Rocky Road is one of my most loved cakes to make and to eat. It is a super easy recipe, it doesn’t require an oven and it can be packaged up as a gift at Christmas time. Most importantly, it can be made a few days in advance – ideal at Christmas when you’re up to your eyeballs.
The inclusion of ginger and coconut biscuits adds new layers of flavour and texture to this Rocky Road. You’ll find Free’ist Coconut Cookies in the “free-from” section of most large supermarkets. Alternatively, you could use Nice biscuits or a plain biscuit and 2 tbsp of desiccated coconut.
Hope you enjoy!
3/4 pack Rich Tea biscuits, broken and crushed
1/4 pack Ginger Nut biscuits, crushed
150g Free’ist Coconut Cookies, crushed
450g milk chocolate
1 tin condensed milk
1/3 pack Free’ist marshmallows, chopped
Line a 9″ baking tin with a double layer of cling film, letting excess hang off the sides.
Melt the chocolate in a bowl over a saucepan of barely simmering water. When almost melted, add in the condensed milk and stir to combine.
Add in all the biscuit and mix well until coated. Keep the bowl over the heat to stop the chocolate from beginning to set. Remove from the heat and quickly mix in the marshmallows.
Transfer to the prepared tin and allow to set for at least 2 hours before decorating and cutting.