This rocky road is seriously something special.
Mixing the melted chocolate with the Nutella creates a texture to the rocky road that’s almost like a truffle of the Guylian variety. The richness of this is offset by the chewy marshmallow (best served straight from the fridge) and crunchy salted nuts. The sprinkles on top aren’t essential, but they’re so cute I might as well deem them totally necessary. It hasn’t taken me long to answer how easy it is to use up nearly 800g of Nutella in the space of a week: the jars in the pantry are proof.
Oftentimes, purchasing the components to make what is essentially many delicious things (marshmallows, nuts, etc) cemented together with chocolate can wind up being a little expensive. When Cadbury is on special for 2 for $5 family size blocks, however, this magical treat can be whipped up for under $20. It’s ridiculously easy to make and even easier to eat. It’s the perfect gift to whip up in 10 minutes – and ready to slice in an hour or two, however it’s actually so delicious I have a hard time not devouring the entire batch myself…
Nutella rocky road
- 200g 70% dark chocolate
- 200g milk chocolate (I used Cadbury’s Dairy Milk with hazelnuts)
- 300g Nutella
- 2 cups miniature marshmallows
- 100g chopped roasted salted almonds (or whatever nuts you like)
- Line a deep dish baking tray with parchment paper.
- Break the chocolate into pieces and heat in a large microwave safe bowl for 30 second intervals on high power, stirring after each. When the chocolate is nearly completely melted, stir in the Nutella until completely combined.
- Gently mix in the miniature marshmallows and most of the chopped almonds, reserving a few for topping.
- Pour the mixture into the baking tray, spreading out into an even layer. Sprinkle the remaining almonds on top, along with any sprinkles you happen to have on hand.
- Chill in the fridge to set for 1-2 hours before cutting into rough-shaped pieces with a sharp knife. Store in an air-tight container in the fridge.