Rocky Road Cakes
Rocky Road Cakes are easy to make! With only 4 simple ingredients and these no bake rocky road muffins come together in no time.
Prep Time7 minutes mins
Cook Time3 minutes mins
Refridgerate1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Snack
Cuisine: Australian
Keyword: rocky road cakes
Servings: 12
Calories: 443kcal
1 Muffin tin
12 Muffin Papers (Cupcake Liners)
1 Wooden spoon
1 Medium sized mixing bowl
1 Heatproof jug
1 Mini Whisk or Chop sticks to stir the melted chocolate
- 700 grams milk chocolate Note 1
- 100 grams mini marshmallows Note 2
- `1 cup peanuts roasted, unsalted
- 200 grams glace cherries roughly chopped
Line a 12 hole muffin tin with cup cake liners.
In a medium size mixing bowl combine marshmallows, peanuts and chopped cherries. Stir till consistently mixed.
Add milk chocolate to heat proof jug and microwave for 2 mins, remove, stir and then microwave for a further minute, stir again till all chocolate is melted. Note 3
Pour melted chocolate over combined peanut mixture. Stir till mixture is covered by the chocolate.
Using 2 desert spoons, portion the mix out evenly across the 12 muffin holes (work rather quickly). Note 4
Place the muffin tin into the fridge and allow rocky road cakes to set for a minimum of 1 hour.
- Note 1: You can use milk, dark or white chocolate. You can use chocolate melts, bits or a block broken into pieces. I recommend always using cooking chocolate (not regular eating chocolate) for best results.
- Note 2: If you want to use regular size marshmallows, you can. I recommend using kitchen scissors and chopping them into 2-4 pieces 1st. It gets a bit sticky doing this, however, it is better than using the full size marshmallow, uncut.
- Note 3: The handle of the jug will be HOT so use an oven mit or tea towel around the handle when removing it.
- Note 4: Rocky Road is one of those recipes where the chocolate will begin to set again after it has initially been melted. So when portioning, work at a quicker rather than slower pace to ensure that all of the mix is in the muffin tin before it starts to set. I find doing an initial big scoop followed by a top up is the cleanest method as opposed to trying to fit too much in at the start, with bits of it dropping out left, eight and centre.
Calories: 443kcal | Carbohydrates: 57g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 19mg | Potassium: 260mg | Fiber: 5g | Sugar: 43g | Calcium: 27mg | Iron: 2mg