Malteser Rocky Road

Overview

Malteser Rocky Road on a white plate

Malteser Rocky Road

By Amy // Posted Jan 1, 2022 // Category Bars and Slices, No Bake

I particularly love the textures that come from my Malteser Rocky Road. There’s just the right amount of crispiness, chewiness, crunch, softness that makes it such a fun treat to eat.

There are variations of Rocky Roads in America and England, but my one is an Australian one that contains marshmallows, raspberry jelly, shredded coconut and nuts.

I love how easy and quick it is to make these! It was a simple matter of chopping up a few of the ingredients, melting chocolate and putting it all together. 

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tips

1. Ingredients

There are two chocolates, dark and milk being used in this recipe. If you had to use just one, I’d go for just dark so that the Rocky Road isn’t so sweet. Other ingredient wise, the cashews, raspberry jelly and marshmallows need to be halved before being used. Please take note that there are two kinds of coconuts being used, shredded and desiccated. Shredded for more texture in the rocky road and desiccated as a topping as it’s more presentable and not as coarse. If you have to choose one over the other, I’d go for the desiccated.

2. Equipment

I used a square (20cm/8inch) baking tin to make the slice. Any similar sized, ideally smaller, square or rectangular tin would also work as well. You also need some baking paper and oil spray to line the tin. To chop the ingredients you need a knife and chopping board. To melt the chocolate, you need a heat proof bowl or measuring jug and a spoon/fork. Also, you need a large mixing bowl and a spatula to prepare the Rocky Roads.

3. How do I customise the ingredients?

Your Rocky Road has these four textures (soft, crunchy, chewy, crispy) that can be replaced with many different ingredients. I would follow the grams/cup measurement given in my recipe as a guideline.

  • Soft – mini marshmallows, Allen’s Bananas, twisty marshmallows
  • Crunchy – peanuts, almonds, brazil nuts, macadamia nuts, walnuts, pistachios
  • Chewy – Turkish delights, glace cherries, dried fruit (like figs, apricots etc.), lollies (spearmint leaves, jelly beans, fudge bites etc.)
  • Crispy – digestive cookies, shortbread cookies, Gingernut cookies, Chocolate Ripple cookies
Mixing these ingredients can help you make themed Rocky Roads for Christmas, Easter and so much more!

4. How do I melt chocolate?

When melting chocolate, remember -small, dry and low. Firstly, ensure all of your equipment is dry as water tends to ruin chocolate. Chocolate melts much quicker and better if it is chopped into small pieces. When microwaving it, make sure the setting is at low-medium so that it doesn’t scorch your chocolate. I always melt the chocolate in the microwave in 30 second bursts while mixing the chocolate between each burst until fully melted. If your chocolate seizes (becomes lumpy), I would add a teaspoon of warmed oil and stir until it is smooth. 

5. Cutting the Rocky Road

You need to use a really sharp long knife, preferably a chefs’ knife. Dip the knife into some hot water, then wipe it with a clean tea towel before slicing. Make sure to repeat this before cutting another slice. You can cut off the edges of the slice to make it neater. I also use a ruler to measure out equal slices and make small incisions to show where I need to cut. 

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Yields16 Servings
Prep Time15 minsTotal Time15 mins

 400 g dark chocolate (2 2/3 cups)
 200 g milk chocolate (1 1/3 cups)
 70 g roasted cashews, halved (1/2 cups)
 20 g shredded coconut (1/4 cup)
 70 g raspberry jelly, halved (1/3 cup)
 80 g marshmallows, halved (1 cup)
 80 g Maltesers (3/4 cups)
Topping
 1 tsp desiccated coconut (optional)
 top with additional cashews, raspberry jelly, marshmallows and Maltesers (optional)

1

Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Set aside.

2

Prepare the ingredients. Chop some cashews, raspberry jelly and marshmallows in half. Add the chopped cashews, raspberry jelly, marshmallows and shredded coconut to a large mixing bowl. Set aside.

3

Melt the dark chocolate and milk chocolate in a heatproof medium-sized bowl or large measuring jug. At medium-low power, microwave the chocolates in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolates have fully melted.

4

Add the melted chocolate to the large mixing bowl with the other ingredients. Use a spatula to evenly coat the ingredients with melted chocolate. Add the Maltesers to the mixing bowl and disperse evenly throughout the Rocky Road mixture. (Maltesers are added later so that they don't melt as much).

5

Place the Rocky Road mixture into the prepared sprayed and lined square baking tin. Make sure the Rocky Road mixture is spread out evenly across the tin. Place some desiccated coconut and left over cashews, marshmallows, raspberry jelly on top. Refrigerate for two hours or keep in the fridge until fully set.

6

Cut into squares or slices to serve. Keep the Rocky Roads in an airtight container at room temperature for up to 4 days and in the fridge for up to a week. Best served at room temperature.

Ingredients

 400 g dark chocolate (2 2/3 cups)
 200 g milk chocolate (1 1/3 cups)
 70 g roasted cashews, halved (1/2 cups)
 20 g shredded coconut (1/4 cup)
 70 g raspberry jelly, halved (1/3 cup)
 80 g marshmallows, halved (1 cup)
 80 g Maltesers (3/4 cups)
Topping
 1 tsp desiccated coconut (optional)
 top with additional cashews, raspberry jelly, marshmallows and Maltesers (optional)

Directions

1

Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Set aside.

2

Prepare the ingredients. Chop some cashews, raspberry jelly and marshmallows in half. Add the chopped cashews, raspberry jelly, marshmallows and shredded coconut to a large mixing bowl. Set aside.

3

Melt the dark chocolate and milk chocolate in a heatproof medium-sized bowl or large measuring jug. At medium-low power, microwave the chocolates in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolates have fully melted.

4

Add the melted chocolate to the large mixing bowl with the other ingredients. Use a spatula to evenly coat the ingredients with melted chocolate. Add the Maltesers to the mixing bowl and disperse evenly throughout the Rocky Road mixture. (Maltesers are added later so that they don't melt as much).

5

Place the Rocky Road mixture into the prepared sprayed and lined square baking tin. Make sure the Rocky Road mixture is spread out evenly across the tin. Place some desiccated coconut and left over cashews, marshmallows, raspberry jelly on top. Refrigerate for two hours or keep in the fridge until fully set.

6

Cut into squares or slices to serve. Keep the Rocky Roads in an airtight container at room temperature for up to 4 days and in the fridge for up to a week. Best served at room temperature.

Malteser Rocky Road
Nutrition Facts

Servings 16


Amount Per Serving
Calories 156
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 4.2g22%
Cholesterol 3mg1%
Sodium 23mg1%
Potassium 79mg3%
Total Carbohydrate 20.3g7%
Dietary Fiber 0.7g3%
Sugars 14.6g
Protein 2.1g5%

Calcium 2%
Iron 4%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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