Crispy - Cookies, digestive biscuits, or similar. ** The crisp is optional, but adds great contrast.
Classic Rocky Road
Ingredients
225–250 g (8 oz) dark chocolate or semi-sweet
225–250 g (8 oz) milk chocolate
2 tablespoons coconut oil or neutral oil (prevents cracking and adds shine)
3 cups small marshmallows, pink and white, (firmly packed)
¾ cup cherry or raspberry gummies or chocolate covered raspberries, halved
⅓ cup unsweetened shredded coconut or flakes ** optional, I sometimes omit
½ cup salted pecans or peanuts, roughly chopped
Directions
Line a loaf pan or 8-inch square pan with parchment paper.
Place the chocolate and oil in a bowl. Microwave at 30-second increments, stirring in between, until melted and smooth.
Add marshmallows, raspberry gummies, coconut, and pecans to the melted chocolate and stir until evenly coated.
Pour the mixture into the prepared pan and spread evenly.
Refrigerate for 2 hours, or until set.
Remove from the fridge 30 minutes before cutting, then slice and serve.
Notes
Store in an airtight container. Rocky road keeps for weeks; refrigerate if you live in warm climate.
