This is a very yummy slice! I don’t think calling this a ‘Rocky Road’ slice is quite right. I think it was given this name because it has some of the elements of a rocky road – the nuts, dried fruits and marshmallows. I do love the combination of these flavours in a creamy filling made using condensed milk. When I make this slice next time, I am going to leave the mini marshmallows out – it was fiddly and I don’t think I will miss it.
125g unsalted butter, softened
1/3 cup (75g) caster sugar
1 cup (150g) plain flour
395g can sweetened condensed milk
1 cup (65g) moist flake or shredded coconut
1/2 cup (70g) dried cranberries and 1/2 cup (100g) finely diced dried apricots
1/2 cup (80g) natural pistachios, chopped
1/2 cup (100g or 1/2 packet) milk or white chocolate chips
1/2 cup (50g) mini baking marshmallows
150g milk cooking chocolate, melted
Preheat the oven to 180ºC. Grease and line a 21cm square cake tin with baking paper.
For the base: beat the butter and sugar together in a mixing bowl until light and creamy. Stir in the flour, and then mix until a soft dough forms. Press the dough into the prepared cake tin. You may need to flour your fingers to prevent the dough from sticking. Bake for 10 to 12 minutes, or until pale golden brown.
For the filling: mix the condensed milk, coconut, fruits, pistachios and chocolate chips in a mixing bowl. Gently spread this mixture over the base. Bake for 15 minutes.
Remove the slice from the oven. Gently push in the marshmallow bakes, bake for a further 10 minutes, or until firm and pale golden.
Note: If you are leaving the marshmallows out, do continue baking the slice, giving a total time of 25 minutes.
Remove and allow the slice to cool completely in the tin. Do spread the melted chocolate on top, spreading it as evenly as you can. Allow the slice to cool completely and the chocolate to set before removing it from the tin to cut into small squares or fingers.