Rocky Road!
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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
Filling
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
- This recipe lasts 4-5+ days in the fridge of room temperature
- You can freeze this for 3+ months
- You can use any filling you want, this recipe is just an example of what I like
- I use this 9″ square tin for my traybake recipes
- I used this dark chocolate
- I used this milk chocolate
- I used this baking parchment
Rocky Road
Ingredients
- 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)
Instructions
- 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!
Notes
- 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
ENJOY!
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J x
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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
Yes you definitely can! I love it with all dark chocolate! And yessss do it!! x
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?
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!
Please can you tell me where you get your gluten free digestive biscuits from
My personal favourites are Tesco’s own!
I use Tesco Free from range too.
How long does this keep for please
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
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
Delicious! Can one perhaps freeze them?
Yes!
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!
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.
This is such a fabulous recipe!! Thank you for sharing. So quick & easy to make.
I made this vegan using Bournville, Vitalite, vegan marshmallows and vegan crunchie, and McVities light digestives. Superb! Thank you!
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.
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!
In the UK we have ‘golden syrup’ which is golden syrup. It’s worth googling it to see if you have a suitable alternative.
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.
These look great, will be making these with my granddaughter tomorrow for her Girl Guides ? Thanks
Aww I hope they all love them! X
Does it make any difference whether you use milk or dark chocolate?
No, as I say in the post you can use Milk or Dark – its taste preference, it just won’t work with White.
Ah I see that now! I clearly looked straight past that part. Thanks for responding ?
Hehe its okay! ?
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.
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.
I’ll have some mini marshmallows left over this weekend so I know what to do with them now ☺️
Ooh yes! Perfect plan!! ?
OMG! And Crunchies? Yum!
Yesss, gives it the perfect taste!!
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?
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