You’ll love this easy 3 ingredient Gluten Free Cookies and Cream Rocky Road. Made with white chocolate, mini marshmallows and plenty of Cookies and Cream Cookies.
Just three ingredients makes for this delightfully sweet rocky road treat. It’s crunchy, creamy and completely irresistible!
This Gluten Free Cookies & Cream Rocky Road is a super easy and yummy treat that you can make very quickly. It all comes together in moments, and then you just pop it in the fridge to set. No baking needed! Cookies and cream is such a delicious flavour and the White Chocolate really enhances it and makes it extra yummy!
My advice? Buy the nicest White Chocolate you can (because you will be able to taste it, so not the cheap stuff) and make a batch today!
HOW SHOULD YOU STORE ROCKY ROAD?
Rocky road is best kept in the fridge. It can be stored at room temperature, but it will be much softer in texture and not last as long. Stored in the fridge, rocky road can last up to 3 weeks (well technically… you’ll definitely eat it before then!!) It can also be frozen either wrapped individually, or in a tupperware container or freezer bags.
- 60 grams (1 cup) mini marshmallows
- 240 grams (3 cups) Gluten Free Cookies & Cream cookies, roughly chopped, (I used Schars brand)
- 600 grams (4 cups) good quality White Chocolate, roughly broken into pieces
- Line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, add marshmallows and 200 grams (2 and ½ cups) the chopped cookies.
- Melt your white chocolate in the microwave, stirring in between 20 seconds bursts, until it is just melted and has no lumps.
- Pour melted chocolate over your cookies and marshmallows and give it a good stir. Once everything is is coated in chocolate, pour into your prepared pan and gently smooth the top.
- Add extra 40 grams (1/2 cup) of cookies on top. Place in the fridge for at least 1 hour or until chocolate has set.
- Cut into small squares to serve.
