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Peanut butter rocky road cups

  • 2:20 Prep
  • 0:02 Cook
  • Makes 12


  • 150g milk chocolate, chopped
  • 100g white chocolate, chopped
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons desiccated coconut
  • 1/4 cup raspberry lollies, finely chopped
  • 1 cup mini marshmallows


  • 1
    Very lightly grease 12 x 6.7cm (top) fluted loose-based mini tartlet pans (see note). Place on a tray.
  • 2
    Place milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until smooth. Set aside.
  • 3
    Place white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 40 seconds or until smooth. Stir in peanut butter until well combined. Set aside.
  • 4
    Stir 1 1/2 tablespoons coconut into milk chocolate. Divide coconut mixture evenly among prepared pans. Top with peanut butter mixture. Using a fork, carefully swirl mixtures in a circle, to marble. Top with raspberries and marshmallows. Push into chocolate to secure. Sprinkle with remaining coconut.
  • 5
    Chill in the fridge for 2 hours or until set. Lift chocolate cups from pans and use a butter knife to remove from bases. Serve.

Source: taste.com.au


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