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!

Triple Toasted Coconut Rocky Road

Do you ever get baking epiphanies? I do...and they occur at the most random times in the most random places.  Five weeks ago, I was in the queue at Tesco waiting to pay for my groceries when an epiphany struck...a coconut rocky road epiphany! I turned to Byron and exclaimed excitedly 'I'm thinking up the most amazing baked treat' to which he replied 'just don't', and then the conversation halted! In the car on the way home I asked him if he wanted to hear what the amazing baked treat was, to which he replied no! He told me I need to calm down with all the baking due to our waistlines and our Vancouver fund...

Fast forward five weeks and Byron is declaring this the best rocky road I've ever made! and my snickers one takes some beating...so I'm feeling triumphant on this one!

but when you're making something consisting of purely the ingredients above how can it not be?! I started with Lindt Coconut Intense chocolate - it's a dark chocolate with toasted caramelised coconut inside.  I'm happy to use dark chocolate in baked goods but I'm not a fan of the taste of it by itself so I paired it with some Milka so it wasn't too dark and it worked beautifully.  A thick rich chocolate with strands of coconut throughout.  Throw in some toasted coconut marshmallows which my sister kindly gifted to me, and some coconut M&M's which my other sister gifted to me! and some crushed Nice biscuits (because they're coconut flavoured don't you know!) and then finish off with a sprinkled of toasted shredded coconut. 

If you think there it too much coconut going on, think again! 

You need to make this for all your coconut loving friends, you even need to make it for your coconut hating friends because I guarantee no one could turn down this level of deliciousness!

Usually I try to space out my coconut desserts on here because I know some followers aren't fans of it, but I moved this post straight to the front of the blogging queue because it's too amazing not to share!

Triple Toasted Coconut Rocky Road:

Makes 12

From Cupcake Crazy Gem

400g Milka chocolate

100g Lindt Coconut Intense chocolate

2 tsp vegetable oil

130g toasted coconut marshmallows (I used Plush gourmet ones)

75g Nice biscuits

70g coconut M&M's

10g desiccated coconut

For decoration:

15g toasted shredded coconut

20g toasted coconut marshmallows

15g coconut M&M's

Line a baking pan with parchment paper.

Melt both chocolates together in a glass bowl set above a pan of boiling water, and add vegetable oil.

Once it is completely melted, take off heat and set aside to cool for 10 minutes.

Chop marshmallows in half, and break the biscuits into 6 small pieces.  Stir the marshmallows, biscuits, M&M's and desiccated coconut into the bowl of chocolate and mix together.

Transfer into the pre prepared baking pan.

 Put shredded coconut on a baking tray and place under the grill for 2-3 minutes until lightly toasted. 

Press the marshmallows and M&M's into the surface of the rocky road and sprinkle the toasted shredded coconut liberally.

Refrigerate for at least 1 hour.

Chop into bars and serve.

I have submitted these for the Alphabakes challenge, hosted by The More Than Occasional Baker (who is hosting this month) and Caroline Makes because the theme this month is T.

I'm also linking them up to the zero baking required challenge by Maison Cupcake, if you're not feeling like turning your oven on in this mini heatwave either then no bake desserts are the way forward!