*This post may contain affiliate links. Please see my disclosure for more details!*

A Classic No-Bake Treat that everyone will enjoy – fill your Rocky Road with everything you love and ENJOY!

Now, I know for a fact you guys love a rocky road recipe, like my Kinder Bueno Rocky Road, Terry’s Chocolate Orange Rocky Road, Biscoff Rocky Road, and my Mint Aero Rocky Road. As you can tell, I also love myself a rocky road recipe!

However, I have had many many requests for my recipe for a ‘classic’ rocky road! I wouldn’t say that this is entirely classic as I add in cadburys crunchie bars because they’re delicious and I am truly addicted to them.. but it has all the other bells and whistles of chocolate, syrup, butter, marshmallows and biscuits!

I know that rocky road is a classic treat in many coffee shops, in many bakeries, and in many homes.. but that hasn’t stopped SO many of you from asking for this recipe, so you can have your favourite treat at home… so TA DAAA!

For example, my friend’s mum makes an AMAZING Rocky Road – but I like all rocky road! A bake like this is so easily made gluten free – just use Gluten-Free Digestives, they taste exactly like Hob-nobs so its still scrumptious for everyone to enjoy!

This recipe is so easy and amazingly customisable, you can include your favourite dried fruit, biscuits, chocolate bars, even mix up the chocolate! You can really have fun with this recipe and make it your own – perfect for any cravings you have and perfect for the whole family!

I obviously have an absolute addiction to no bake treats, as demonstrated by all of my cheesecakes, but traybakes and such are no different! I have many other no bake traybake recipes – such as all of my tiffin recipes, my Malteser Millionaires Shortbread, and all of my Rice Krispie Treat recipes!

Traybakes are SO easy to make and make life so much easier if you want to make something simple, and not worry about it. The only way it can go wrong is for the chocolate to split if you heat it too much – and even that is difficult to do!

This as I say is my personal recipe for Rocky Road. Its an absolute classic, always a hit with absolutely everyone for every occasion. I even have a more festive Rocky Road Christmas Pudding (For those of you who aren’t keen on the traditional!) I love this recipe, and I hope you all enjoy it!

Rocky Road

A Classic No-Bake Treat that everyone will enjoy - fill your Rocky Road with everything you love and ENJOY!
Print Pin Rate
Category: Traybakes
Type: Rocky Road
Keyword: Rocky Road
Prep Time: 20 minutes
Setting Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 16 pieces
Author: Jane's Patisserie


  • 400 g milk or dark chocolate
  • 125 g golden syrup
  • 125 g unsalted butter
  • 100 g mini marshmallows
  • 200 g digestive biscuits (chopped)
  • 200 g Cadburys Honeycom Crunchie bar (chopped)


  • Line a 8/9" square tin with parchment paper and leave to the side.
  • In a large bowl, add in the milk or dark chocolate, golden syrup, unsalted butter and melt on a low heat over a double boiler, or in the microwave on short bursts until fully melted then stir until smooth!
  • Once its melted and combined, add in the mini marshmallows, chopped digestive biscuits, and chopped Crunchie bars and fold together evenly.
  • Pour your mixture into the tin and spread until it’s even.
  • Refrigerate for at least 2 hours until set, chop up, and enjoy!


  • I really would recommend using just Milk or Dark Chocolate for this as it melts better than White Chocolate, and the White Chocolate might mix/split when mixing it with the Golden Syrup or Butter!
  • You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!
  • I used this 9″ square masterclass tin
  • I used this Dark Chocolate
  • I used this Milk Chocolate
  • I used this baking parchment


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Summer on October 15, 2021 at 1:31 pm

    Hi Jane, how long do you think the Rocky Road would last? I am planning on making some for Christmas gifts but will be seeing the recipients over a 2 week period (being optimistic that it won’t be eaten by me in that time🤣)

    Thank you x

  2. Lynn on July 30, 2021 at 8:23 am

    Hi Jane this is amazing! Just wondering if you could use Daim bar’s instead of crunchie?

  3. Kellie on June 21, 2021 at 4:37 pm


    I melted the syrup and butter, took it off heat as soon as it melted and added the chocolate and mixed and it split. Tried adding bit of milk nd whisking but was still very gloopy/ thick. I have still fridged the mix, will it turn out ok to eat?

