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A classic no-bake treat that everyone will enjoy – fill your rocky road with everything you love and ENJOY!

Rocky road

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!

Classic bakes 

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!

I adore making other classic traybakes like brownies, blondies, a tiffin, or even a cookie bar… but I would genuinely say rocky road is one of the easiest, and one of the best. We all know I adore anything classic so here is one of my favourite recipes ever. 

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!

Base mixture 

So when it comes to the base mixture of a rocky road, it can go a few different ways. A lot of people, understandably, make a rocky road with just melted chocolate. It’s the basic way, and I get it, but it makes it absolutely solid and harder to cut up and eat, and I also think it means you need to use more chocolate. 

I make mine a little differently as I want to change the texture and flavour slightly, and this is my favourite way to do it:

  • Chocolate – for this recipe, I use milk chocolate, but a mixture of milk and dark would work well, or all dark. I would avoid white chocolate 
  • Syrup – golden syrup is such a key ingredient for my rocky road, and I adore it. It’s always in my cupboard as I use it so much in baking 
  • Butter – it’s important to use a block butter for rocky road, as a baking spread or margarine may make the mixture split 


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!

  • Marshmallows – I tend to use mini marshmallows in my rocky road as I love a mini marshmallow, but using a regular sized marshmallow does also work. The only thing is you’ll use less as the weight is different per marshmallow 
  • Biscuits – you can use any biscuit, but I love using a digestive. I love the super crunchy and ever so slightly salty flavour of a digestive 
  • Chocolate – this is where I am slightly different to most rocky roads… I add some chopped up crunchie bars. This is typically where you would add glacé cherries, but I’m not always a huge fan, and I also just adore crunchie bars. You can add whatever you like for the filling. 

Tips & Tricks

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 chocolate
  • 125 g golden syrup
  • 125 g unsalted butter
  • 100 g mini marshmallows
  • 200 g digestive biscuits (chopped)
  • 200 g Cadburys Honeycomb Crunchie bar (chopped)


  • Line a 9" square tin with parchment paper and leave to the side.
  • In a large bowl, add in the 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!
  • If you did want to use dark chocolate instead of milk, just straight swap the chocolate quantity wise!
  • 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!

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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. Mahek on June 19, 2024 at 12:27 pm

    Hi! Do you need to temper the callebaut chocolate that you have used

  2. Martine on November 20, 2023 at 9:05 am

    Would this work without marshmallows? If so would you replace with any extra of the other ingredients or just omit? Thanks 😊

  3. Beth on August 10, 2023 at 6:04 pm

    If I do not want to add the Chunchie bars can I sub it for more digestive biscuit so it’s more traditional ? I take it the mixture would be too wet if I didn’t add in more digestive biscuit & took out the crunchie ?

    • Brenda Stevens on July 15, 2024 at 12:26 pm

      I substitute crunchie with cadburys fudge bars chopped and the kids love it

  4. Ben on June 26, 2023 at 1:39 pm

    5 stars
    Damn it, put the chocolate in, then read the notes about not putting white chocolate in. I should have known, I’m sure it will be nice but won’t make that mistake again.

  5. Sue on June 17, 2023 at 7:36 pm

    I made this for the first time and used Supermarket chocolate, it was perfect. Can’t wait to make the next one. Thank you

  6. Oliwia on April 1, 2023 at 12:39 pm

    I don’t really understand what’s going on but I have tried to make this rocky road 3 times and it split each time. I read through all the previous comments for advice and tried all the different methods (using supermarkets own chocolate, controlling the heat, adding the chocolate later, adding milk to save it) but nothing helped. Any further advice?

    • Jane's Patisserie on April 5, 2023 at 12:52 pm

      Hiya! How are you melting it? It sounds as though it may be getting far too hot! x

    • Louise on July 16, 2023 at 3:37 pm

      Try boiling water. Mine split three times also, googled and said add a teaspoon of boiling water and a fine and keep stirring. It worked perfectly

    • Tracy on April 1, 2024 at 6:21 am

      Don’t know what I did wrong, I made this for the first time. I can’t get it to set hard. It has set but is more chewy

  7. Claire on November 18, 2022 at 12:19 am

    Can you use milk chocolate cooking chocolate

    • Jane's Patisserie on November 28, 2022 at 4:11 pm

      Yes absolutely! Enjoy! x

  8. Louise O'Reilly on July 18, 2022 at 7:46 pm

    Hi Jane. Could you please advise me on the quantities of ingredients for a 9×13 tin. I’m thinking 1/2 extra ir do you think 1/3 extra would be enough?

