This Homemade Rocky Road Recipe has the perfect balance of sweet, salty and crunchy. Why is it so good? Because it is filled with lightly sweetened, homemade marshmallow, roasted nuts, dried fruit and delicious chocolate. This slice is perfect for making at any time of the year and makes the most delightful, edible gift.
I just know you are going to love this delicious slice because of all the textures and flavours. If you don't have some of these ingredients, kaua e āwangawanga (don't worry). This recipe is so adaptable and I have written some alternatives so you can mix and match it to your liking. Let's make this delicious slice!
More no-bake recipes:
Want to sink your teeth in to some amazing no-bake cheesecakes? This S’mores No-bake Chocolate Cheesecake is the perfect addition to any dessert table. Need something a little fresher? Check out my Lemon and White Chocolate Cheesecake.
Videography and photography by Sarah Henderson.
Ingredient Tips for this Homemade Rocky Road Recipe
- Marshmallow: Use 1 quantity of my Vanilla Marshmallow recipe or swap it for 200 g store bought marshmallows.
- Pistachios: Use roasted and salted pihitāhio (pistachios), swap them for your favourite nuts or remove the nuts altogether.
- Dried Strawberries: These are so delicious but can be swapped with any dried fruit that you enjoy like apricots, raisins, currants or prunes.
- Milk Chocolate: I used one with berry and biscuit inside but use your favourite.
- Dark Chocolate: This helps balance these flavours so use 50% - 65%.
- Oil: Any neutral flavoured noni (oil) will work.
- Buckwheat Puffs: These are so light and crunchy but can be swapped for puffed quinoa, puffed rice or rice bubbles
- Freeze-dried plums: These are optional but add a brightness to the slice, any freeze-dried fruit would work perfectly.
Expert Tips:
If making your own māngohe (marshmallow) fills you with dread, don't worry about it, just buy some māngohe (marshmallow) from the store. Do keep in mind however that the overall slice will become sweeter but whatever works for you.
Don't use a tray any bigger than the one specified for the māngohe (marshmallow) as it will become too flat. If you don't have the right size, a smaller tray is better than bigger in this recipe.
There are two ways to monitor the sugar syrup for the marshmallow: If you are using a sugar thermometer, it needs to reach 115 °C. If you are eye balling it, take note of the bubbles. At the beginning of the boiling process the bubbles will be small and rapid, when they transform to slower, bigger bubbles, that is your cue to remove it from the heat. If the syrup starts to go golden, you have taken it too far.
If the meringue mixture gets super tacky at any point when you are whipping the meringue, get it in to the tray immediately because it is starting to set.
Make the māngohe (marshmallow) up to two days before making the rocky road and store it in the fridge until it is needed.
STEP BY STEP INSTRUCTIONS FOR THE HOMEMADE ROCKY ROAD RECIPE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. PREPARE THE BAKING TIN:
Line a 20 cm square baking tray with baking paper.
2. BLOOM THE GELATINE:
Add the first measure of wai (water) to a large, heatproof bowl.
Sprinkle over the paura tētepe (gelatine powder). Kaurorihia (stir it up) until incorporated and leave to bloom.
3. ADD THE SUGAR SYRUP INGREDIENTS TO A POT:
Add the huka one (caster sugar), mīere kūhuka (glucose syrup or golden syrup) and the second measure of wai (water) in to a small pot.
4. BOIL THE SUGAR SYRUP:
Place the pot over medium - high heat and bring the sugar mix to a boil.
If you are using a sugar thermometer, it needs to reach 115 °C.
If you are eye balling it, take note of the bubbles. At the beginning of the boiling process the bubbles will be small and rapid, when they transform to slower, bigger bubbles, that is your cue to remove it from the heat.
If the syrup starts to go golden, you have taken it too far.
5. Combine the Sugar Syrup and Bloomed Gelatine:
Note: If the mixture is starting to get too tacky at any point, get it in to the tray asap because it is starting to set.
Once the sugar syrup is ready, remove it from the heat.
Using a stand or hand mixer, whip the bloomed tetepe (gelatine) on medium speed as you slowly pour in the hot syrup down the side of the bowl.
Once all the sugar syrup is added, whip it on high for 3 minutes. Add the wanira (vanilla) and whip for one more minute.
