Caramilk chocolate paired with chewy raspberry lollies and Tim Tam biscuits – could there be a sweeter trio of deliciousness? Combine all of that and more in this gorgeous Caramilk rocky road recipe, HOLY YUM!
Caramilk rocky road, it’s all about the texture!
Chunky rocky road is great, but let’s aim for smaller cuts where you get a little bit of everything in every bite. #getinmybelly
I’ve used macadamias because I love that silky crunch of macadamias but you can just as easily swap them out for peanuts, they’d also be delicious! I’ve added white Tim Tam biscuits to the mix instead of traditional Scotch Fingers but I also think Biscoff biscuits would be a tasty hit too. Side note: please report back to me if you try it, I want to hear how good it was!)
Take these delicious things…
Caramilk rock road – in fact ANY type of rocky road – is super easy to put together, it’s literally a chop, melt and mix style recipe. Just throw the ingredients pictured below in your supermarket trolley and let’s get started.
NOTE: Fair warning, if you take a bowl of this to a BBQ this summer, guaranteed the crowd will be begging you for a recipe. It’s up to you if you share it or not, but I just want you to be warned and ready. Caramilk recipes do it every time!
How to make Caramilk rocky road
Ingredients
- 2 blocks Cadbury Caramilk chocolate
- 1 packet Allen’s Ripe Raspberries lollies
- 1 packet white Arnott’s Tim Tam biscuits
- 100g pink and white marshmallows
- 50g macadamia nuts
- 50g white chocolate Melts
Method
1. Prepare a cake tin (any shape will be fine!) by lining it with baking paper. Set it aside. Next, cut the marshmallows into quarters.
2. Cut the raspberry lollies into halves or quarters. Set aside a small handful to dot on top of your finished rocky road.
3. Next, take the packet of Tim Tams and cut each biscuit in half lengthways. Then cut into quarters.
4. Take the macadamia nuts and give them a light chop with a large knife. You want to keep them reasonably chunky – these are going to provide crunch!
5. Combine all of those ingredients in a large bowl, mixing them together.
6. Break up the Caramilk chocolate and place it in a plastic bowl. To melt it, place it in the microwave and heat it on high for 30 seconds. Stir with a silicone spatula and repeat the step again until the chocolate is melted and silky smooth.
7. Pour the melted chocolate into the bowl with the dry ingredients and mix together with a silicone spatula.
8. Spoon the mixture into the prepared tin, lightly pressing it down. Add the reserved raspberry lolly pieces to the top, pressing them into the melted chocolate so they stick.
9. Melt the white chocolate Melts and transfer the silky chocolate to a small zip-lock bag. Snip a tiny corner off the bag and drizzle the chocolate over the top of the Caramilk rocky road. Place in the fridge to set for at least an hour.
10. Once set, remove from the tin by lifting the edges of the baking paper. Place on a board and using a sharp knife, cut it into pieces. You can cut generously sized chunks or bite-sized pieces – big or small – it’s up to you!
This Caramilk rocky road should be placed in an airtight container to maintain freshness. It will keep in the fridge for a week, but who are we kidding, AS IF it’s even going to last that long. HA.
Caramilk rocky road recipe – a modern-day twist on a classic
What do you think? Are you a rocky road fan, keen to give this Caramilk version a whirl? You really can add anything you like to a rocky road recipe, we’d love to hear what your favourite add-ins are – drop them in the comments below!
