Tropical Rocky Road Recipe: A Kid-Friendly Treat in Bali

Step 1: Prepare the Add-ins

Chop the dried mango and candied pineapple into small, bite-sized pieces using a sharp knife.

Toast the coconut flakes in a dry pan over medium heat, stirring constantly until golden brown and fragrant. Let them cool.

Crush the biscuits into small chunks using a rolling pin or by placing them in a sealed plastic bag and lightly pounding.

Step 2: Melt the Chocolate

Place the dark chocolate, white chocolate, and butter in a heatproof bowl.

Melt gently over a pot of simmering water (double boiler method) or in the microwave in 20-second increments, stirring frequently to ensure smooth melting.

Add the palm sugar to the melted chocolate mixture and stir until fully dissolved, enhancing the sweetness with a local Bali touch.

Step 3: Combine the Ingredients

In a large mixing bowl, combine the marshmallows, toasted coconut flakes, candied pineapple, dried mango, crushed biscuits, and chopped cashews.

Pour the melted chocolate mixture over the add-ins and fold gently using a spatula, ensuring all ingredients are evenly coated.

Step 4: Assemble and Chill

Line a square baking tin (8×8 inches) with parchment paper, letting some overhang for easy removal.

Pour the chocolate mixture into the tin and spread it evenly using the back of a spoon or spatula.

Press down gently to compact the mixture, ensuring there are no gaps.

Place the tin in the refrigerator for at least 2 hours, or until the mixture is firm and fully set.

Step 5: Slice and Serve

Remove the set rocky road from the tin by lifting the parchment paper edges.

Use a sharp knife to cut the rocky road into kid-friendly portions or fun shapes, such as squares or triangles.

Garnish with a drizzle of melted white chocolate and a sprinkle of toasted coconut for added visual appeal and texture.