- Line an 18cm-square cake tin with nonstick baking paper, leaving an overhang on all sides. Combine marshmallows, toasted slivered almonds and dried cranberries in a bowl.
- Place dark chocolate buttons or melts in a heatproof bowl, microwave for 2 minutes, then stir. Microwave for 1 minute more, or until the chocolate is completely melted, and stir until smooth. Remove to one side to cool the chocolate for 5 minutes.
- Pour cooled melted chocolate over marshmallow mixture and stir to coat bits with chocolate. Spoon mixture into prepared tin, using a rubber spatula to scrape the bowl of chocolate mixture.
- Leave to set for 2 hours. Remove rocky road from tin by lifting the paper out. Cut into 3cm squares. Store in an airtight container in a cool place or in the fridge.
Tip: To toast slivered almonds, heat oven to 180C. Scatter almonds into an oven pan and bake for 5 to 10 minutes - stirring once during cooking for even browning - until golden brown. Remove to cool.
Tip: If you don't have a microwave to melt the chocolate, place it in a heatproof bowl and melt by placing the bowl over a saucepan of simmering water. Take great care with this method and be sure to use oven mitts on your hands as the steam can burn your skin.