    • Jane's Patisserie on June 28, 2021 at 3:44 pm

      Hiya, it will be fine to eat but it may have a slightly weird texture x

  4. Jane on May 26, 2021 at 11:12 am

    Hi jane,
    Was wondering if you could do a white chocolate rocky road? As there is white choc spread at Tesco I was wondering if you could use that with a mix of white choc for the base then add in whatever? Just wondering if I could go off another recipe such as the biscoff for the quantities.

    • Jane's Patisserie on May 28, 2021 at 10:11 am

      Hey! You can’t do a straight swap to white chocolate with this sort of recipe because the white chocolate doesn’t mix with the butter and the syrup xx

  5. Lucy on May 24, 2021 at 8:47 pm

    Hi Jane , just wondering if I could swap the crunchy for munchies ? Thanks

  6. Amme on February 28, 2021 at 10:59 pm

    Hiya. Can I exchange the crunchie for say, Maltesers? Many thanks x

  7. Sarah on October 22, 2020 at 7:25 pm

    I keep trying this recipe but every time the chocolate seizes as soon as it mixes with the melted butter and syrup. I’ve tried on the lowest hob heat on a double boiler method, I’ve tried constantly stirring, I’ve tried melting the ingredients together and melting the butter and syrup and adding finely chopped chocolate after and it still seizes. What am I doing wrong?

    • Jane's Patisserie on October 22, 2020 at 7:49 pm

      It could be the chocolate you are using – however, usually if you take the mix off the heat and add a bit of whole milk and mix it will bring it back to a smooth mix and work perfectly!

    • Sarah on November 2, 2020 at 10:14 am

      Thankyou for the recommendation, should the milk also be warm or can it be cold?

    • Jane's Patisserie on November 2, 2020 at 10:21 am

      I’ve added it in cold, but you can also use a little boiling water too if you’d prefer to use that!

  8. Tilly on July 27, 2020 at 9:44 am

    This recipe is amazing thank you! All my family said it was the best rocky road they’ve ever had but next time I think I’ll chop up the crunchie a bit chunkier! Please can you do an Apple crumble recipe? One of my all time faves.

    • Jane's Patisserie on July 27, 2020 at 12:47 pm

      So glad you liked it!! And that’s on my list for autumn time! x

  9. Keri on July 4, 2020 at 8:46 pm

    I made this as a birthday treat for my mother-in-law today. She loves rocky road and the addition of crunchies was SO good. This was my first time making rocky road and my chocolate split – I panicked but just added a splash of milk, put it back on the hob and stirred it like mad and it miraculously came back together. thanks for the recipe, I’ll be saving this one 🙂

  10. NIcola Hayes on June 2, 2020 at 1:37 pm

    Can you use all dark chocolate for the recipe? Also love a few cherries in rocky road so might have to add some in too haha! 🙂 x

    • Jane's Patisserie on June 2, 2020 at 2:09 pm

      Yes you definitely can! I love it with all dark chocolate! And yessss do it!! x

  11. Harriet Jackson on May 29, 2020 at 2:07 pm

    Hi my mix keeps splitting, I am using cadbury chocolate and have tried it on lowest microwave heat and on double boiler on low heat, both times the mix feels cold to touch but has still split. Any idea why?

    • Jane's Patisserie on May 29, 2020 at 2:10 pm

      Hey! That’s so odd – one good way of saving the mix is to take it off the heat, and stir in some full-fat milk, or cream or similar and mix until it comes back! The splitting can be caused by a few things such as water getting in the mix, or heat! You can also try adding the syrup and butter to a pan and melting together, and then adding in the chocolate off the heat (and finely chopped) and stiring till smooth!

  12. Claire on November 25, 2019 at 10:50 pm

    Please can you tell me where you get your gluten free digestive biscuits from

    • Jane's Patisserie on November 26, 2019 at 8:58 am

      My personal favourites are Tesco’s own!

    • JANICE WILLIAMS on October 6, 2020 at 11:06 pm

      I use Tesco Free from range too.

    • Wendy Shaw on November 14, 2021 at 5:18 pm

      How long does this keep for please

  13. Gaynor Morton on March 24, 2019 at 8:15 am

    I’m making this for a school fundraiser later this week. As much as my family would like to trough it now I need to store it for a few days. Would you keep it in the fridge. Just worried about crunchies as it says not to refrigerate

    • Jane's Patisserie on March 24, 2019 at 9:23 am

      I think crunchie’s can’t go in the fridge as it can affect the honeycomb structure if that makes sense – but otherwise if its just for me, I still shove it in if its a hot day! You can leave it somewhere cool outside of the fridge though x

  14. Lyn on February 7, 2019 at 8:17 am

    Delicious! Can one perhaps freeze them?

