Back home, in Australia, when there was a kid’s party, the food table always included sausage rolls, fairy bread and rocky road. In my family, Aunt Heidi always had the best rocky road and as it’s my daughters 1st birthday next week, I’m very lucky to receive my aunt’s recipe ready for the party.
Apparently, a long time ago when the English moved to Australia, many food products, including chocolate had to be imported. When the chocolate arrived it had broken into small pieces due to the very long journey and this is when rocky road was born.
Like many recipes, there are different variations such as white chocolate, other sweets, cherries, coconut and different types of nuts, but this is the traditional version.
- 400 gr chocolate (I used dark, but of course you can use milk)
- 75 gr copha (or in the UK vegetable shortening or Crisco in the US)
- 125 gr pink marshmallows
- 125 gr white marshmallows
- 150 gr crushed unsalted nuts (usually peanuts)
Line a lamington tin (large square or rectangular oven proof tin / dish) with baking / parchment paper.
Melt the chocolate and copha together. You can either microwave on medium for 4 minutes, stirring every minute. Or put the ingredients in a heat proof dish, float in a large pan of water and simmer – don’t let the water get into the bowl – until melted.
If you have large marshmallows, cut them in half and add these to the melted chocolate along with the nuts. Stir well until the nuts and marshmallows are well coated with chocolate.
Pour into the prepared tin and refrigerate until set (about 3 hours).
Tip the rocky road upside down onto a chopping board and cut into squares to serve. Simple.