Bounty & Coconut Marshmallow Rocky Road

After whipping up the batch of coconut marshmallows, I knew it was only a matter of time before they were going to make their way into some rocky road! and of course because I don't like to do things by halves it had to be truly coco-rific.  I have made a toasted coconut rocky road before with coconut m&m's and coconut biscuits so this one was still as coco-nutty just with a few different coconut mix ins this time! So I added chopped up Bounty bars and Coconut Lindor truffles and a sprinkling of desiccated coconut too.

They were so delicious, I feel like I'm never going to be able to make rocky road again unless it's with homemade marshmallows! They have certainly set the standard high!

 I'm already dreaming up the future homemade marshmallow flavour combos that will be turned into more decadent rocky roads!

Coconut & Bounty Rocky Road:

Makes 12

Cupcake Crazy Gem

450g milk chocolate

1 tsp vegetable oil

1 cup rice krispies

10g desiccated coconut

200g bounty bars

75g coconut lindor truffles

125g coconut marshmallows

50g white chocolate

1/8 tsp vegetable oil

Line an 8x8" square baking pan with parchment paper.

Break milk chocolate into pieces and put in a large heatproof bowl above a pan of boiling water.  Stir in vegetable oil and mix until melted.

Remove from the heat and let cool for 10 minutes.

Chop the marshmallows into quarters, the lindor truffles in half and the bounty bars into about 10 chunks. (Reserve back a few handfuls of the mix ins to use as toppings)

Stir in the rice krispies and desiccated coconut.  Once completely cool, stir in the marshmallows, bounty and truffles.  Mix well.

Spread into the prepared pan, smoothing out on top.  Add the rest of the toppings.  

Chop the white chocolate and put it in a small microwavable bowl with the vegetable oil.  Microwave in 30 second bursts until melted.  Put into a piping bag and drizzle over the rocky road.

Refrigerate for an hour, or overnight.

Eat and enjoy!