This white chocolate rocky road is a tropical twist on the beloved classic—featuring creamy white chocolate, crushed meringues, chewy dried mango and cherries, and crunchy pistachios. It’s the perfect balance of textures and flavors, all wrapped up in a decadent, no-bake dessert.
Ingredients for this White Chocolate Rocky Road
- 600g (4 cups) good quality white chocolate, broken into pieces
- 35g (1 cup) store-bought meringues, roughly crushed
- 60g (1/2 cup) dried mango, chopped, plus extra for decorating
- 75g (1/2 cup) dried cherries, plus extra for decorating
- 70g (1/2 cup) pistachios, plus extra for decorating
- 60g (1 cup) mini marshmallows
- 35g (1/2 cup) unsweetened shredded coconut
Directions
- Line a square tin (approx. 20x20cm or 8x8in) with baking paper.
- Gently melt the white chocolate using a double boiler method. Stir until smooth and set aside to cool slightly.
- In a large bowl, mix the crushed meringues, dried mango, dried cherries, pistachios, marshmallows, and shredded coconut.
- Pour the melted chocolate over the mixture and fold everything together until fully coated.
- Spread the mixture into the tin and smooth the surface.
- Decorate with extra mango, cherries, and pistachios.
- Refrigerate for 2–3 hours until firm.
- Cut into squares and enjoy!
Nutrition (per square, approx. 16 servings)
- Calories: 210
- Fat: 12g
- Saturated Fat: 6.5g
- Carbohydrates: 23g
- Sugar: 19g
- Protein: 2g
- Fiber: 1g
Prep Time: 15 minutes
Chill Time: 2–3 hours
Total Time: ~3 hours 15 minutes
This white chocolate rocky road is ideal for festive platters, gift boxes, or a treat-yourself moment—every bite brings a mix of crunch and creaminess with a tropical vibe.
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Source: www.sweetestmenu.com
