• 2 x 180g pkt dark chocolate, finely chopped

• 9 Arnott’s Choc Ripple biscuits, coarsely chopped

• 80g (1/3 cup) Spearmint Leaves lollies, coarsely chopped

• 2 tbsp white mini marshmallows

• white chocolate layer

• 2 x 180g pkts white chocolate, finely chopped

• 118g block Nestle Aero peppermint chocolate, coarsely chopped

• 25g (1/3 cup) shredded coconut

• 2 tbsp green mini marshmallows

• milk chocolate layer

• 2 x 180g pkts milk chocolate, finely chopped

• 100g (1/2 cup) Darrel Lea Minty Crunchy Chocolate Balls Mint Chocolate, coarsely chopped

• 25 g (1/3 cup) shredded coconut

• 2 tbsp white mini marshmallows

• Select all ingredients

• Step 1

Grease an 18 x 28cm slice pan. Line base and sides with baking paper, allowing the paper to overhang two long sides.

• Step 2

Place dark chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Pour into the prepared pan. Use a spatula to spread evenly over the base. Sprinkle with the chopped biscuit, spearmint leaves and mini white marshmallows. Place in the fridge for 10 minutes or until the chocolate has set.

• Step 3

To make the white chocolate layer, place white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour white chocolate over the dark chocolate layer, tilting pan to evenly cover the surface. Scatter over the Aero chocolate, coconut and green marshmallows. Place in the fridge for 10 minutes or until chocolate has set.

• Step 4

To make the milk chocolate layer, place milk chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour milk chocolate over white chocolate layer, tilting pan to evenly cover the surface. Sprinkle with the chocolate balls, coconut and white marshmallows. Place in the fridge for 30 minutes or until set.

• Step 3

To make the white chocolate layer, place white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour white chocolate over the dark chocolate layer, tilting pan to evenly cover the surface. Scatter over the Aero chocolate, coconut and green marshmallows. Place in the fridge for 10 minutes or until chocolate has set.

• Step 4

To make the milk chocolate layer, place milk chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour milk chocolate over white chocolate layer, tilting pan to evenly cover the surface. Sprinkle with the chocolate balls, coconut and white marshmallows. Place in the fridge for 30 minutes or until set.

RECIPE NOTES

You’ll need to buy a packet of multi coloured mini marshmallows and pick out the white and green ones. Alternatively, just use white mini marshmallows. To break up the chocolate balls, place in a sealable plastic bag and pound with a rolling pin.

This slice keeps for up to 1 week in an airtight container.

 

[Iggydi]

I made this for my brother's birthday. I had a hard time finding spearmint leaves here in Queensland but eventually found them. This Rocky road was nice, rich, big, yum and a lot of steps but worth it when you see the end result.

 

[Babybird]

I made this for my brother's birthday. I had a hard time finding spearmint leaves here in Queensland but eventually found them. This Rocky road was nice, rich, big, yum and a lot of steps but worth it when you see the end result.

Peppermint essence or just mint leaves as an ulcerative glad you loved it, it is worth the effect so many flavours add to this wonderful recipe especially at Christmas