Method

• 1.
  Lightly grease large gastro and line the base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging the edges of the pan.
• 2.
  Stir the dark chocolate in a heatproof bowl over a saucepan of simmering water until smooth (make sure the bowl doesn't touch the water). Stir in 1½ tablespoons of the oil, then allow to cool for 10 minutes.
• 3.
  Meanwhile, melt half the amount of white chocolate in a bowl over a pan of simmering water until smooth (ensure the bowl doesn't touch the water). Stir in the remaining 1½ tablespoons oil and cool for 5 minutes.
• 4.
  When cooled, stir the marshmallows into the dark chocolate, and the peanuts and chopped candies into the white chocolate.
• 5.
  Drop alternate spoonfuls of each chocolate mixture into the pan.
• 6.
  Melt remaining white chocolate. Stir in the 1½ tablespoons oil and cool for 5 minutes. Pour on top of the rocky road. Scatter with rose petals. Tap the pan on bench to settle, then chill for 1 hour or until set. Cut into 24 bars.