The original recipe with a fabulous photograph to accompany the recipe can be found in my first book ‘A High Country Life’.
Lottie Hedley has done such a fabulous shot of this decadent slice.
In the book I write “It has become a bit of a tradition to make this no bake slice for the Autumn Muster. Although this year when the musterers came back in, they did seem concerned that the supply dwindled significantly each day while they were out mustering. Mai the cook, did mumble something about large rodents while looking quite flustered – and then later requested the recipe“
What ingredients will I need?
Almonds (or nuts of your choice)
What if I don’t have wine biscuits (I don’t live in New Zealand)?
Any vanilla biscuits will do the trick.
Tips and Tricks
- This recipe can be easily halved. Just don’t forget about the half can of condensed milk in the back of the fridge.
- 500 grams is equivalent to two packets of wine biscuits
- If you don’t have any wine biscuits – you could use any plain vanilla biscuit.
- Quite often if I have a biscuit baking catastrophe I will blitz the biscuits and freeze the crumbs. They are perfect for reusing in a no-bake biscuit base recipe.
- I buy my biscuit crumbs from the bulk food store. This way I save on packaging and can get a large amount at once.
- If you don’t have a food processor to blitz the biscuits into crumbs. Place them inside a pillow case and smash with the wooden rolling pin (I remember this being one of my favourite jobs as a kid).
- You could use either the microwave or stove top to melt the ingredients.
- I like to use almonds. But you could use cashews or peanuts, or even walnuts if you have plenty of walnuts at your place.
- The slice is quite rich so keep your slices to a modest size.
Other recipes you may like;
Rocky Road – Just a Mum – Recipe here
Creamy Milk Christmas Rocky Road – Whittikars – Recipe here
Rocky Road Slice
- One large bowl
- 34cm x 23cm songs roll tin
- Reusable baking liners or compostable baking paper
- Dough whisk
- Small spatula
- 250 grams butter
- 1 can condensed milk ((395 gram can))
- 4 tbsp cocoa
- 500 grams vanilla biscuits ((super wines, vanilla wines etc))
- 150 grams raspberry lollies
- 1 cup raisins
- ½ cup almonds ((or your preferred nut choice))
- 500 grams dairy milk chocolate
- 180 grams marshmallows
Prepare a large sponge roll tin (approximately 34cm x 23cm) either by lining with a compostable baking paper or reusable liner.
Melt together in a large pot, the butter, condensed milk, and cocoa.
Blitz the biscuits until a fine crumb.
Take the pot off the heat once all the ingredients have melted and add the biscuits, vanilla, raisins and raspberry lollies.
Press the mixture into your lined tin and use the back of a spoon to smooth the mixture into the corners and get an even surface.
While the base is still soft, sprinkle on the marshmallows and nuts and press down into the base. Place in to the fridge to set (use a paper towel in the surface if there is an excess of butter).
Melt the chocolate in a bowl over a boiling pot of water (known as the double boiler method). Pour the chocolate over the slice making sure to sway back and forth across the entire slice as you pour the chocolate.
Use a spatula to evenly spread the chocolate without disrupting the marshmallows and nuts too much.
Place in the fridge once again to set.
Once the slice is set use a knife dunked in hot water to slice into even pieces. Store in an airtight container in a cool spot to avoid the chocolate going soft.