6. Pour the Marshmallow in to the Trays:
Pour ⅔’s of the marshmallow mixture in to the prepared tray. Smooth it out with a spatula.
Add the remaining third on to a small piece of baking paper and smooth it out to create a square shape around 15 cm x 15 cm. This māngohe (marshmallow) is used to decorate the Rocky Road.
7. Refrigerate the Marshmallow:
Allow the māngohe (marshmallow) to set for 35 - 45 minutes in the fridge.
This can all be stored in a sealed container for a couple of days before making the rocky road.
8. Cut the Marshmallow for the Rocky Road:
Once they are set, sprinkle a tablespoon of either puehu huka (icing sugar) or puehu kānga (cornflour) on to the tray of māngohe. Transfer it to a chopping board and cut it in to small squares, around 3 cm wide.
9. Cut the Marshmallow for the Decorations:
For the small 15 cm x 15 cm square of māngohe (marshmallow), cut heart shapes out, using a heart shape cutter (around 3 cm). Obviously, these can be any shapes at all.
Remove the excess from around the edge and use them as a taste tester! Leave the māngohe (marshmallow) aside as you prepare the remaining ingredients.
10. Prepare the Rocky Road Tin:
Line a 20 x 22 cm tin with high sides with baking paper.
11. Chop the Nuts and Fruit:
Remove the pihitāhio (pistachios) from their shells and then chop the nuts in to chunks.
Chop the rōpere (strawberries) or whatever fruit you are using in to small chunks.
12. Prepare the Chocolate:
Break all of the tiakarete miraka (milk chocolate) and 150 g of the tiakarete parauri (dark chocolate) in to pieces and then add them in to a large, heatproof bowl. Drizzle 3 tablespoon of noni (oil) on top.
Break the remaining 100 g of tiakarete parauri (dark chocolate) in to pieces and then add them to a small heatproof bowl. Drizzle 1 tablespoon of noni (oil) on top.
13. Melt the Chocolate over Double Boilers:
Add 3 cm of water to the bottom of two pots that fit the bowls of chocolate snug on top. The base of the bowls should not touch the water. Heat the pots of water over lower heat until they reach a mild simmer.
Add the bowls and gently melt the tiakarete (chocolate), stirring occasionally. Once they are melted, remove from the heat and set aside.
14. Line the Base of the Tin with Dark Chocolate:
Add a ¼ cup of the melted tiakarete parauri (dark chocolate, from the small bowl) in to the base of the prepared tin. Pania (spread it out) until it covers the entire base.
Leave the rest of the tiakarete parauri (dark chocolate) aside for the top of the slice.
15. Make the first Layer of Marshmallow:
Add half of the chopped māngohe (marshmallow) on top, making sure there is a 1 cm gap in between each one so that the other ingredients can slip in next to it.
16. Combine the Chopped Ingredients and Milk Chocolate:
Add all of the pihitāhio (pistachios), rōpere (strawberries) and buckwheat puffs in to the large ranunga tiakarete miraka (milk chocolate mixture).
Whakawhenumia te katoa (mix it all together until combined).
17. Add the Milk Chocolate Mixture:
Pour half of this mixture over the māngohe (marshmallows).
Then use a spatula to press the tiakarete (chocolate) down firmly to fill the spaces, shake the tray a bit too.
18. Add some Freeze-dried Plums:
Sprinkle over ¼ C of the paramu tauraki-tio (freeze-dried plums).
19.Add the Second layer of Marshmallow:
Place the rest of the māngohe (marshmallows) on top, making sure there is a 1 cm gap in between each one so that the other ingredients can slip in next to it.
20. Pour over the Milk Chocolate Mixture:
Add the rest of the ranunga tiakarete miraka (milk chocolate mixture) and press it down firmly again with a spatula. Then shake the tray to ensure all the chocolate has settled in between the māngohe (marshmallow).
21. Add the Dark Chocolate Topping:
Pour over the reserved tiakarete parauri (dark chocolate) and smooth it out.
22. Add the remaining Freeze-dried Plums:
Sprinkle over a ¼ cup of paramu tauraki-tio (freeze-dried plums).
Add the ngākau māngohe (marshmallow hearts) and rikoriko hiriwa (silver glitter).
23. Refrigerate the Homemade Rocky Road Recipe:
Whakamātaohia (refrigerate) for 1 ½ hours - 2 hours.
