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Chocolate swirl rocky road
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Perfect for kids' celebrations, like birthdays or school events.
Ingredients:
  • 100g shredded coconut
  • 100g almond
  • 400g dark chocolate, chopped
  • 18.40 gm vegetable oil
  • 400g white chocolate, chopped
  • 150g white marshmallows, quartered using scissors
Instructions:
  • Preheat the oven to 180°C. Spread coconut and almonds on separate baking trays and toast coconut for 1-2 minutes, stirring once, and nuts for 3-4 minutes until lightly toasted.
  • Grease a 20cm x 30cm lamington pan, then line the base and 2 long sides with baking paper, ensuring a 2cm overhang on the edges.
  • Melt the dark chocolate in a heatproof bowl set over a pot of simmering water until smooth (ensure the bowl doesn't touch the water). Mix in 2 teaspoons of oil, then let it cool for 10 minutes.
  • While the white chocolate is melting in a bowl over simmering water until smooth (making sure the bowl doesn't touch the water), mix in the remaining 2 teaspoons of oil, and let it cool for 5 minutes before proceeding.
  • After allowing them to cool, gently fold the marshmallows into the dark chocolate and the almonds and coconut into the white chocolate.
  • Spoon the chocolate mixtures alternately into the pan, then swirl a skewer through them to create a marbled pattern. Tap the pan on the counter to settle, then chill for 1 hour or until set.
  • Cut the block in half lengthwise to form 2 long strips, then cut crosswise into 2cm-wide pieces to make 28 bars or smaller pieces.

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