This Peanut Butter Rocky Road is a decadent, dairy-free treat that combines creamy oat milk chocolate with the rich, nutty flavors of peanut and everything butter. Loaded with fluffy marshmallows, crunchy pistachios, puffed rice, and sweet macadamia almond manuka honey granola, it’s a delightful mix of textures and tastes. Topped with optional dried flowers for a touch of elegance, this no-bake dessert is perfect for sharing at gatherings or indulging as a sweet snack.

Ingredients:

• 375g  Milk Chocolate
• 20g  Butter
• 20g Peanut Butter
• 1 teaspoon coconut oil
• 160g marshmallows, halved
• 75g Blue Frog Macadamia Almond Manuka Honey Granola
• 20g raw pistachios, roughly chopped
• 15g puffed rice
• 5g dried flowers (optional, for decoration)

Method:

1. Line and grease a square baking tin; set aside. In a saucepan over low heat, combine chocolate, everything butter, peanut butter, and coconut oil. Stir gently until fully melted and smooth.
2. In a large bowl, mix marshmallows, 65g granola, pistachios, and puffed rice. Pour the melted chocolate mixture over and stir to combine thoroughly.
3. Spread the mixture evenly into the prepared tin. Sprinkle with the remaining 10g granola and dried flowers (if using). Refrigerate for 1 hour until set, then slice into 12 pieces and serve.