1. Line base and long sides of a 16 x 26cm baking tin with baking paper, allowing it to overhang.
2. Place 400g chopped dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted. Remove from heat and set aside, stirring occasionally, to cool to room temperature.
3. Add 1 cup macro wholefoods market shredded coconut, 100g macro wholefoods market macadamia nuts, 100g glacé cherries and 100g mini marshmallows. Spoon mixture into prepared tin. Set aside in a cool place for about an hour, or until set.
4. Transfer to a cutting board. Using a sharp knife cut the rocky road into pieces. Serve.
Fresh Tip: Store in an airtight container in a cool, dark place – not the fridge.