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White Chocolate and Raspberry Rocky Road

White Chocolate and Raspberry Rocky Road

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15 mins + 0 mins
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Serves 48


  • 200g shortbread biscuits, chopped finely
  • 3/4 cup raspberry lollies (e.g. fruit jubes), quartered
  • 60g mini marshmallows
  • 1 cup shredded coconut
  • 625g white chocolate, melted


1. Grease a 20cm x 30cm rectangular pan, line base and sides with baking paper, extending paper 5cm over the sides.

2. Combine biscuits, lollies, marshmallows and ¾ cup of the coconut in a large bowl, stir in melted chocolate.

3. Spread mixture into the pan and smooth the surface with the back of a spoon. Sprinkle with remaining coconut.

4. Refrigerate for 2 hours or until firm, before cutting.


Store in an airtight container in the fridge for up to a week.


• Energy 530Kj • Protein 2g • Total Fat 6g • Saturated Fat 4g • Carbohydrates 16g • Sugars 13g • Sodium 28mg

Dietary and nutritional info supplied by NZ Nutrition Foundation


Qty Price
Countdown Shortbread Fingers
arrow icon exclamation icon Out of stock Out of stock
Ma Baker Marshmallows Pink & White $2.90 ea
$2.90 ea
Countdown Coconut Shredded $2.60 ea
$2.60 ea
Countdown Chocolate Drops White $2.50 ea
$2.50 ea
Haribo Jelly Sweets Fruitmania Berries
arrow icon exclamation icon Out of stock Out of stock