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A Delicious No-Bake Rocky Road with Christmas Twists.. Amaretti Biscuits, and more make a delightful Christmas Rocky Road!
So its very clear that I adore Christmas… and Rocky Road. I’ve given you a few new recipes this year that are Christmas related already, and then I have the rest that are already on my blog as well as my Christmas eBook… but Rocky Road! I realise I post Rocky Road recipes a lot, but oh my they are just SO EASY to do, and they’re always a popular hit with friends and family.
This 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 slightly richer and more indulgent, which also makes it slightly less sweet. I did a similar process of using Chocolate, Syrup and Butter to make the base as well which is always delightful. I sometimes get messages saying the mixture splits – and thats often down to the mixture getting too hot, or its down to the chocolate you are using. Some brands are more prone to splitting than others as its what they contain in the ingredients… so the best method is to heat the syrup and butter on their own, and then mix the chocolate in off the heat.
I decided to use Amaretti Biscuits, Glace Cherries, Maltesers and Mini Marshmallows in this Rocky Road as I just can’t resist a Malteser (take a look at my Cornflake & Malteser Rocky Road), Rocky Road isn’t a thing without Marshmallows for me, and then Glace Cherries and Amaretti biscuits just scream Christmas for me. I think a mixture of Milk and Dark chocolates make it a more delicious treat, but you can use all Milk or all Dark if you prefer. However, see my notes below about White Chocolate as it just doesn’t work the same.
This delicious recipe is based on the one from Nigellas website and I’ve changed it to suit me and what I prefer.
Christmas Rocky Road!
- 250 g Dark Chocolate
- 250 g Milk Chocolate
- 200 g Golden Syrup
- 250 g Unsalted Butter
- 200 g Amaretti Biscuits (chopped)
- 200 g Glace Cherries (halved)
- 200 g Maltesers
- 125 g Mini Marshmallows
- Line a 9×9″ square baking tray with parchment paper, leave to the side.
- Melt the golden syrup and butter gently in a pan on a low heat – when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted – if it doesn’t quite melt then turn the heat back on to a very low setting so that the chocolate doesn’t split.
- Pour the amaretti biscuits, cherries, maltesers, and mini marshmallows into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
- Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces. Dust with Icing Sugar to make it look a little snowy and enjoy!
- I often use either the cheap Tesco Value Chocolate, Cadburys Milk Chocolate or Callebaut Chocolate – I find the flavour works best, but you can obviously use whatever you like.
- This recipe will work perfectly with Milk or Dark Chocolate, but not so much with White Chocolate. The mixture of White Chocolate with Golden Syrup, and Butter can quite often split because of the sugar content and lack of cocoa solids in White Chocolate. Look at my Oreo Rocky Road if you want to use White!
- You can use entirely Dark Chocolate if you prefer, or entirely Milk Chocolate, but make sure to use the 500g total. I genuinely think half and half is best!
- This will last for 1-2 weeks in the fridge.
Find my other Christmas & Rocky Road Recipes on my Recipes Page!
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