This Christmas Rocky Road recipe incorporates some of my favourite treats – Pana Organic and Funday Natural Sweets. It’s not just indulgent—it’s made with thoughtfully sourced, high-quality ingredients that elevate your holiday gifting or dessert spread.
The rich combination of milk and dark chocolate creates a perfectly balanced base, while Pana Organic’s chocolate-coated marshmallows add a luxurious, creamy texture. Funday’s gummy frogs contribute a playful chew and fruity sweetness, and the addition of pistachio nuts lends a nutty crunch with festive green color. Together, these elements make a treat that’s both decadent and wholesome.
Why Choose Pana Organic and Funday Natural Sweets?
Pana Organic is 100% plant based, certified organic and endorsed by Coeliac Australia. Their products are delicious, vegan, organic food that are full of nourishing goodness for both you and the earth. Pana Organic prioritizes sustainability by using recyclable packaging, sourcing ingredients ethically, and maintaining a carbon-neutral production process. They also engage in community education to promote the benefits of organic and raw foods.
Similarly, Funday natural treats creates lollies that are free from added sugars, sugar alcohols, and GMOs, while also being gluten-free and rich in gut-friendly prebiotic fibers. They have up to 91% less sugar than traditional candies and boast a 5-star health rating.
This recipe is easy to prepare, visually stunning, and a perfect way to showcase premium Australian brands like Pana Organic and Funday Natural Sweets. Whether you’re gifting it to loved ones or sharing it at a festive gathering, this Rocky Road is sure to be a crowd-pleaser!
Christmas Rocky Road
8
servings10
minutesIngredients
200g Dark chocolate
200g Milk Chocolate
100g Pana Organic chocolate-coated marshmallows, cut in half
50g Funday gummy frogs, cut in half
80g Pistachio nuts, left whole
Directions
- In a heatproof bowl, combine the dark and milk chocolate.
Melt gently using a double boiler or microwave in 20-second intervals, stirring until smooth. - Once melted, add to the chocolate – marshmallows, frogs and pistachio nuts. Mix well until all combined.
- Line a square or rectangular baking dish with parchment paper.
Pour the mixture into the tray, spreading it out evenly and pressing gently to remove air pockets. - Refrigerate for 2–3 hours or until completely set.
Once firm, cut into squares or bars.
