1/2 cup macadamia nuts
1/2 cup hazelnuts
3/4 cup honeycomb (cereal)
1/2 cup white chocolate, roughly chopped
1 cup mini marshmallows
1/2 cup dry coconut
8 ounces dark chocolate, melted
1. Preheat oven 350 F. Place the macadamia nuts and hazelnuts on a baking tray and bake for about 10 minutes, until slightly brown. Be careful not to burn them.. Let cool.
2. Put the honeycomb, white chocolate, marshmallows and cooled macadamia nuts and hazelnuts into a bowl and mix them all together.
3. After melting the dark chocolate, let it cool slightly so it doesn’t melt the white chocolate when you add them together. Pour into the mixture and mix well.
4. Line a 7″ x 5″ baking pan or container with parchment paper. Pour in the rocky road mixture and even it out. Chill in the refrigerator for at least 1 hour.
*Can add powdered sugar on top if desired.
Yields: 4-6 Servings
