White chocolate rocky road, fully loaded with soft marshmallows, chewy raspberry lollies, almonds, crunchy biscuits, Rice Bubbles and more; all encased in a creamy white chocolate base. This deliciously chunky treat is a total crowd-pleaser and couldn’t be easier to make!
Why you’ll love this recipe
- Quick and easy – if you can melt chocolate, you can make this easy slice! Just a handful of (customisable) ingredients, and everything can be thrown together in minutes.
- Customisable – adapt the fillings to suit your taste and dietary needs. Include any of your favourite lollies and fillings and make it nut-free, if required.
- Suitable for any occasion – just like this milk chocolate version, white rocky road is perfect for Christmas, Easter, bake sales or a sweet afternoon tea treat. It also makes a great edible gift for the holidays.
- No bake – just melt, mix and set! The fridge does all of the work.
- Make ahead – it can be made ahead and kept in the fridge for up to 2 weeks.
- So delicious – sweet with soft, chewy and crunchy textures. Filled to the brim with your favourite fillings; everyone loves it!
Contents
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Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- White chocolate – the star ingredient! Make sure you choose a good quality chocolate that you love to eat. Cadbury Dream or Nestle is my go-to. Cheap white chocolate won’t taste as nice. Alternatively, caramelised white chocolate like Caramilk can be used. See my tips below on how to easily melt chocolate.
- Oil – one tablespoon of oil is added to the chocolate before melting, to make it easier to slice when set. Use a neutral-tasting oil like canola or vegetable oil is best. Coconut oil can also be used, or it can be left out entirely if preferred.
For the filling;
- Biscuits (cookies) – broken sweet biscuits (cookies) are added to the slice for crunch, flavour and texture. I use Arnott’s Malt-o-Milk biscuits for a subtle malt flavour to complement the sweet white chocolate. But any sweet biscuit like white chocolate Tim Tams, shortbread, Custard Creams or Biscoff cookies will work.
- Rice Bubbles – also called Rice Krispies, Rice Bubbles add a lovely crunch, chunkiness and also help to break up any sections of solid chocolate. I highly recommend adding them!
- Raspberry lollies – I use Allen’s Ripe Raspberries, but you could also try raspberry bullets, raspberry liquorice or any other small, red raspberry lolly. Chop them into smaller pieces, so that they are easy to chew.
- Freeze-dried strawberries – add a lovely strawberry flavour to the slice. Freeze dried strawberries are shelf-stable fruit that have had nearly all of the moisture removed. The drying process removes almost all of the water content, giving them a dry, crisp texture, with an intense strawberry flavour. Any type of freeze-dried strawberries can be used, or you can swap for dried strawberries, dried cranberries or leave them out entirely.
- Marshmallows – a key ingredient in rocky road, marshmallows add a soft texture to contrast the crunchy elements, as well as giving the slice its signature bumpy “road-like” appearance. Choose a mix of pink and white, or all pink for colour contrast.
- Shredded coconut – adds a chewy texture and lovely coconutty flavour to the slice. Use thick shredded coconut, rather than the finer, desiccated coconut for best results. And make sure the coconut is unsweetened. The slice is sweet enough as it is!
- Toasted almonds – add crunch and a nutty, earthy flavour that balances the sweet ingredients. Choose whole or slivered almonds, but make sure they are toasted for a deeper flavour. Chop them into smaller pieces before adding them to the slice. Alternatively, use macadamias or pistachios. Or leave them out if you require the slice to be nut-free.
Step by step instructions
**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.
- Add all of the mix-ins to a bowl and stir to combine.
- Melt the chocolate and oil in the microwave (tips below).
- Stir together.
- Pour the mixture into a lined slice tin.
- Chill in the fridge until set (1 hour+).
Expert tips
- Add your own individual flair – I recommend keeping the ingredients as is for a perfect combination of flavours, plus soft, crunchy and chewy textures. But you can add or remove filling ingredients to suit.
- Make sure all of the filling ingredients (especially the firm, chewy ones) are chopped small enough that they can be easily chewed.
- It will need at least an hour to set in the fridge. Once set, cut into small pieces and store it in an airtight container in the fridge at all times.
- Double the recipe for gifting or to serve over the holidays.
- Melt the chocolate in a microwave-safe bowl and heat at medium (50%) power in 30 second intervals, stirring in between. Cooking it at a high temperature can burn the chocolate.
- Use a metal spoon to stir the chocolate during the melting process. Wooden spoons can retain moisture which can make the chocolate seize.
