- 450 g white chocolate
- 150 g vanilla biscuits or shortbread
- 150 g Jelly Tots
- 100 g mini marshmallows
- 100 g macadamia nuts
- Ingredients aren't specified.
Grease and line a 20cm x 20cm baking tin with greaseproof paper.
Break or roughly chop the chocolate, then place in a heatproof bowl and melt over a pan of simmering water.
Break the biscuits into pieces. Roughly chop the macadamia nuts.
Once the white chocolate is completely melted and smooth, remove from heat and allow to cool for a few minutes.
Stir the biscuits, nuts, Jelly Tots and mini marshmallows into the chocolate.
Scrape the mixture into the prepared tin and push down with the back of a spoon to flatten the top a bit.
Refrigerate for 1-2 hours until set. Use a serated knife to cut into squares - I find this easier if the rocky road has been left at room temperature for about 20 minutes.