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A delicious no-bake rocky road with Christmas twists.. amaretti biscuits, and more make a delightful Christmas rocky road!

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, glacé 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 glacé 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!

A delicious no-bake rocky road with Christmas twists.. amaretti biscuits, and more make a delightful Christmas rocky road!
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Category: Dessert
Type: Rocky Road
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 People
Author: Jane's Patisserie


  • 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 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. Claire thorne on September 30, 2022 at 10:48 am

    Hi, wanting to make this for a bake sale, do you think this can be frozen so I don’t have to do it all at once?

    • Jane's Patisserie on October 3, 2022 at 3:02 pm

      Hiya! Absolutely it can, for up to 3 months! Hope this helps! x

  2. Sophie on December 19, 2021 at 1:45 pm

    I mistakenly made this with baking chocolate and I can’t taste any other flavours, is this because the baking chocolate is so strong?

    • Sue Edwards on December 20, 2022 at 4:52 pm

      4 stars
      I made this today really fun to do
      But mine doesn’t look a bit like
      yours Jane !
      I’m sure it will taste good .But
      Mines all bumpy on the top
      What have I done wrong ?

    • Jane's Patisserie on December 23, 2022 at 11:41 am

      Hiya! Do you mean the rocky road or decoration? As long as it tases yummy that’s all that matters! x

  3. Judy Carrignton on December 3, 2021 at 9:21 am


    Made this last Christmas and loved it but sadly really struggling to get amaretti biscuits this year! Any suggestions for a similar replacement flavour wise?

    • Jane's Patisserie on December 3, 2021 at 12:18 pm

      Hiya! You can use any biscuits you’d like! Hope this helps! x

  4. N on September 6, 2021 at 2:02 pm

    Hi Jane, I made this recipe it was so wonderful. Thank you can I add chocolate spread to this mixture like nutella, biscoff or peanut butter if so how much do I add.

  5. nas on May 12, 2021 at 10:21 am

    Hi jane hope you are well. Can I use Margarine as thats what I have on hand and also can I omit the cherries totally what can I add in its place?
    Thank you

    • Jane's Patisserie on May 15, 2021 at 10:19 am

      Hiya! I am thank you! It may split the mixture if you use margarine but yes you can omit the cherries x

  6. Nas on May 11, 2021 at 5:54 pm

    Hi jane I hope you are well. Can I omit the cherries altogether what would I need to add in its place?

    • Jane's Patisserie on May 15, 2021 at 10:02 am

      Hello! Yes you can x

  7. Georgia Barber on December 21, 2020 at 7:27 pm

    could you melt the butter and syrup in a microwave?

    • Jane's Patisserie on December 22, 2020 at 10:36 am

      You can, but it may not be hot enough/too hot to then melt the chocolate x

  8. Georgia Barber on October 30, 2020 at 9:25 pm

    could 250g cadbury dairy milk and 250g cadbury darkmilk work?

    • Jane's Patisserie on October 31, 2020 at 8:37 am

      Generally I use supermarket own and dark chocolate recommend about 70%+ cocoa content x

  9. Lisa Bailey on October 26, 2020 at 9:41 am

    5 stars
    Jane I love making your Baileys Rocky Road, do you think you could add some ameretto in to the mix

    • Jane's Patisserie on October 26, 2020 at 5:34 pm

      Yes I’m sure that would be okay! If it seizes the mixture, add in some milk and it should bring it back x

  10. Steven jasper on November 27, 2018 at 7:09 pm

    5 stars
    I’ve made several cheesecakes by you I think they look very nice my next attempt is the Christmas Rocky road

  11. Bec on December 24, 2017 at 1:40 am

    I made this as a Christmas gift for all our neighbours and was so impressed because it is DELICIOUS! The recipe makes heaps – I cut it into little bite-size bits and got about 60 pieces. Also, I couldn’t get amaretti biscuits at the supermarket so I replaced them with gingernut biscuits, which worked perfectly and also have a lovely Christmassy flavour. Thanks for this recipe!

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