milk chocolate block
200 g, broken into squares
10 piece(s), chopped
shredded or desiccated coconut
80 g, or shredded coconut, toasted
chocolate coated Turkish delight
¼ cup(s), chopped
- Line base of a 18cm x 25cm deep slice tin with non-stick baking paper. Set aside.
- Place chocolate in a large bowl over a saucepan of simmering water. Melt chocolate, stirring for approximately 5 minutes, or until completely smooth.
- Add marshmallows, coconut, Turkish delight and peanuts. Stir using a large metal spoon, until all ingredients are thoroughly coated in chocolate.
- Spoon rocky road mixture into prepared tin and press down surface with a spatula. Refrigerate for approximately 1 hr, or until chocolate has set. Cut into 16 squares and serve.