A delightful twist on the classic Rocky Road, these squares combine rich chocolate with a tropical coconut touch.
Line a square baking tin with baking paper to prepare for the mixture.
Ensure the baking paper extends over the edges for easy removal later.
Melt the dark chocolate and coconut oil in a heatproof bowl over simmering water, stirring until smooth.
Stir continuously to prevent the chocolate from burning.
In a large mixing bowl, combine the mini marshmallows, roasted peanuts, and shredded coconut.
Reserve a small amount of shredded coconut for topping.
Pour the melted chocolate mixture over the dry ingredients and mix until evenly coated.
Work quickly to ensure the chocolate coats all ingredients before it starts to set.
Spread the mixture evenly into the prepared baking tin and sprinkle the reserved coconut on top.
Press down gently to ensure an even surface.
Refrigerate the tin for at least 2 hours until the mixture is firm.
Cover the tin with plastic wrap to prevent the mixture from absorbing fridge odors.
Cut the chilled mixture into squares and serve.
Use a sharp knife for clean cuts and wipe the blade between slices.
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