5 Ingredient Festive White Chocolate Rocky Road

ByDeShawn Ellis
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Why make this recipe

This 5 Ingredient Festive White Chocolate Rocky Road is perfect for adding a touch of sweetness to your celebrations. With minimal ingredients and easy steps, it’s a delightful treat that everyone will enjoy. Whether for a holiday gathering or a cozy night in, this dessert is both festive and satisfying.

How to make 5 Ingredient Festive White Chocolate Rocky Road

Ingredients:

  • 200g white chocolate
  • 100g mini marshmallows
  • 100g digestive biscuits, crushed
  • 50g unsalted butter
  • 50g dried fruit (e.g., cranberries or cherries)

Directions:

  1. Melt the white chocolate and butter in a bowl over simmering water.
  2. Once melted, remove from heat and stir in the crushed biscuits, mini marshmallows, and dried fruit.
  3. Pour the mixture into a lined square baking tin and spread evenly.
  4. Refrigerate until set, about 2 hours.
  5. Cut into squares and serve.

How to serve 5 Ingredient Festive White Chocolate Rocky Road

This dessert is best served chilled. Cut it into squares and arrange them on a festive plate. You can also add a sprinkle of extra dried fruit or some crushed nuts on top for a decorative touch. It works well as a sweet snack or dessert after a meal.

How to store 5 Ingredient Festive White Chocolate Rocky Road

Store the Rocky Road in an airtight container in the fridge. It will keep for about a week, making it a fantastic treat to prepare ahead of time for holidays or special occasions.

Tips to make 5 Ingredient Festive White Chocolate Rocky Road

  • Use high-quality white chocolate for a richer taste.
  • Feel free to mix in your favorite nuts or seeds for added texture.
  • If you want a colorful look, add some colored candy sprinkles on top before chilling.

Variation

You can make this recipe with dark or milk chocolate instead of white chocolate for a different flavor. Additionally, consider using different types of dried fruit or adding some zest of orange for a citrusy twist!

FAQs

  1. Can I use regular marshmallows instead of mini marshmallows?
    Yes, you can use regular marshmallows, but cut them into smaller pieces for better mixing.

  2. How long does it take for the Rocky Road to set?
    It usually takes about 2 hours in the refrigerator to fully set.

  3. Can I freeze the Rocky Road?
    Yes, you can freeze it! Just wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw in the fridge before serving.

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5 Ingredient Festive White Chocolate Rocky Road

  • Author: admin
  • Total Time: 135 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian
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Description

A delightful treat with minimal ingredients that adds a festive touch to any celebration.

Ingredients

Scale
  • 200g white chocolate
  • 100g mini marshmallows
  • 100g digestive biscuits, crushed
  • 50g unsalted butter
  • 50g dried fruit (e.g., cranberries or cherries)

Instructions

  1. Melt the white chocolate and butter in a bowl over simmering water.
  2. Once melted, remove from heat and stir in the crushed biscuits, mini marshmallows, and dried fruit.
  3. Pour the mixture into a lined square baking tin and spread evenly.
  4. Refrigerate until set, about 120 minutes.
  5. Cut into squares and serve.

Notes

Best served chilled. Store in an airtight container in the fridge for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Refrigerating
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 200
  • Sugar: 20g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Keywords: rocky road, dessert, festive treats, chocolate, easy recipe

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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