Rocky Road Truffles


Rocky Road Truffles

What you’ll need…

200g chocolate cream biscuits, made into crumbs

½ cup mini marshmallows, chopped or halved

¹⁄³ cup SUNBEAM Australian Raisins, chopped

¹⁄³ cup SUNBEAM Australian Currants

¼ cup desiccated coconut

¼ cup crushed peanuts

225g milk chocolate melts

½ cup peanut butter

For decoration
Extra white, milk or dark chocolate
Extra white mini marshmallows cut into 3 for decoration
Edible sprinkles for decorations (silver balls, seasonal Christmas decorations)


  1. Combine in a bowl the crumbs, marshmallows, raisins and currants, coconut and peanuts, mix well.
  2. Combine the chocolate with the peanut butter in a microwave proof bowl. Microwave on 100% power in 10 second bursts until the chocolate has melted and the mixture is smooth. Allow mix to cool slightly in the microwave before removing to ensure it is safe to remove. Cool for a further 1-2 minutes before pouring into the biscuit mixture. Stir well and chill the mix until firm enough to roll.
  3. Roll 2-3 teaspoonful of the mixture into balls and place onto a lined tray to make 40. Refrigerate until firm.
  4. Melt extra chocolate and drizzle each truffle with the chocolate, then decorate with pieces of marshmallow or sprinkles. Store in an airtight container and refrigerate until required.
    Note: The chocolate will set quickly on the chilled balls so decorate one at a time.