This chunky, berry-studded rocky road makes the perfect picnic fare. Chock-full of white chocolate, mini marshmallows and macadamia nuts and then sprinkled with freeze-dried strawberries and fresh berries, this is a decadent dessert recipe or vibrant afternoon tea treat. For a gluten-free version, simply swap in gluten-free biscuits.
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- Line a 20cm (8in) square loose-bottomed tin with nonstick baking paper. Set a large heatproof bowl over a pan of just simmering water. Add the chocolate, turn on the heat, and stir occasionally until melted and smooth.
- Tip the biscuits, nuts, most of the marshmallows and half the freeze-dried strawberries into the melted chocolate, stirring well to coat. Tip the mix into the tin, spreading out to fill. Toss over the remaining marshmallows and freeze-dried strawberries. Gently level with the back of a wooden spoon.
- Lightly score 16 squares on the surface with a knife. Alternate pressing a halved cherry and a halved strawberry, cut-side up, into each square. Put in the fridge and chill for at least 3 hrs, or overnight.
- Once set, remove from the tin and slice into 16 squares. Keep chilled in an airtight container for 1-2 days.