24. Serve the Slice:
Once it is set, cut it in to small pieces.I like to get around 40 pieces out of this slice but that is completely up to you!
Store the Homemade Rocky Road Recipe:
This will keep in a sealed container in the fridge for a week and makes the perfect gift for friends and whānau (family).
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DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Rocky Road Slice - Keke Tapatahi Tiakarete me te Māngohe
Equipment
- 1 x 20 cm Baking Tin (for the marshmallow).
- 1 x 20 x 22 cm tin with high sides for the Rocky Road
Ingredients
Vanilla Marshmallow - Māngohe Wanira (Store-bought Option)
- 200 g store bought marshmallows (only required if you don't want to make the homemade version)
Vanilla Marshmallow - Māngohe Wanira (Homemade Option)
- 1 quantity of my Vanilla Marshmallow recipe
- ⅓ C (85 ml) wai (water)
- 1 tablespoon paura tetepe (gelatine powder)
- ¾ C (165 g) huka one (caster sugar)
- ⅓ C (100 g) mīere kūhuka (glucose syrup, or the same amount of golden syrup)
- ⅓ C (85 g) wai (water)
- 1 tablespoon (15 ml) wanira (vanilla)
- A dusting of puehu huka (icing sugar) or puehu kānga (cornflour).
Rocky Road Slice - Keke Tapatahi Tiakarete me te Māngohe
- 115 g pihitāhio (pistachios, roasted and salted in the shell). You can swap these for your favourite nuts or remove the nuts altogether.
- ⅔ C (80 g) rōpere raki (dried strawberries) Swap these for your favourite dried fruit e.g cranberries or dried apricots.
- 250 g miraka tiakarete (milk chocolate, I used one with berry and biscuit inside but use your favourite)
- 250 g tiakarete parauri (dark chocolate, 50 - 60%)
- 3 tablespoon (45 ml) noni (oil, neutral flavoured)
- 1 tablespoon (15 ml) noni ōriwa (olive oil, or neutral oil)
- ¾ C buckwheat puffs (these can be swapped for puffed quinoa, puffed rice or rice bubbles)
- ½ C (10 g) paramu tauraki-tio (freeze-dried plums). Use any freeze-dried fruit here, it add a lovely freshness to the rocky road.
- 1 teaspoon Rikoriko hiriwa (silver glitter, edible and also optional)
Instructions
Prepare the Store-bought Marshmallow:
- If you are using store-bought māngohe (marshmallows), chop them in to smaller chunks. Then skip to 'Prepare the Rocky Road Tin' step.
Prepare the Tin for the Marshmallow:
- If you are making the māngohe (marshmallow), line a 20 cm square tin with baking paper. Don't use a tray any bigger than this as the māngohe (marshmallow) will be too flat. A smaller tray is better than bigger in this recipe.
Bloom the Gelatine:
- Add the first measure of wai (water) to a large, heatproof bowl. (I used a glass bowl in the video, don't do that).
- Sprinkle over the paura tētepe (gelatine powder). Kaurorihia (stir it up) and leave to bloom.
Combine the Sugar Syrup Ingredients:
- Add the huka one (caster sugar), mīere kūhuka (glucose syrup or golden syrup) and the second measure of wai (water) in to a small pot.
Boil the Sugar Syrup:
- Place the pot over medium - high heat and bring the sugar mix to a boil.
- If you are using a sugar thermometer, it needs to reach 115 °C.
- If you are eye balling it, take note of the bubbles. At the beginning of the boiling process the bubbles will be small and rapid, when they transform to slower, bigger bubbles, that is your cue to remove it from the heat. If the syrup starts to go golden, you have taken it too far.
Combine the Sugar Syrup and Bloomed Gelatine:
- Note: If the mixture get too tacky, get it in to the tray asap because it is starting to set.
- Once the sugar syrup is ready, remove it from the heat.
- Using a stand or hand mixer, whip the bloomed tetepe (gelatine) on medium speed as you slowly pour in the hot syrup down the side of the bowl.
- Once all the sugar syrup is added, whip it on high for 3 minutes. Add the wanira (vanilla) and whip again for one more minute.
Pour the Marshmallow in to the Trays:
- Pour ⅔’s of the marshmallow mixture in to the prepared tray. Smooth it out with a spatula.
