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Rocky road cups recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Whip up these irresistible Rocky Road Cups, combining chocolate, marshmallows, and nuts for a perfect sweet treat. Easy to make with a light and fluffy texture from whipped Coles cream cheese and a no-fuss biscuit base. Top with fresh raspberries for a balanced sweetness and sourness.
Ingredients:
  • 12 pkt Double Choc Cookies
  • 150g dark chocolate, melted, cooled
  • 250g pkt Cream Cheese
  • 24.00 gm icing sugar mixture
  • 125g punnet fresh raspberries
  • 30g (1/2 cup) Rainbow Mallows
  • 40.00 ml chopped pistachio
Instructions:
  • Preheat oven to 180C/160C fan forced. Arrange biscuits on top of twelve round-bottomed patty pans and bake for 3 minutes, or until biscuits soften.
  • Press the center of each biscuit with the back of a spoon to create an indent. Allow them to cool in the pans until firm, then use a spoon to gently loosen the bases and release them. If the biscuits are still warm, wait a few more seconds before releasing. Keep the cups in the pan for filling.
  • While you're waiting, melt 100g of chocolate in a small microwave-safe bowl by microwaving on MEDIUM, stirring every 30 seconds until smooth. Let it cool for 5 minutes before using.
  • In a bowl, use electric beaters to combine the cream cheese and sugar until smooth and creamy. Add two-thirds of the cooled melted chocolate and beat until well combined. Spoon the mixture into the biscuit cups.
  • Melt the rest of the chocolate in a small microwave-safe bowl by microwaving on MEDIUM, stirring every 30 seconds until smooth. Top the cups with raspberries, marshmallows, and pistachios. Finish by drizzling with the melted chocolate. Serve right away.

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