½ cup shredded coconut
¾ cup natural almonds
2 x 290g packets Dark or Milk Choc Melts
200g packet Pfeffernusse Iced Spicy Gingerbread, coarsely chopped (See Tip)
250g white marshmallows
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Place coconut on an oven tray lined with baking paper. Place almonds on a separate oven tray lined with baking paper.
Cook coconut in a moderate oven (180C) for 3 minutes, or until lightly toasted. Cook almonds in same moderate oven for about 5 minutes, or until roasted. Remove. Cool slightly. Coarsely chopped almonds.
Place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from pan. Cool for 10 minutes.
Stir biscuits, marshmallows, coconut and almonds into melted chocolate. Spoon into prepared pan. Spread evenly. Refrigerate for 4 hours, or until firm.
Lift rocky road out of pan. Cut into 18 pieces.