Rocky Road Slice

Use the best quality chocolate for the most decadent result.

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Tips Photo credit: Edmonds Best of Baking
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Prep Time: 60 mins Servings: Makes 24
  • BASE:

    1 cup Edmonds standard flour

    ½ tsp Edmonds baking powder

    3 Tbsp cocoa

    ¾ cup caster sugar

    ¾ cup finely desiccated coconut

    125g butter, melted

    1 egg, beaten

    TOPPING:

    250g dark chocolate, chopped

    2 Tbsp Kremelta

    25 marshmallows

    ½ cup finely desiccated coconut, toasted

    ½ pistachio nuts or walnuts, chopped

  • 1. Preheat the oven to 180°C. Grease a 27x18cm slice tin and line with baking paper.

  • 2. Sift flour, baking powder and cocoa into a bowl. Stir in caster sugar and coconut. Add butter and egg, mixing well. Spread over the base of the prepared tin.

  • 3. Bake for 20-25 minutes. Cool for 15 minutes and then spread with topping.

  • 4. While the cake is cooling make the topping by placing chocolate and Kremelta in a heatproof bowl. Sit over a saucepan of simmering water. Stir continuously until smooth. Set aside for 5 minutes to cool slightly.

  • 5. Add marshmallows, coconut and nuts to the melted chocolate. Mix well. Spread over the warm base. Allow topping to set before cutting into pieces.

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