White chocolate and rice bubbles rocky road


  • 2 x 180g bar white eating chocolate, chopped coarsely
  • 125g pink and white marshmallows, chopped coarsely
  • 150g turkish delight, chopped coarsely
  • 1/2 cup pistachios, chopped coarsely
  • 1/2 cup shredded coconut
  • 1 cup Rice Bubbles
  • 2 tablespoons shredded coconut, extra


Grease 19cm deep square cake pan; line base and sides with 2 strips baking paper, extending paper 2cm above sides.

Stir chocolate with a metal spoon in medium heatproof bowl over saucepan of simmering water until melted.

Cool 5 minutes.

Combine remaining ingredients in large bowl. Stir in chocolate, working quickly; spread mixture into prepared pan.

Sprinkle over extra coconut.

Refrigerate for 2 hours or until firm before cutting.


  • If you prefer, omit the turkish delight and replace with more marshmallows.
  • This recipe also works well when milk or dark chocolate is used instead of white chocolate.
  • This recipe was created by Kellogg’s nutritionists.

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