Christmas Rocky Road
Prep time: 
Cook time: 
Total time: 
  • 400g (14oz) white chocolate
  • 20g (1 tablespoon) coconut oil
  • 125g (4.5oz) peppermint candy canes
  • 200g (7oz) spearmint leaf lollies
  • 190g (7oz) raspberry lollies
  1. Line the base and sides of a 20cm square cake pan with baking paper.
  2. Chop the spearmint leaves and raspberry lollies in half. Break or chop the candy canes into approximately 1cm long pieces. I recommend doing this with the wrappers still on (others you’ll end up with candy cane pieces flying around the room and/or very sticky fingers!).
  3. Mix the chopped lollies together in a small bowl.
  4. Add the white chocolate and coconut oil to a heat-proof bowl. Add 1-2 inches of water to a saucepan and bring to the boil. Place the bowl of white chocolate and coconut oil over the saucepan, being careful that the bottom of the bowl doesn’t touch the water.
  5. Stir the chocolate/coconut oil mixture with a metal spoon until it is melted and smooth.
  6. Add the spearmint leaves, raspberry lollies and candy canes to the chocolate mixture and stir to combine.
  7. Pour the mixture into the prepared pan, smoothing it out evenly with a spoon or spatula. Place in the fridge for 2 hours or until completely set.
  8. Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly). You may need some force to cut through the lollies!
Recipe by Cook Clean Craft at