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
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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.
Add liquorice, pretzels, marshmallows and peanuts to coconut. Toss to combine.
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.
Spoon mixture into prepared pan. Spread evenly. Scatter with extra liquorice allsorts. Refrigerate until firm.
Remove rocky road from fridge 30 minutes before cutting into pieces.