200 g milk chocolate
100 g dark chocolate
250 ml (1 cup) peanuts, unsalted and roasted
100 g mini marshmallows
55 g bar chocolate coated Turkish Delight
25 ml (2 tbsp) desiccated coconut
25 ml (2 tbsp) glazed cherries, chopped
Line a 20-cm (8-inch) square pan with baking paper
Melt milk and dark chocolate in heatproof bowl on gentle heat over a saucepan of simmering water. Make sure the water does not touch the bottom of the bowl.
Combine all ingredients with the melted chocolate and mix well. Pour mixture into the tin and refrigerate until set. Cut into squares and serve chilled.
Another version is to melt the milk and dark chocolate as above, add roasted unsalted chopped almonds, a large bar of Caramello chocolate (broken into squares but with the caramel intact), and mini marshmallows, and stir through some Nutella (chocolate hazelnut spread) to taste. This is superb when you bite into it as the caramel oozes!
Note: you can change the ratio of milk to dark chocolate by using more dark chocolate in this recipe as both the caramel and Nutella spread are already very sweet. Store Rocky Road in a container in the fridge.
