Rocky Road Cakes

5 from 4 votes

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

Cook Time3

Refridgerate1

Total Time1 10

Course: Snack

Cuisine: Australian

Keyword: rocky road cakes

Servings:

Calories: 443kcal

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.