400grams(14 oz) white chocolate| use your favourite eating chocolate
80grams(1 cup) shredded coconut
225grams(1 cup) jelly beans
100grams(2 cups) mini marshmallows
small Easter eggs and bunnies for decorating
Place white chocolate in a large microwave safe bowl. Melt chocolate in the microwave.
Add shredded coconut, mini marshmallows, and jelly beans to the melted white chocolate.
Mix until everything is thoroughly distributed, combined, and coated in white chocolate.
Scoop the mixture into a tray with sides lined with baking paper.The size of the tray will depend on how high you would like the rocky road when set.Do use a container that has straight sides if possible.
Smooth the mixture out until it has reached the corners of the tray and is even in thickness.
Decorate with assorted small eggs and bunnies.Place the tray in the fridge until the mixture has set.Once set remove the rocky road from the container and using a sharp heavy knife cut into desired pieces.Store in an air-tight container in the fridge.
GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY