Description
This No-Mix White Rocky Road is a quick, no-fuss treat made with melted white chocolate, marshmallows, rice bubbles, coconut, and cranberries.
Ingredients
Scale
- 2 x 180 g blocks white chocolate
- 15 g (1/3 cup) rice bubbles
- 25 g (1/3 cup) shredded coconut
- 50 g (1/3 cup) dried cranberries (craisins)
- 20 g (1/3 cup) white mini marshmallows
- Freeze-dried raspberries, to decorate
Instructions
- Fill a large heatproof bowl with boiling water. Without unwrapping, submerge both white chocolate blocks in the water for about 5 minutes, or until melted.
- Remove one chocolate block, wipe it dry, snip off a corner of the wrapper, and squeeze the melted chocolate evenly into two large 6-hole silicone ice cube trays. Tap gently to spread the chocolate evenly.
- Divide the rice bubbles, shredded coconut, cranberries, and mini marshmallows evenly among the tray holes, pressing them lightly into the chocolate.
- Remove the second chocolate block from the water, dry it off, snip the corner, and squeeze the remaining melted chocolate evenly over the fillings to cover. Tap the trays again to settle everything.
- Sprinkle freeze-dried raspberries on top for decoration. Freeze for 15–20 minutes, or refrigerate for 1 hour, until firm and set.
- Once set, pop the rocky road squares out of the silicone moulds and enjoy chilled or at room temperature.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 24 g
- Sodium: 20 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg