Ridiculously Easy Rocky Road

Rocky Road is one of my all time favourite desserts and I will never turn one down (even on a diet!). Making these delicious treats at home is so easy and so much tastier and cheaper than store bought ones (around £2.50 for 12 servings). It requires no baking and just 5 ingredients. So, what’re you waiting for?

This Rocky Road recipe will definitely go down well at a bake sale, party or at the office. To perfect, I have just 3 tips for you:

1. Don’t break the biscuits too small – you want a great crunch when you bite into a piece, so ensure that the biscuits are a good size. I recommend the size of a 20p coin.
2. Ensure the mixed ingredients are cold before putting into the fridge – to get the rocky road to set, you need to refrigerate the mixture. If it’s still warm when you put it into the fridge, it won’t set properly.
3. Don’t overload on the marshmallows – too many marshmallows will ruin the texture of the rocky road and also overpower the taste.

Vegan? Replacing butter with dairy-free butter or margarine will totally work! But remember, marshmallows are neither vegan or vegetarian (sad times). You can get vegan marshmallows but unfortunately they’re a little pricey. I suggest replacing them with raisins, sultanas or glazed cherries.

Follow the recipe below and remember to leave a comment about your thoughts and rate the recipe!

Note: Price per portion reflect purchasing ingredients from either Aldi or Asda. 

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Print Recipe

Ridiculously Easy Rocky Road

Prep Time

15 minutes

Cook Time

2 hours

Servings

Ingredients

• 200 g digestive biscuits
• 135 g butter (or non-dairy alternative)
• 200 g dark chocolate
• 100 g mini marshmallows (or veggie/vegan substitute)
• 3 tbsp golden syrup

Prep Time 15 minutes Cook Time 2 hours Servings Ingredients 200 g digestive biscuits 135 g butter (or non-dairy alternative) 200 g dark chocolate 100 g mini marshmallows (or veggie/vegan substitute) 3 tbsp golden syrup

Instructions

1. Grease and line an 18cm square brownie tin with baking paper.
2. Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into around 20p-sized lumps and set aside.
3. In a large saucepan, melt 135g butter (or dairy-free alternative), 200g dark chocolate and around 3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave until completely cooled.
4. Take the biscuits, 100g mini marshmallows and stir into the chocolate mixture until everything is completely covered.
5. Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hours (the longer the better), then cut into 12 fingers.