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Peppermint Chocolate Rocky Road
Prep Time
15 mins
Total Time
15 mins
 
Servings: 16 slices
Author: Ella Eats
Ingredients
  • 150 grams of softened unsalted butter
  • 115 grams of milk chocolate melts – Again I used the homebrand chocolate melts, as I believed that it wasn’t worth getting good quality chocolate when there are so many things being added to it. If you are a chocolate purist, feel free to get some really good quality chocolate!
  • 230 grams of dark chocolate melts – The recipe did call for good quality chocolate but again I didn’t listen. Feel free to substitute if you’d like to turn this rocky road up a fancy notch!
  • ¼ cup of rice malt syrup – The recipe called for corn syrup but I couldn’t bring myself to buy it. Corn syrup really isn’t very good for you, and given that this recipe already adds butter to the chocolate, I felt it could use slightly less bad stuff (I know, it’s a little contradictory). Lets just say using an alternative makes you feel slightly better knowing that you are giving your friends something a little bit better for them. Rice malt syrup is great as it is sweet but doesn’t have as much of a distinctive flavour as honey does.
  • ½ a packet of milk arrowroot biscuits crushed, but not too finely crushed. Keep it in chunks to avoid getting crumbs through the mixture
  • 2 cups of lollies – The recipe called for 2 cups of mini marshmallows but if I’m honest with you I forgot to buy enough for both rocky roads. So I combined the rest of the marshmallows and the rest of the red frogs together and finely chopped them. If you are smart enough to remember to buy enough marshmallows, no need for this! But the red frogs did add a little something to the rocky road
  • 6-8 Candy Canes
  • ½ cup of Christmas m and m’s or other red chocolate candies – the Christmas m and m’s were perfect for this rocky road
  • 1 teaspoon of peppermint extract
Instructions
  1. Make sure your biscuits are crushed into largish pieces, and that your lollies are all ready to go
  2. Crush your candy canes to within an inch of their lives. I put them in a freezer bag and bashed them on the bench. This was very satisfying, and I’d highly recommend this method. The candy canes need to be crushed fine so make sure you give them a good bashing.

  3. Place the lollies, biscuits and coloured chocolate in a bowl with the candy canes. Leave the marshmallows out. Set aside. 

  4. Line a pan with baking paper and set aside. As with the white chocolate rocky road, the smaller the pan, the thicker the rocky road. I only had a long, rectangular pan, so mine ended up being thinner. This worked will with this recipe though.

  5. Place a bowl over a saucepan that has a little bit of water in it on a medium to low heat. Ensure the bowl seals up any gaps. Place the chocolate in the bowl and melt it, stirring frequently. Then add in the butter and rice malt syrup and stir until smooth. Take off the heat. 

  6. Pour the chocolate mixture of the lollies and chocolate that you set aside earlier. Fold the mixture gently until everything is covered well.
  7. Add the peppermint extract and stir through.
  8. Add the marshmallows to avoid them melting. Stir through.

  9. Pour the mixture into the pan and smooth with a spatula.

  10. Place in the fridge and cool for at least four hours, or overnight if possible.
  11. Place the rocky road on a cutting board and get a nice big knife. If it’s a hot day you’ll be able to chop it easily, if not run the knife under hot water to make this a little easier. I chopped mine into about 16 pieces.
  12. You can dust it with icing sugar to make it look really nice. I honestly forgot to do this…whoops!