Rocky Road is the ultimate no-bake indulgence, blending velvety chocolate with chewy marshmallows and crunchy biscuits for a dessert bar that’s pure bliss. Perfect for sharing with friends or savouring as an afternoon pick-me-up, this easy recipe delivers rich flavours in every bite!
For more sweet treats, you'll also love my popular flapjack recipe, chocolate flapjacks and these chocolate chunk cookie bars.
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⭐️ Why this recipe works
- Perfect Balance of Textures: Crunchy biscuits, chewy marshmallows, and smooth chocolate combine to create a delightful mix of textures.
- No-Bake Convenience: This recipe requires no baking, making it a quick and easy dessert that comes together with minimal effort.
- Customizable: You can easily swap ingredients like the nuts, dried fruits, or even the type of chocolate to suit personal tastes.
- Long Shelf Life: Rocky road stays fresh for up to two weeks in the fridge, making it a great make-ahead dessert for gatherings.
- Kid-Friendly: Simple enough for kids to help with and packed with ingredients they love, like marshmallows and chocolate.
🧾 Ingredients overview
- Dark chocolate: The base ingredient provides rich, deep flavour and firmness when chilled.
- Butter: Adds creaminess and helps bind the chocolate with the other ingredients. *You can use salted or unsalted butter in this recipe.
- Golden syrup: Adds a subtle sweetness and keeps the chocolate mixture smooth. *In the US, use corn syrup.
- Digestive biscuits (or graham crackers in the US): Provides crunch and structure, balancing the chewy marshmallows and soft nuts.
- Mini marshmallows: Adds sweetness and a chewy texture that contrasts with the other ingredients.
- Roasted nuts (optional): Brings a crunchy element and a slightly savoury balance to the sweetness of the chocolate.
- Dried cranberries (optional): Adds a tangy sweetness and chewy texture.
- Desiccated coconut (optional): A light sprinkling that gives a slightly nutty, tropical flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Rocky Road recipe step-by-step
- Melt the chocolate mixture: Combine the dark chocolate, butter, and golden syrup (or corn syrup) in a heatproof bowl over simmering water. Stir occasionally until fully melted and smooth. *You can use the microwave for this step, but be sure to stir the chocolate frequently so it doesn't burn.
- Prepare the mix-ins: In a large bowl, stir together the crushed digestive biscuits (or graham crackers), mini marshmallows, roasted nuts, and cranberries (if using).
- Combine and mix: Pour the melted chocolate mixture over the dry ingredients. Gently fold the ingredients until everything is coated in the chocolate.
- Transfer to pan: Line a square baking tin with parchment paper. Press the rocky road mixture into the tin, ensuring an even layer.
- Chill: Sprinkle desiccated coconut on top if using. Refrigerate for at least 2 hours until fully set.
- Cut and serve: Remove the set rocky road from the tin, slice into squares, and serve immediately or store in the fridge.
📖 Variations
- Nuts: Swap the roasted nuts for any type you prefer, such as pecans, walnuts, or even peanuts.
- Dried Fruit: Instead of cranberries, try raisins, dried cherries, or apricots.
- Gluten-Free: Substitute gluten-free biscuits to make this recipe suitable for those with gluten intolerance.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Prevent Sogginess: Avoid over-crushing the biscuits. Large chunks create a better contrast with the chewy ingredients and prevent the mixture from becoming too soggy.
- Texture Balance: For added crunch, toast the nuts slightly before adding them to the mix.
- Flavour Enhancer: A pinch of sea salt sprinkled on top before chilling can enhance the flavours and cut through the sweetness.
🍯 Storing and reheating leftovers
- Fridge: Store rocky road in an airtight container in the fridge for up to 2 weeks. This will keep the chocolate firm and the ingredients fresh.
- Freezer: To freeze, wrap the rocky road squares individually in parchment paper and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheat: Rocky Road doesn’t need to be reheated, but if you prefer a softer texture, let it sit at room temperature for 10–15 minutes before enjoying.
❓Recipe FAQ's
Absolutely! Simply omit the nuts or replace them with additional mix-ins like popcorn, pretzels, or extra marshmallows.
If your rocky road sets too hard, you may not have added enough butter. Also, ensure you don’t overheat the chocolate mixture and try cutting it into smaller squares so it softens faster at room temperature.
This could be due to improper pressing when transferring the mixture into the pan. Be sure to press the mixture firmly to create a compact, even layer. Additionally, if the mix-ins (like biscuits or nuts) are too large, they can prevent the mixture from binding properly.
Looking for other chocolate recipes like this? Try these:
If you tried this Rocky Road please let me know in the comments below, and please leave a star rating while you're there!
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The Best Rocky Road
Ingredients
- 400 g (2 cups) dark chocolate, 70% cocoa
- 150 g (½ cup) unsalted butter
- 100 g (¼ cup) golden syrup
- 200 g (2 ¼ cups) digestive biscuits, roughly crushed
- 150 g (3 cups) mini marshmallows
- 100 g (⅔ cup) unsalted roasted nuts, e.g., almonds, hazelnuts, or a mix
- 50 g (¼ cups) dried cranberries, optional
- 25 g (¼ cups) desiccated coconut, optional
Instructions
- Melt the chocolate mixture: In a large heatproof bowl, combine the dark chocolate, unsalted butter, and golden syrup. Place the bowl over a pot of simmering water (ensure the bottom of the bowl does not touch the water). Stir occasionally until the mixture is fully melted and smooth.
- Prepare the mix-ins: In a separate large mixing bowl, combine the crushed digestive biscuits, mini marshmallows, roasted nuts, and dried cranberries (if using). Stir to distribute evenly.
- Combine and mix: Pour the melted chocolate mixture over the dry ingredients. Using a spatula, gently fold the ingredients together until everything is well coated with the chocolate mixture.
- Transfer to pan: Line a 20cm x 20cm (8-inch x 8-inch) square baking tin with parchment paper, allowing the edges to overhang for easy removal. Pour the rocky road mixture into the prepared tin, pressing down lightly to ensure an even layer.
- Chill: Sprinkle the top with desiccated coconut (if using). Place the tin in the refrigerator and allow it to chill for at least 2 hours or until set.
- Cut and serve: Once set, remove the rocky road from the tin using the parchment paper overhang. Place on a cutting board and slice into 16 squares. Serve immediately or store in an airtight container in the refrigerator.
Notes
- Chocolate Variety: While dark chocolate is recommended for its rich flavor, you can use milk or white chocolate for a sweeter version.
- Nut Options: Feel free to substitute the nuts with your favorites, or omit them entirely for a nut-free version.
- Storage: Rocky Road can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months; simply thaw in the refrigerator before serving.
- Add-ins: Customize your rocky road by adding other ingredients like chopped candy bars, dried fruits, or even popcorn for extra texture and flavor.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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