  15. […] heaven – Rocky Road AND a no-bake chocolate cheesecake?! Literally just like wow. I have obviously done many a […]

  16. Christmas Rocky Road! - Jane's Patisserie on April 1, 2018 at 10:45 am

    […] recipe is quite similar to my Rocky Road, but with a few little twists. I made it with a mixture of Milk and Dark chocolate to make it […]

  17. Easter Rocky Road! - Jane's Patisserie on March 28, 2018 at 2:39 am

    […] I posted my normal Rocky Road recipe and my god you guys LOVE it! I just couldn’t cope with the amount of views and love […]

    • Inayah on November 16, 2020 at 11:57 pm

      Could you please tell me why you use butter? And is it necessary. I like the rocky road hard.
      Also when using this recipe the rocky road was soft. Do you know why this could be?

    • Jane's Patisserie on November 17, 2020 at 8:41 am

      Because I don’t like it as solid chocolate. It’s not meant to be when you use butter and syrup x

  18. Kirsty on October 15, 2017 at 5:30 pm

    I’ve tried to make this twice now, but my chocolate just keeps splitting ? Not sure what I’m doing wrong. I’m melting it in a double boiler on the lowest heat, stirring constantly. Last time, the chocolate started to split before it had even melted fully. It’s very frustrating!

    • Jane's Patisserie on October 15, 2017 at 5:42 pm

      Ohh no! Sometimes it depends on the brand of chocolate. A different way of doing it is to melt the butter and syrup together and take it off the heat, and then add in the chocolate after. However, you can often still use the split chocolate as it should still set.

  19. Charlotte on October 6, 2017 at 10:58 am

    This is such a fabulous recipe!! Thank you for sharing. So quick & easy to make.

  20. Jane on May 19, 2017 at 1:10 pm

    I made this vegan using Bournville, Vitalite, vegan marshmallows and vegan crunchie, and McVities light digestives. Superb! Thank you!

  21. Claire on April 4, 2017 at 9:33 pm

    What can I say, Perfect as usual! The addition of crunchie bar is genuis. I did swap digestive for shortbread (Had a bit of an excess) but the taste is amazing, not too sweet like some recipes. 10/10.

  22. Rawan on March 21, 2017 at 2:46 am

    This sounds so yummy! I cannot wait to make them for Easter! I’m just wondering what do you exactly mean by golden syrup? I know maple syrup, corn syrup and the syrup to be added on Arabic sweets. What’s the golden one? Thanks!

    • Jane's Patisserie on March 21, 2017 at 9:51 am

      In the UK we have ‘golden syrup’ which is golden syrup. It’s worth googling it to see if you have a suitable alternative.

    • Joseph on December 7, 2017 at 6:27 pm

      Rawan, try the ethnic aisle in your supermarket. I believe Publix carries it. Alternatively you may find it on eBay or Amazon from a 3rd party seller.

  23. Lynne on March 6, 2017 at 11:30 am

    These look great, will be making these with my granddaughter tomorrow for her Girl Guides ? Thanks

  24. Stacey on June 15, 2016 at 12:57 pm

    Does it make any difference whether you use milk or dark chocolate?

    • Jane's Patisserie on June 15, 2016 at 4:46 pm

      No, as I say in the post you can use Milk or Dark – its taste preference, it just won’t work with White.

    • Stacey on June 15, 2016 at 5:50 pm

      Ah I see that now! I clearly looked straight past that part. Thanks for responding ?

    • Jane's Patisserie on June 15, 2016 at 5:55 pm

      Hehe its okay! ?

  25. jj on March 3, 2016 at 1:33 pm

    Can i replace the golden syrup with light corn syrup? Thank you. I hope you can answer Im excited to try this recipe. Thanks again.

    • Jane's Patisserie on March 3, 2016 at 6:11 pm

      I don’t see why not, but be careful – I would melt the mix in a double boiler not the microwave as I have no idea how corn syrup behaves.

  26. The Last Year | Rabbit & Roo on January 16, 2016 at 12:38 am

    […] the recipe for the Rocky Road! Just done overheat your chocolate like I did 🙂 )  EB […]

  27. Emma on January 15, 2016 at 9:10 am

    I’ll have some mini marshmallows left over this weekend so I know what to do with them now ☺️

  28. Tracy on January 15, 2016 at 9:05 am

    OMG! And Crunchies? Yum!

    • Jane's Patisserie on January 15, 2016 at 9:06 am

      Yesss, gives it the perfect taste!!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.