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