Rocky Road!

*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!


Way back in May last year I posted my recipe for my Cornflake & Malteser Rocky Road – something I invented as a weird hybrid of Rocky Road, and my favourite quick and delicious treat, my Cornflake Cake! 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! For example, my boyfriends mum makes an AMAZING Rocky Road – but I like all rocky road… In mine, I now just use Gluten-Free Digestives so that I can enjoy it, and the Gluten-Free Digestives I use taste exactly like Hob-Nobs so its still scrumptious to me!


I obviously have an absolute addiction to No-Bake treats, as demonstrated by all of my Cheesecakes, but Traybakes and such are no different – they 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 – and I hope you all enjoy it!


This recipe makes 16 pieces of Rocky Road!


– 400g Milk/Dark Chocolate
– 125g Golden Syrup
– 125g Unsalted Butter
– 100g Mini Marshmallows
– 200g Digestives, chopped (or alternative – I used GF digestives!)
– 200g Cadburys Crunchie Bars, chopped



1) Line a 8/9″ Square tin with Parchment paper and leave to the side.

2) In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a low heat over a Double Boiler, or in the Microwave on short bursts until fully melted – stir till smooth!

3) Once its melted and combined, add in the Marshmallows, chopped biscuits, and chopped Crunchie Bars – fold together – pour into the tin and spread till its even.

4) Refrigerate until set, chop up, and enjoy!


Tips and Ideas

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! I often use either Cadburys Milk Chocolate or Callebaut Milk Chocolate – I find the flavour works best and its delicious!

You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!



Find my other Traybake & Chocolate 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. 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

    1. 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

  2. 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!

    1. 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.

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

  4. 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.

  5. 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!

    1. 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.

  6. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

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