- Work quickly – once the chocolate has melted, it is important to mix everything together and spread it into the tray as quickly as possible. The chocolate will start to cool and set as soon as it has been mixed with the other ingredients. I recommend having everything chopped and mixed into a bowl before melting the chocolate.
FAQs
Can I make it nut-free?
Yes. Just add an extra ⅓ cup of additional add-ins like biscuits, Rice Bubbles or even salty pretzels. Chang’s crispy fried noodles also make a great, savoury substitute for nuts!
How do I store rocky road?
Keep it in the fridge in an airtight container for up to 2 weeks.
Can I freeze it?
Rocky road can be frozen in a freezer-safe, airtight container for up to 2 months. However please note that the biscuits and Rice Bubbles won’t be as crisp when thawed. To thaw, place into the fridge in an airtight container in the fridge overnight, or thaw at room temperature for 30-60 minutes.
Related recipes
Check out these delicious chocolate no-bake slice recipes;
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White Chocolate Rocky Road
White chocolate rocky road, fully loaded with soft marshmallows, chewy raspberry lollies, almonds, dried strawberries, crunchy biscuits, Rice Bubbles and more; all encased in a creamy white chocolate base. This deliciously chunky treat is a total crowd-pleaser and couldn’t be easier to make!
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Servings: 20
Calories: 261kcal
Ingredients
- 600 grams white chocolate Broken into small pieces. Choose a good quality white chocolate for best results
- 1 tablespoon canola oil or vegetable or coconut oil
For the filling
- 120 grams marshmallows pink and white, whole or cut in half
- 80 grams roasted almonds chopped into small pieces
- 15 grams freeze dried strawberries or swap for dried strawberries or cranberries
- 100 grams Malt-o-Milk biscuits chopped or broken into small pieces. Or use your favourite biscuits like white Tim Tams, Custard Creams or shortbread
- 100 grams raspberry lollies like Allen's Ripe Raspberries, cut into small pieces
- 20 grams shredded coconut unsweetened
- ½ cup Rice Bubbles
Instructions
- Line a 25 x 18cm slice tray (or similar size) with baking paper. Set aside.
- Place all of the filling ingredients into a mixing bowl and stir to combine. Set aside.
- Break or chop the chocolate into small pieces. Place the chocolate into a glass microwave-safe bowl along with 1 tablespoon of canola oil.
- Microwave on medium (50%) power in 30 second intervals, stirring with a metal spoon in between, until the chocolate is melted and smooth.
- Working quickly, pour the melted chocolate over the filling ingredients and stir to combine.
- Pour the mixture into the prepared tray and roughly spread until level. The slice does not need to look pretty, it's supposed to be bumpy and rough!
- Chill in the fridge for at least an hour, until set. Once set, cut the slice into small pieces and keep it in the fridge in an airtight container.
Notes
- Add your own individual flair – I recommend keeping the ingredients as is for a perfect combination of flavours, plus soft, crunchy and chewy textures. But you can add or remove filling ingredients to suit. Mix up the type of biscuits or lollies you use, or add a salty element like pretzels.
- It will need at least an hour to set in the fridge. Once it has set, cut into small pieces and keep in an airtight container. Store it in the fridge at all times.
- Double the recipe for gifting or to serve over the holidays.
- Work quickly – once the chocolate has melted, it is important to mix everything together and spread it into the tray as quickly as possible. The chocolate will start to cool and set as soon as it has been mixed with the other ingredients. I recommend having everything chopped and mixed into a bowl before melting the chocolate.
- Use a metal spoon to stir the chocolate during the melting process. Wooden spoons can retain moisture which can make the chocolate seize.
- Make it nut-free; omit the nuts and add an extra ⅓ cup of additional add-ins like biscuits, Rice Bubbles or even salty pretzels. Chang’s crispy fried noodles make a great, savoury nut substitute.
- Storage; Keep it in the fridge in an airtight container for up to 2 weeks.
- Freezing; Rocky road can be frozen in a freezer-safe, airtight container for up to 2 months. However please note that the biscuits and Rice Bubbles won’t be as crisp when thawed. To thaw, place into the fridge in an airtight container in the fridge overnight, or thaw at room temperature for 30-60 minutes.
- While the rocky road can be cut into pieces of desired size, please note that the nutrition information is based on the slice being cut into 20 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 261kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 140mg | Fiber: 1g | Sugar: 25g | Vitamin A: 56IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 1mg
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