  9. Louise O'Reilly on July 16, 2022 at 4:18 pm

    Hi Jane. Just wondering if you know how much extra quantities of ingredients I would need to make this in a 9×13 square tin.

    • Zara on December 18, 2023 at 11:08 am

      I tried melting milk chocolate and golden syrup. But it all came together like cement. And I had to throw it out.

  10. Lynsey Lambourne on June 14, 2022 at 2:13 pm

    Hi can the rocky road be frozen once cooled and set?

    • Jane's Patisserie on June 15, 2022 at 9:51 am

      Yes absolutely, for up to 3 months! Hope this helps x

  11. Amy on May 15, 2022 at 9:28 am

    Hi Jane,

    Just wondering, if I don’t put the crunchie in do I have to alter the amount of any of the other ingredients or can I just do the same recipe but without it?

    • Jane's Patisserie on May 17, 2022 at 2:04 pm

      Hiya1 Completely up to you – whatever you prefer! x

  12. Lily on May 2, 2022 at 11:40 am

    Thinking of making this for a charity bake sale at school I helped organise and wanted to know how long it will last once made? Thank you , I love baking your recipes for family and friends and is there any other recipes you suggest that will good and quite cost effective for a bake sale for secondary school

    • Jane's Patisserie on May 3, 2022 at 4:30 pm

      Hiya! It will last for at least a week, and I would recommend any form of cupcake or traybake! Hope this helps! x

  13. Lynn on April 27, 2022 at 10:57 pm

    5 stars
    Hi Jane

    Would love to make rocky road, just wondering can you use confectionery chocolate or is it better to use cooking chocolate? 😊

    • Jane's Patisserie on April 29, 2022 at 10:32 am

      Hiya! You can do – but I prefer to use supermarket’s own, as some others can have a lot of added sugars which can sometimes cause it to split! Hope this helps! x

  14. Louise O'Reilly on February 15, 2022 at 3:50 pm

    Hi Jane. Iv just been tasked with making this as a cake for my sister in laws suprise 40th party. I’m looking it in a 8/9 inch round tin. Would the quantities if ingredients differ much from the quantities you use for the sqare tin in this recipe?

  15. Saghar on February 3, 2022 at 2:38 pm

    5 stars
    Hi Jane I maked this rocky road for the cafe and everybody loved it I normally make it with dr oetker chocolate but I used the chocolate that you used.

    Is this rocky road gluten free or not ? X

    • Jane's Patisserie on February 10, 2022 at 12:18 pm

      Hiya! It depends on what other ingredients you used – always check the packet! x

  16. Hazel on December 18, 2021 at 5:09 pm

    Hi Jane, love the website. Hoping to get the book for Christmas. Just wondering if i could use 200g or milk chocolate and 200g of dark

    • Jane's Patisserie on December 20, 2021 at 9:41 am

      Yes absolutely you can! Thanks so muuuch, enjoy! x

  17. Hazel on December 18, 2021 at 5:00 pm

    Hi Jane, love the website. Where can i buy the book and how up too date is it? I heard about this website from a friend and I’ve been loving how trendy these recipes are!!!

    • Victoria on January 16, 2022 at 11:16 pm

      I added 100g candid clementines to mine, I think that they lasted about an hour, I will definitely make them again

  18. 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

  19. 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?

  20. 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

  21. 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

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

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

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

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

  24. 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!

  25. 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

  26. 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 🙂

  27. 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

  28. 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!

  29. 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

  30. 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

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

    Delicious! Can one perhaps freeze them?

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    • 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

  35. 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.

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

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

  37. 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!

  38. 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.

  39. 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.

  40. 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

  41. 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! ?

  42. 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.

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

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  44. 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 ☺️

  45. 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!!

    • Louise Ashcroft on May 28, 2022 at 2:38 pm

      I have just tried this for the first time using diary milk chocolate and the mixture went all thick and hard to mix. What would of caused this?

    • Jane's Patisserie on June 6, 2022 at 4:28 pm

      Hiya! Unfortunately, because of the ingredients, dairy milk tends to split or sieze a lot easier – I find it best to use supermarket’s own or basic! Hope this helps! x

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