Liquorice Rocky Road


  • 500g white chocolate
  • 200g vanilla and strawberry marshmallows, roughly chopped
  • 150g almonds, roasted and coarsely chopped
  • 20g Lakeland Freeze-Dried Strawberry Pieces, plus extra for scattering
  • 200g Red Soft Eating Liquorice, chopped into small pieces
  • 200g Black Soft Eating Liquorice, chopped into small pieces


  1. Grease and line a 20cm pan with baking paper, allowing the sides to overhang for easy removal.
  2. Melt the chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally for about 2-3 minutes until smooth.
  3. Combine the remaining ingredients in a bowl, pour over the chocolate and stir to coat well.
  4. Spread the mixture evenly into the pan, scatter over the extra strawberry pieces and set aside for about 2 hours until firm.
  5. Turn out onto a clean surface and cut into chunks.

Tip: Can be stored in an airtight container for up to 2 weeks.