Line the base and sides of a 15 x 30cm slab tin with baking paper

Melt the Copha in a small saucepan over a low heat

Combine the cocoa powder, icing sugar and vanilla in a large bowl. Stir in the Copha until well combined

Fold the marshmallows, glace cherries and caramel popcorn into the Copha mixture and coat all ingredients well

Pour the mixture evenly into the lined tin, press firmly with hands or the back of a flat spoon. Allow to set in a cool place or refrigerate

When the rocky road is set, cut into squares with a warm sharp knife and store in an airtight container until required