I love this recipe because it takes all the fuss out of making rocky road. Melting the chocolate in its wrapper is a clever hack that saves time and washing up. The combination of white chocolate, marshmallows, rice bubbles, coconut, and cranberries gives it a perfect mix of sweetness, chewiness, and crunch. I also love how it sets in just minutes, meaning I can make it and enjoy it on the same day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 x 180g blocks white chocolate 15g (1/3 cup) rice bubbles 25g (1/3 cup) shredded coconut 50g (1/3 cup) dried cranberries (craisins) 20g (1/3 cup) white mini marshmallows Freeze dried raspberries, to decorate
Directions
I start by filling a large heatproof bowl with boiling water. Without unwrapping them, I place both chocolate blocks in the bowl, making sure they’re fully submerged. I leave them for about 5 minutes until the chocolate is melted.
I remove one block, wipe it dry, snip off a corner of the wrapper, and squeeze the melted chocolate evenly into two large 6-hole silicone ice cube trays. I gently tap the trays on the bench to spread the chocolate evenly.
I then divide the rice bubbles, shredded coconut, cranberries, and mini marshmallows evenly among the tray holes, pressing them lightly into the chocolate.
Next, I remove the second chocolate block from the water, dry it off, snip the corner, and squeeze the remaining melted chocolate evenly over the top to cover the fillings. I tap the trays again to settle everything nicely.
I sprinkle freeze-dried raspberries on top to decorate, then place the trays in the freezer for 15–20 minutes, or until the rocky road is firm and set.
Once set, I pop the squares out of the silicone moulds and they’re ready to serve.
Servings and Timing
This recipe makes 12 large rocky road squares. It takes only about 10 minutes to prepare and around 20 minutes to set, making it ready in just half an hour.
Variations
I sometimes switch the white chocolate for milk or dark chocolate for a richer flavor. For a fun twist, I add chopped nuts, crushed biscuits, or mini candy pieces instead of cranberries. When I want a caramel flavor, I use Caramilk chocolate and top it with biscuit crumbs or a drizzle of caramel sauce.
Storage/Reheating
I store the rocky road squares in an airtight container in the fridge for up to 1 week. They can also be kept in the freezer for up to 2 months. I don’t reheat them, as they’re best enjoyed cold or at room temperature.
FAQs
Can I melt the chocolate another way?
Yes, I sometimes melt it in the microwave or over a double boiler if I’m not using the wrapper method.
Do I need silicone moulds for this recipe?
Silicone moulds make it easy to unmould, but I’ve also used a lined baking pan and cut the rocky road into pieces once set.
Can I make this with milk chocolate?
Definitely, milk chocolate or dark chocolate works perfectly for a more traditional rocky road flavor.
How do I stop the chocolate from seizing?
I make sure no water gets into the chocolate and dry the wrappers well before cutting them open.
Can I add nuts?
Yes, I like adding chopped almonds, pistachios, or peanuts for extra crunch.
Can I make it vegan?
Yes, I use vegan white chocolate and dairy-free marshmallows for a plant-based version.
What can I use instead of cranberries?
I sometimes use dried raspberries, cherries, or chopped apricots.
How long does it take to set?
It usually sets in about 15–20 minutes in the freezer or 1 hour in the fridge.
Can I gift these?
Yes, I wrap them in cellophane bags or small boxes—they make beautiful homemade gifts.
How can I make them look extra special?
I top them with gold dust, edible glitter, or extra freeze-dried fruit for a pretty finish.
Conclusion
I love how this no-mix white rocky road delivers maximum flavor with minimal effort. It’s creamy, crunchy, and chewy all at once, and it looks as good as it tastes. Whether I make it for a gathering, as a sweet treat, or to give as gifts, it’s always a hit and disappears fast.
This No-Mix White Rocky Road is a quick, no-fuss treat made with melted white chocolate, marshmallows, rice bubbles, coconut, and cranberries. With its chewy, crunchy, and creamy layers, it’s the perfect festive sweet that looks impressive but takes just minutes to make — no mixing bowl required!
Author:Amy
Prep Time:10 minutes
Cook Time:undefined
Total Time:30 minutes
Yield:12 large squares
Category:Dessert
Method:No-Bake / Chill
Cuisine:Australian
Diet:Vegetarian
Ingredients
2 x 180 g blocks white chocolate
15 g (1/3 cup) rice bubbles
25 g (1/3 cup) shredded coconut
50 g (1/3 cup) dried cranberries (craisins)
20 g (1/3 cup) white mini marshmallows
Freeze-dried raspberries, to decorate
Instructions
Melt the chocolate: Fill a large heatproof bowl with boiling water. Without unwrapping, submerge both white chocolate blocks in the water for about 5 minutes, or until melted.
Prepare the base layer: Remove one chocolate block, wipe it dry, snip off a corner of the wrapper, and squeeze the melted chocolate evenly into two large 6-hole silicone ice cube trays. Tap gently to spread the chocolate evenly.
Add the fillings: Divide the rice bubbles, shredded coconut, cranberries, and mini marshmallows evenly among the tray holes, pressing them lightly into the chocolate.
Top with remaining chocolate: Remove the second chocolate block from the water, dry it off, snip the corner, and squeeze the remaining melted chocolate evenly over the fillings to cover. Tap the trays again to settle everything.
Decorate and set: Sprinkle freeze-dried raspberries on top for decoration. Freeze for 15–20 minutes, or refrigerate for 1 hour, until firm and set.
Serve: Once set, pop the rocky road squares out of the silicone moulds and enjoy chilled or at room temperature.
Notes
Switch white chocolate for milk or dark chocolate for a classic rocky road flavor.
Add chopped nuts, crushed biscuits, or candy pieces for extra crunch.
Use Caramilk chocolate for a caramel twist and top with biscuit crumbs.
Line a baking dish instead of using moulds, then cut into pieces once set.
Wrap in cellophane or small boxes for easy homemade gifts.
