Rocky Road Recipe - Pembroke Patisserie

Rewarding Rocky Road

Now we might be the meanest parents on the planet because we have been rationing the excess of Easter chocolates available to our kids since well, Easter.

So I am sick of looking at those smug foil wrapped bunnies and chickens and eggs in my pantry and since its school holidays why not melt those bad boys down and turn them into something even more delicious that you can use to bribe your kids with for the rest of the holidays! – Alternatively you can put some of your reinvented chocolatey delight back in the cupboard to administer to yourself at supper time as a reward for getting through the school holiday day!

I digress, here’s a simple rocky road recipe which you can make all together, using stuff just lying around in the cupboard, just for fun.


Rocky Road Recipe - Pembroke Patisserie

Rocky Road


  • 600g chocolate
  • 50g marshmallow Easter eggs – or marshmallows
  • 50g toasted desiccated coconut
  • 50g toasted sliced almonds
  • 150g crushed biscuits – we used excess macaron shells which are brightly coloured, but you probably won’t have them just hanging around at your house, so any type of dry sweet biscuit will be fine to give it some crunch. Try pink wafers, wine biscuits, Oreos, gingerbread biscuits for example.
  • 50g Turkish delight- if you don’t have or like Turkish delight, no worries. Try wine gums, snakes, jubes, gummy bears for example.
  • Optional but delicious: Smarties for extra colour, sprinkles of Popping Candy for extra pizazz


Line the base and sides of an 18cm square or rectangle cake tin with non- stick baking paper, extending 5cm over the sides. Put the chocolate into a large bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water and stir until melted. Remove the bowl from the pot and continue to stir the chocolate until all the lumps melt.

Put all the remaining ingredients into the bowl and quickly stir through the chocolate until everything is coated in chocolate. Scrape the mixture into the prepared tin and tap the tin gently to allow the chocolate to settle. Sprinkle the top with the popping candy (if you have it). Then fight over who licks the bowl!

Set aside in a cool, dry place to set for 2-3 hours. Once set, remove from the tin by lifting by the overhanging greaseproof paper and place on a chopping board. Using a sharp knife cut the chocolate block in to 5cm squares.

Makes 32 pieces


Rocky Road Recipe - Pembroke Patisserie


Bon appétit!