Barbara’s Rocky Road

Rocky Road is a much-loved sweet treat filled with chocolate, marshmallows, jellies, and crunchy nuts. This slice first appeared in Australia in the mid-1800s when confectioners used leftover sweets and nuts to create an affordable chocolate treat. Since then, it has become a favourite across generations.

Today, many people enjoy Rocky Road during Christmas, but it also suits birthdays, school fetes, and casual gatherings. Its charm comes from the mix of chewy, crunchy, and creamy textures in every bite. Because the recipe is so simple, it’s perfect for busy families or anyone who wants a quick homemade dessert.

Barbara’s version captures everything people love about this classic. It combines just a few ingredients and delivers a rich and satisfying result. The recipe is easy to follow, takes little time to prepare, and always impresses guests.

So, whether you have been making this treat for years or are discovering it for the first time, Barbara’s Rocky Road is one to keep. Each bite offers that perfect blend of flavours and textures that make this slice a true Australian classic.

Barbara’s Rocky Road

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

20

servings

Prep time

15

minutes

Chill Time

2

hours 

Calories

210

kcal

Total time

2

hours 

15

minutes

A rich and festive chocolate treat loaded with jellies, marshmallows, peanuts and dark chocolate – perfect for Christmas.

Cook Mode

Keep the screen of your device on

Ingredients

• 200 g jellies, chopped

• 125 g salted peanuts

• 375 g milk chocolate, melted

• 125 g dark chocolate chips

• 100 g mini marshmallows

Directions

• Line a 20 cm square baking tin with baking paper.
• Break the milk chocolate into small pieces and place in a heatproof bowl.
• Melt the chocolate either:
  Microwave method: Heat in 30-second bursts, stirring after each burst until smooth
  Stovetop method: Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until smooth.
• Place the jellies, peanuts, dark chocolate chips and marshmallows into a large mixing bowl.
• Pour the melted chocolate over the mixture.
• Stir until all ingredients are evenly coated.
• Spoon mixture into the prepared tin and spread evenly.
• Refrigerate for 2 hours, or until firm.
• Slice into small squares to serve.

Notes

• If you don’t have mini marshmallows, dice normal size marshmallows but use 150 grams.
• Swap peanuts for almonds, cashews, or leave out for a nut-free version.
• Use gluten-free jellies and marshmallows if required.
• Store in an airtight container in the fridge for up to 2 weeks.
• Makes a great edible gift when wrapped in cellophane or boxed.
• For a darker flavour, replace milk chocolate with dark chocolate.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

See Full Bio