Ruby chocolate rocky road

Ruby chocolate rocky road

No bake recipes make me so very happy. There’s something about the simplicity of tinkering around the kitchen, prepping a few store bought ingredients and after a few hours being rewarded with something completely delicious. This ruby chocolate rocky road gives you all of this and more, just because it makes such a great change to mix up the chocolate here.

The ruby chocolate, which is a little sweet and sour and has a subtle berry flavour, goes so well with the cranberries and freeze dried raspberries. The other goodies bring the all important crunch and gorgeous sweetness. The first time I made it, I was a little nervous it might be a bit sweet, but everything goes together so well and the raspberries really are a secret weapon. They make everything so vibrant and yummy. 

This is so special for a no fuss, indulgent valentine’s treat. It’s just so pretty with all the pink and whites. It certainly looks feminine, but I tell you everyone will love this. It just tastes so so good. 

Ruby chocolate rocky road 


450g ruby chocolate (I use Callebaut)

130ml vegetable oil 

125 shortbread biscuits

75g meringues 

100g mini marshmallows (I used a mixed pack of pink and white)

25g freeze dried raspberries

60g dried cranberries

75g macadamia nuts 

Makes 16 square bars 


Line a 9 inch (23cm square baking tin) with baking paper and leave to one side. 

Using a rolling pin gently crush the meringue nests and shortbread biscuits into small pieces. Some will turn to a sandy rubble kinda consistency and others you want to be in large chunks for a tasty contrast. 

Chop the dried cranberries and nuts. 

Leave a small handful of each ingredient aside to drizzle onto the top of the rocky road later. 

Add all of the remaining ingredients (apart from the chocolate and oil) into a large mixing bowl and stir very gently and briefly to combine. 

Melt 250g ruby chocolate with the oil in the microwave in a heatproof bowl. Check the mixture every 30 seconds or so and give it a stir to help it melt evenly. 

Let’s put this together

When it has melted combine the chocolate mixture with the ingredients and stir to combine. Then add everything into the lined tin. 

Once you’ve done this, melt the remaining ruby chocolate in the microwave. 

When it’s completely melted, pour over the top of the rocky road mixture to form a light chocolate layer on top and spread it all across. This will help everything set nicely together. 

All that’s left to do is drizzle on the remaining ingredients to the top and press down slightly. 

Pop the rocky road into the fridge to set for at least 2 hours, preferably overnight. 

Cut into squares and serve. It’ll keep nicely in the fridge for about a week.

Want other valentine’s inspirations? Try our Ruby chocolate valentines truffles, Ruby rose hot chocolate, Double Chocolate Baked Doughnuts or our Salted caramel chocolate truffles – all so delicious

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