- Pour the remaining third on to a small piece of baking paper and smooth it out to create a square shape around 15 cm x 15 cm. This māngohe (marshmallow) is used to decorate the Rocky Road.
Refrigerate the Marshmallow:
- Allow the māngohe (marshmallow) to set for 35 - 45 minutes in the fridge.
Cut the Marshmallow for the Rocky Road:
- Once they are set, sprinkle a tablespoon of either puehu huka (icing sugar) or puehu kānga (cornflour) on to the tray of māngohe. Transfer it to a chopping board and cut it in to small squares, around 3 cm wide.
Cut the Marshmallow for the Decorations:
- For the small 15 cm x 15 cm square of māngohe (marshmallow), cut heart shapes out, using a heart shape cutter (around 3 cm). Obviously, these can be any shapes at all.
- Remove the excess from around the edge and use them as a taste tester! Leave the māngohe (marshmallow) aside as you prepare the remaining ingredients.
Prepare the Rocky Road Tin:
- Line a 20 x 22 cm tin with high sides with baking paper.
Chop the Nuts and Fruit:
- Remove the pihitāhio (pistachios) from their shells and then chop the nuts in to chunks.
- Chop the rōpere (strawberries) or whatever fruit you are using in to small chunks.
Prepare the Chocolate:
- Break all of the tiakarete miraka (milk chocolate) and 150 g of the tiakarete parauri (dark chocolate) in to pieces and add them in to a large, heatproof bowl. Drizzle 3 tablespoon of noni (oil) on top.
- Break the remaining 100 g of tiakarete parauri (dark chocolate) in to pieces and add them to a small heatproof bowl. Drizzle 1 tablespoon of noni (oil) on top.
Melt the Chocolate over Double Boilers:
- Add 3 cm of water to the bottom of two pots that fit the bowls of chocolate snug on top. The base of the bowls should not touch the water.
- Heat the pots of water over lower heat until they reach a mild simmer.
- Add the bowls and gently melt the tiakarete (chocolate), stirring occasionally. Once they are melted, remove from the heat.
Line the Base of the Tin with Dark Chocolate:
- Add a ¼ cup of the melted tiakarete parauri (dark chocolate, from the small bowl) in to the base of the prepared tin. Pania (spread it out) until it covers the entire base.
- Leave the rest of the tiakarete parauri (dark chocolate) aside for the top of the slice.
Make the first Layer of Marshmallow:
- Add half of the chopped māngohe (marshmallow) on top, making sure there is a 1 cm gap in between each one so that the other ingredients can slip in next to it.
Combine the Chopped Ingredients and Milk Chocolate:
- Add all of the pihitāhio (pistachios), rōpere (strawberries) and buckwheat puffs in to the large ranunga tiakarete miraka (milk chocolate mixture).
- Whakawhenumia te katoa (mix it all together).
Add the Milk Chocolate Mixture:
- Pour half of this mixture over the māngohe (marshmallows).
- Now use a spatula to press the tiakarete (chocolate) down firmly to fill the spaces, shake the tray a bit too.
Add some Freeze-dried Plums:
- Sprinkle over ¼ C of the paramu tauraki-tio (freeze-dried plums).
Add the Second layer of Marshmallow:
- Place the rest of the māngohe (marshmallows) on top, making sure there is a 1 cm gap in between each one so that the other ingredients can slip in next to it.
Pour over the Milk Chocolate Mixture:
- Add the rest of the ranunga tiakarete miraka (milk chocolate mixture) and press it down firmly again with a spatula, shake the tray and ensure all the chocolate has settled in between the māngohe (marshmallow).
Add the Dark Chocolate Topping:
- Pour over the reserved tiakarete parauri (dark chocolate) and smooth it out.
Add the remaining Freeze-dried Plums:
- Sprinkle over a ¼ cup of paramu tauraki-tio (freeze-dried plums).
- Add the ngākau māngohe (marshmallow hearts) and rikoriko hiriwa (silver glitter).
Refrigerate the Homemade Rocky Road Recipe:
- Whakamātaohia (refrigerate) for 1 ½ hours - 2 hours.
Serve the Slice:
- Once it is set, cut it in to small pieces. I like to get around 40 pieces out of this slice but that is completely up to you!
Store the Homemade Rocky Road Recipe:
- This will keep in a sealed container in the fridge for a week and makes the perfect gift for friends and whānau (family).
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