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  1. Home
  2. Baking

Liquorice Allsort Rocky Road

If you love liquorice, you're going to love this rocky road! - by Mel Burge
  • 03 Mar 2020
Liquorice Allsort Rocky Road
Prep: 15 Minutes - Cook: 5 Minutes - Easy - Serves 24
Proudly supported by

TIP! Replace Milk Choc Melts with Dark, if preferred. Rocky Road can be made up to one week ahead. Store in an airtight container in the fridge.  

Ingredients

½ cup shredded coconut

270g packet liquorice allsorts, cut into 1cm pieces

½ x 200g bag salted pretzels

280g packet pink and white marshmallows

½ cup unsalted peanuts

2 x 290g bags Milk Choc Melts

Extra chopped liquorice allsorts, to decorate

Method

  1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges. 

  2. Stir coconut in a medium frying pan over a low heat for about 3 to 4 minutes, or until lightly toasted. Transfer to a large bowl. Cool. 

  3. Add liquorice, pretzels, marshmallows and peanuts to coconut. Toss to combine.  

  4. Place Milk Choc Melts in a large heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Add to coconut mixture. Stir until evenly coated. 

  5. Spoon mixture into prepared pan. Spread evenly. Scatter with extra liquorice allsorts. Refrigerate until firm. 

  6. Remove rocky road from fridge 30 minutes before cutting into pieces. 

  • Baking
  • rocky road recipe
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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