Method

• 1.
  Start by making the White Christmas. Line base and sides of a 20cm square cake pan with baking paper.
• 2.
  Place all ingredients in a large bowl and stir until well combined. Spoon into prepared pan, spreading to cover base evenly, then press down firmly to level top. Cover and chill for 2 hours, or until set firm.
• 3.
  Remove White Christmas from pan to a chopping board, then use a large sharp knife to cut off one quarter. Store one-quarter of the slice in a container in the fridge for another use (see recipe notes). Cut the remaining three-quarters into 2cm chunks.
• 4.
  For the rocky road, grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
• 5.
  Place chocolate in a large heatproof bowl set over a pan of simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until chocolate is smooth and melted. Remove from heat.
• 6.
  Add marshmallows and half the White Christmas chunks to the chocolate and stir well to combine. Spoon mixture into prepared pan, pressing to level with a spatula. Top with remaining White Christmas chunks, pressing down into marshmallows. Refrigerate for at least 2 hours, or until set.
• 7.
  Serve cut into squares.