White Chocolate Rocky Road

  • 15min
  • 1-2hrs
  • 16-20


  • 750 g good quality white chocolate (like Lindt)

  • 50 g Tennis Biscuits, broken into pieces (or any coconut tea biscuits)

  • 50 g pistachio nuts, toasted and chopped

  • 80 g dried cranberries, roughly chopped

  • 35 g toasted coconut chips 

  • 60 g rosewater Turkish delight, roughly chopped


  • 20 g dried cranberries, roughly chopped

  • 60 g Turkish delight, roughly chopped

  • 50 g pistachio nuts, toasted and chopped


  1. 1

    Line a 33 cm x 23 cm x 5.5 cm baking tin with wax or baking paper, allowing the edges of the sides to overlap so that you can easily pull it out when the rocky road is set. Lightly spray the tin with baking or cooking spray.

  2. 2

    Melt the chocolate in a double boiler.  In a large bowl, thoroughly mix the biscuits, pistachio nuts, cranberries, coconut chips and Turkish delight. Mix together until well coated with the chocolate.

  3. 3

    Tip the mix into the prepared baking tray and level it. Sprinkle with the topping ingredients making sure that you push them down into the mix, so that they stick to the chocolate. This helps them set with the chocolate and not fall off once the chocolate is set.

  4. 4

    Chill in the fridge for 2 hours or until set, remove from fridge and lift the rocky road slab out using the overlapping paper for grip.

  5. 5

    Wrap the slab as is with more wax or baking paper and tie a ribbon around it with a special message.

  6. 6

    Alternatively, cut into squares or fingers and stack 3-4 pieces on top of each other, wrap with baking or wax paper and secure with a ribbon.

Siba’s tip…

You can use a smaller tin such as a 15 cm or 20 cm square tin (brownie tin) if you want your rocky to be thicker.