80 g (2 cups) rice bubbles

115 g (3/4 cup) dried cranberries

20 g freeze-dried raspberries, lightly crushed

300 g white marshmallows, halved

20 g (1/4 cup) shredded coconut

400 g white chocolate, melted

100 g extra white chocolate, melted (for drizzling)

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Prepare pans: Line the base and sides of two 6.5 x 25 cm bar pans with non-stick baking paper.
Mix the dry ingredients: In a large bowl, combine rice bubbles, half the dried cranberries, half the freeze-dried raspberries, the halved marshmallows, and shredded coconut.
Add the chocolate: Pour in the melted white chocolate and stir until everything is evenly coated.
Shape and decorate: Divide the mixture evenly between the prepared pans. Press down firmly with the back of a spoon to create an even surface.
Finish the top: Drizzle the extra melted white chocolate over the top, then sprinkle the remaining cranberries and raspberries for decoration.
Set and slice: Leave the rocky road at room temperature for about 2 hours, or until set. Slice into pieces using a sharp knife and serve.

Add pistachios, almonds, or macadamias for a nutty crunch.

Swap cranberries for dried pineapple or mango for a tropical flavor.

Mini marshmallows can be used instead of halved ones for convenience.

Use milk or dark chocolate instead of white for a richer version.

For a plant-based option, use vegan white chocolate and marshmallows.