Line a loaf tin with parchment or baking paper. Spray the inside of the loaf tin before placing the paper into the tin to make sure it sticks to the bottom and sides.
Chop up or slice your chocolate fish and anything else you are using into blocks smaller than 2cm across. Measure out any other ingredients
100 grams chocolate fish
Break the chocolate block into small pieces within a microwave or heat-proof bowl. Microwave for 30 seconds at a time, stirring between each interval until the chocolate is melted.
250 grams Whittaker's milk or dark chocolate
Place the chocolate fish, coconut and peanuts into the melted chocolate and stir through.
100 grams chocolate fish, ⅓ cup salted peanuts, ⅓ cup desiccated coconut
Pour the mixture into the loaf tin and smooth out using the back of your spoon or spatula.
Place in the fridge and allow to set overnight or for at least 2 hours.
Before slicing the rocky road, allow the slice to come to room temperature for at least 20 minutes, into 20 small pieces.
Store in an airtight container in the fridge until you are ready to serve.