This White Chocolate Rocky Road recipe makes a deliciously gorgeous treat! It’s so easy and such a hit, you may want to make a double batch.
I love the Dandies Marshmallows because they are vegan and corn-free, but you can’t always find the colored ones. I’ve also made this and omitted the jelly candies, and added more dried fruit – I went for chopped dried apricots and pineapple for color + flavor – so do what works for you.
14 oz. good quality White Chocolate (you may use Dairy Free White Chocolate, but follow the manufacturer’s directions for melting rather than ours)
2 oz. pistachios, lightly toasted*
2 oz. macadamia nuts*
6 oz. multi colored marshmallows
3 oz. fruit flavored, multi colored jelly candies
3 oz. dried cranberries
Line the base and sides of an 8 x 8 or 9 x 9 baking pan with wax paper and set aside.
Roughly chop macadamias, marshmallows and candy and place in a glass or stainless steel bowl. Add the toasted pistachios and cranberries and mix gently.
Break the chocolate into small pieces and place in a microwave safe bowl. Microwave for approximately 45 – 50 seconds, then stir. Microwave for another 30 seconds then stir again. Repeat the process if necessary, until all the chocolate is evenly melted and has reached a relatively thin consistency.
Pour the melted chocolate over the fruit, nut and candy mixture and mix well to ensure all pieces are thoroughly covered in chocolate.
Pour into the prepared pan and then level with a spatula.
Refrigerate for at least a couple of hours (preferably overnight), then remove from the fridge, place on a cutting board (the paper will be very easy to peel off) and cut into your desired shapes and sizes. This will keep very well for at least two weeks, though it will soften slightly at warm room temperature.
This Is A Reader Requested Recipe Conversion
*If you require a longer shelf life for your rocky road or want to make this nut free, replace the nuts with different types of dried fruit or candy.