Forget the peppermint bark these holidays! No just kidding – use it make my Peppermint Bark Chocolate Cupcakes. But seriously, this Peppermint Crunch Rocky Road is everything! Dark chocolate loaded with mini marshmallows, mint chocolates, chocolate mint cookies and crushed peppermint canes.
It’s the ultimate holiday-themed rocky road, perfect for those last-minute gifts. It’s completely no bake, only needs seven ingredients and is super easy! Go on, I know you want to!
You know I have a slight obsession with all things rocky road. I have no idea where it started but I cannot get enough. I’ve made Rocky Road Ice Cream, Nutella Rocky Road, Oreo Cookies and Cream Rocky Road, Rocky Road Cupcakes and the list goes on.
But THIS Peppermint Crunch Rocky Road was a total spur of the moment creation. I was in the supermarket, pondering the wonder of rocky road (that’s normal, right?) when I spied mint chocolates and boom, the idea was born. After plenty of taste testing my initial suspicious were confirmed. Mint + chocolate + marshmallows = winning!
I wanted to go all out with the mint factor so this Peppermint Rocky Road has four pieces of the minty puzzle. There’s mint chocolates, you can use chopped after dinner mints or Andes mint baking chips if you live in the USA, then there’s chocolate mint cookies (I used Mint Slices, Americans could use Thin Mints), crushed peppermint candy canes and a splash of peppermint extract. Needless to say, all chocolate mint lovers in your life will be all over this one.
I cannot BELIEVE it’s a week and one day until Christmas! I still haven’t finished my Christmas shopping – eeek. We have a Christmas lunch at work today with secret santa presents – it’ll be my first Christmas present of the season!
Here’s hoping I don’t get an embarrassing gift, I always just hope it’s something edible. Give me a box of chocolate and I am one happy camper. I hope you are enjoying the holiday season friends! Remember calories don’t count this month! 😉
Peppermint Crunch Rocky Road Bark
Dark chocolate loaded with mini marshmallows, mint chocolates, choc mint cookies and peppermint canes.
- 180 grams (1 cup) mint chocolates*
- 120 grams (1 and 1/2 cup) chocolate mint biscuits
- 2 regular mint candy canes
- 300 grams (2 cups) good quality dark chocolate
- 100 grams (2/3 cup) good quality milk chocolate
- 1 teaspoon peppermint extract
- 45 grams (3/4 cup) mini marshmallows
- Prepare a baking tray by lining with baking or parchment paper. Roughly chop your mint chocolates and your chocolate mint biscuits. Crush your candy canes using a mortar and pestle or if you don’t have one, a sandwich bag and a rolling pin.
- Add the milk and dark chocolate pieces to a heatproof bowl. Put a medium saucepan on a medium-low heat with about 2 inches of water in the bottom. Pop the bowl with the chocolate on top, ensuring the bottom of the bowl will not touch the water below. Let the steam slowly melt the chocolate, stirring occasionally. Once the chocolate is almost melted, its ok if there are still a few lumps there, remove from the heat gently stir until smooth. Stir through the peppermint extract.
- Working quickly, add MOST of your chocolate mint biscuits and the mint chocolate pieces (leaving a few behind to decorate the top) and all the marshmallows. Once everything is completely coated, pour the mixture out onto your prepared baking tray and smooth it out using a spatula until it forms one lumpy layer. Sprinkle over your leftover mint chocolate and chocolate mint biscuits and sprinkle over the crushed candy canes.
- Pop into the fridge to set for at least 1-2 hours or until firm. Then break the bark up into mismatched pieces, using a knife. Store in the refrigerated until ready to eat or serve.
*You can use any mint chocolates you prefer, I used Cadbury after dinner mints.