Why You’ll Love This Recipe

I love this recipe because it’s easy to make and always a crowd-pleaser. The mix of textures—the crunch from rice bubbles, the chewiness of marshmallows, and the sweetness of white chocolate—makes it addictive. The raspberries and cranberries add just the right pop of color and tartness to balance the sweetness. It’s ideal for gifting, entertaining, or simply enjoying as a quick homemade treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

80g (2 cups) rice bubbles
115g (3/4 cup) dried cranberries
20g freeze-dried raspberries, lightly crushed
300g white marshmallows, halved
20g (1/4 cup) shredded coconut
400g white chocolate, melted, plus 100g extra, melted

Directions

1. I start by lining the base and sides of two 6.5 x 25cm bar pans with non-stick baking paper.

2. In a large bowl, I combine the rice bubbles, half of the dried cranberries, half of the freeze-dried raspberries, the halved marshmallows, and the shredded coconut.

3. I pour in the melted white chocolate and stir until everything is evenly coated and combined.

4. I divide the mixture evenly between the prepared pans, pressing it down firmly with the back of a spoon to create an even surface.

5. I drizzle the extra melted white chocolate over the top, then sprinkle the remaining cranberries and raspberries for decoration.

6. I leave it at room temperature for about 2 hours, or until set, then cut it into slices to serve.

Servings and Timing

This recipe makes about 24 pieces. It takes around 15 minutes to prepare and about 2 hours to set, making it an easy make-ahead sweet treat.

Variations

I sometimes add pistachios, almonds, or macadamias for an extra crunch. For a tropical version, I replace the cranberries with dried pineapple or mango. When I want more color, I mix in mini candy-coated chocolates or rainbow marshmallows.

Storage/Reheating

I store the rocky road in an airtight container in the refrigerator for up to a week, or at room temperature if the weather is cool. I don’t reheat it, but I like to let it sit at room temperature for 5–10 minutes before serving so it’s easier to bite into.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

Yes, I sometimes use milk or dark chocolate for a richer flavor or to balance the sweetness.

How do I stop the chocolate from setting before I mix it in?

I make sure to have all ingredients ready before melting the chocolate so I can combine everything quickly.

Can I make this nut-free?

Yes, I skip the nuts completely or replace them with extra rice bubbles or dried fruit.

Can I freeze rocky road?

Yes, I freeze it in airtight containers for up to 2 months and thaw it in the fridge before serving.

What’s the best way to cut rocky road neatly?

I use a sharp knife warmed in hot water and wipe it dry between cuts.

Can I use mini marshmallows instead of halved ones?

Yes, mini marshmallows work perfectly and save a bit of prep time.

What can I use instead of freeze-dried raspberries?

I like using extra dried cranberries or chopped dried strawberries instead.

How do I keep rocky road from becoming too hard?

I use good-quality chocolate and avoid refrigerating it too long, as that can make it overly firm.

Can I make it dairy-free?

Yes, I use dairy-free white chocolate and vegan marshmallows for a plant-based version.

How do I make the top look extra pretty?

I drizzle a bit more melted chocolate in zigzags and sprinkle crushed raspberries and coconut flakes over the top.

Conclusion

I love how this white rocky road combines creamy, chewy, and crunchy textures in one bite. It’s simple, quick, and endlessly versatile, making it perfect for sharing or gifting. Whether I make it for a special occasion or just to satisfy a sweet craving, it’s always a deliciously easy treat that looks as good as it tastes.