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Coconut Peanut Rocky Road

Guest recipe by Izy Hossack.

Izy Hossack Coconut Peanut Rocky Road Recipe_Tropical Sun

Serves: A party | Ready in: 15 minutes + 2 hours rest | Difficulty: Easy | Suitability: Vegetarian 

An unashamed indulgence, this Coconut Peanut Rocky Road should really be shared between 24 people at a party, but we'll be honest... once you make it, it's going to be hard for you to restrict yourself to one piece, so if you're on a diet, quickly look away now! 


Road Road Mixture:

300g dark chocolate

100g unsalted butter

2 tbsp agave syrup

150g digestive biscuits

100g Tropical Sun Coconut Peanuts

100g mini marshmallows

50g chocolate caramels (such as Rolos)


Tropical Sun Coconut Peanuts



Wafer biscuits


  1. Line a 27 x 20 cm (or 20 cm square) baking tin with baking paper. Set aside.
  2. Break the chocolate into chunks and add to a medium pot along with the butter and agave syrup. Melt over a low heat, stirring constantly, until completely smooth. Remove from the heat and allow to cool until it can be added to marshmallows without melting them. 
  3. Roughly break the biscuits into bite-sized chunks and add to a large bowl along with the coconut peanuts and marshmallows. Pour over the cooled chocolate-butter mixture and stir together until well coated. Add the chocolate caramels and stir through briefly, being careful so as not to break the caramels.
  4. Tip the contents of the bowl into the baking tin you prepared earlier. Spread the mixture out with a spatula so that it’s as even as possible. Quickly sprinkle the top of the mixture with a few handfuls of topping ingredients, pressing them down to make sure they adhere to the surface.
  5. Chill for at least 2 hours to make sure the chocolate sets before cutting into 24-30 cubes. 
  6. Serve - and enjoy! 

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