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Delicious and festive no-bake Baileys rocky road with triple chocolate, biscuits, marshmallows and glacé cherries!
I LOVE BAILEYS!
So I was sitting there, after having realised I had three more bottles of Baileys in my cupboard then I thought… yes that’s right, three. I am that gal who gets them when on offer, and fails to check the cupboard first. Either way, it all gets used up in delicious recipes! But I sat there, and thought I should post another delicious festive Baileys recipe. Hello, Baileys rocky road!
I realise to say I have three more bottles then I realised sounds extremely over the top and ridiculous, but I genuinely did. I am so guilty of doing this with so many more chocolates then I realised as well! I have to go through my cupboards every month to see what I have, as I always forget or accidentally lose some of it!
You might say, how can you lose chocolate/alcohol, but my cupboards where I store ingredients have got so excessively packed this year, its far too easy. My stock control needs a bit of work, but as I got through ingredients so quickly, none of it ever expires! I also need extras just in case one night I fancy some of my ingredients as a snack!
Baileys rocky road
This Baileys rocky road is a delicious mix up of many different recipes, and also inspired by Olive Magazines Baileys tiffin. I tried to find a Baileys rocky road that I liked the look of to make for my friends birthday, but couldn’t come across one, so thought I’d merge a few things together and got this beauty! Oh my actual days, it’s Baileys and chocolate heaven.
The first time I made this, it was a bit of a fail, because all I did was mix the baileys in with the melted chocolate and it basically formed a bit of a weird looking ganache, which is not what I was after. After adding in the butter, and a smidge less baileys, it worked like an absolute charm. I found that the key is to prep all your rocky road, pour the baileys into that, rather than the chocolate, and then mix the butter/chocolate mix in.
This method does look a little bit weird, but stick with it (and make sure you have a big enough bowl!). Smush it all together, whack it in the tin, and press down. I then covered it in even more chocolate because I like to be extra, and yummmm. Honestly couldn’t resist it! Also, it made it look much prettier. I find when you make a more classic rocky road, they can easily look good, but ones without the golden syrup can look different.
For the insides of my rocky road, I thought I would go a bit more classic as well, and stick with the biscuits, mini marshmallows and glacé cherries. All the insides are basically optional, as long as you stick mainly to the ingredients weight allowance. If you go and add in double the amount, but keep the chocolate amount the same, it won’t work as well. You can also use less, but just go with the flow.
More recipes with Baileys…
I feel like this recipe is ideal for Christmas, but to be honest Baileys is a delicious drink to have all year round. I just made the photos look a smidge festive to fit with the time of year. My Baileys cupcakes are a cracker if you would rather something cake like, or even my Baileys cake! Either way, if you like chocolate and Baileys, you will definitely like this bad boy. Enjoy! x
Baileys Rocky Road!
- 250 g milk chocolate
- 250 g dark chocolate
- 125 g unsalted butter
- 125 ml Baileys
- 125 g mini marshmallows
- 250 g biscuits
- 200 g glacé cherries
- 200 g dark chocolate
- 100 g white chocolate
- Edible glitter
- Line a 9" square tin with parchment paper, and leave to the side for now!
- Prep your rocky road bits - I chopped up my biscuits, and chopped my glacé cherries in halves!
- Add the biscuits, mini marshmallows and glacé cherries into a large bowl. Pour in the baileys.
- Melt your two chocolates down carefully with your butter, and stir until smooth - I did this in a pan over a low heat.
- Add the chocolate mix to the large bowl with the rest of the ingredients, and fold it all together.
- Add the mixture to your tin, and press down!
- If you are using the extra chocolate, melt them both down.
- Pour the dark chocolate onto the traybake first, and then add the white chocolate on in dollops. Swirl it all together so its pretty!
- Sprinkle on your favourite sprinkles, and spritz on some edible glitter!
- Leave to set in the fridge till solid! (Usually 3-4 hours!)
- Chop up, and ENJOY!
- This recipe will last for 5 days+, I usually keep it in the fridge.
- You can use any biscuits you fancy, and use different chocolates to swirl on top.
- I wouldn't recommend using the white Chocolate in the mix however!
- You can use all dark, or all milk in the main mix, but the milk chocolate can set a smidge softer!
- I recommend this tin!
Find my other recipes on my Recipes Page!
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