Rocky Road

A scrumptious, indulgent and easy-to-make rocky road recipe.

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A scrumptious, indulgent and easy-to-make rocky road recipe.
Whoever came up with the idea for rocky road was a genius. It requires no baking, contains lots of yummy ingredients and no one expects it to look picture perfect! The only down-side is that it is none too healthy.

Having made several batches of rocky road, much to the delight of my two boys, I have four tips to make the perfect recipe:

  1. Don’t break the biscuits too small. If you do the rocky road lacks a bit in crunch.
  2. Freeze the marshmallows before-hand. The first couple of times I made the recipe, when I added the marshmallows to the chocolate mixture (even after allowing the chocolate to cool for a few minutes) they melted. The recipe still tasted great, but the marshmallow flavour and gooey texture got a bit lost.
  3. Set aside some melted chocolate for the end. Once you have laid out your final mixture in a tray, pouring over this chocolate helps to fill in any gaps and gives a slightly smoother look on top.
  4. Use a combination of dark and milk chocolate. Use all dark chocolate and the recipe tastes too rich, all milk chocolate and the recipe is too sweet.
A scrumptious, indulgent and easy-to-make rocky road recipe.

There are lots of variations of rocky roads. Marshmallows and biscuits are generally included in all, but then different versions include adding in nuts (brazil, walnut, pistachio, coconut) or various berries (cranberries, blueberries, strawberries). As I am not a huge fan of nuts I opted for raisins and cherries. I like the sweetness and slightly different texture they add.

My final thought is that rocky roads don’t stack too well due to their uneven nature…but we thought we would attempt a photo anyway!

A scrumptious, indulgent and easy-to-make rocky road recipe.

Rocky Road

Active Time: 15 minutes

Total Time: 2 hours, 15 minutes

Serves 12


  • 100g butter
  • 175g milk chocolate
  • 85g dark chocolate
  • 3 tbsp golden syrup
  • 150g rich tea biscuits
  • 50g mini marshmallows (preferably frozen for a couple of hours)
  • 50g raisins
  • 40g glacé cherries


Watch a video of this recipe…

  1. If you want the marshmallows to hold their shape, then put them in the freezer a couple of hours before starting your recipe (I also like to ensure they are separated from one another).
  2. Melt in a pan on a low heat butter (100g), milk chocolate (175g), dark chocolate (85g) and golden syrup (3 tbsp).
  3. Once melted set aside 100ml of the melted chocolate mixture to be used later, leave the rest in the pan but turn off the heat.
  4. Crush the biscuits (150g) into small pieces (take a look at the video for an idea of the size you want) and fold into the chocolate mixture in the pan.
  5. Chop the cherries (40g) into halves or thirds depending on their size and add to the pan. Also mix in raisins (50g) and mini marshmallows (50g).
  6. Lay out the baking parchment onto a tray (approx 20cmx26cm) and spoon the mixture onto it. Press down firmly on the mixture to compress it and form an even layer.
  7. Pour the 100ml of melted chocolate which you set aside earlier evenly across the top of the mixture. The idea is to fill in any gaps with it, and create a slightly smoother top surface. The liquid should only just cover all of the surface, so you may need to spread it with a spoon to distribute it evenly.
  8. Finally put it in the fridge to set. It will be set enough to eat in about two hours, but I prefer to leave it overnight to give it a enough time to fully harden.

NOTE – This rocky road is suitable for freezing. Store in an airtight container with greaseproof paper between any layers of the rocky road to keep the separated. Defrost in the fridge before eating.

Nutritional Information

Calories: 287 kcal (14%), Fat: 16.1g (23%), Saturated Fat: 9.0g (45%), Carbohydrates: 32.2g (12%), Sugar: 23.5g (26%), Fibre: 1.1g (5%), Protein: 2.6g (5%), Salt: 0.2g (3%)

This is the estimated nutritional information per serving (for the kebab only, excludes the pitta and salad/vegetables). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

  • Egg-Free
  • Nut-Free
  • Soy-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

A scrumptious, indulgent and easy-to-make rocky road recipe.


  1. Love rocky road! But never made it. Might have to give this a go when we’ve eaten all the Easter Eggs and we’re in need of more chocolate! Thanks for sharing on the #BlogFairLinkParty at

  2. Hi I’m doing a project about fair-trade cooking in food tech and would love if you had any suggestions of any good fair-trade recipes both sweet and savoury dishes. I really like your website!

    • Hi Anna, I don’t have any fairtrade recipes (although I’m sure some would work well). I’d suggest you take a look at Pinterest to get some ideas, for example Equal Exchange has some great boards full of ideas.

  3. I found this recipe through Pinterest and I made it yesterday. I made a few substitutions: digestives instead of rich tea biscuits, currants instead of raisins and hazelnuts instead of glacé cherries, either because of personal taste or what I had in the store cupboard. As I’m losing weight but not cutting out treats I cut it into small cubes so I got 42 pieces. We’ve just tasted it and it is dee-lish-us!! I totally agree that it needs the dark chocolate as well as the milk chocolate, it makes it just the right amount of sweet and chocolate. Thank you so much for your recipe, I shall be making again. Now off to look at the rest of your recipes…

    • I’m really glad you enjoyed it. It’s one of those recipes that’s perfect for making your own substitutions adding what you love and taking away anything you don’t, we’ve made a few different variations of the recipe here too.

  4. Hi Charlotte,
    How long with your Rocky Road keep for in the fridge? Freezer?

    • It’ll keep for at least a week in the fridge. I’ve not tried freezing them but I suspect the chocolate might go a bit funny so personally I’d keep them in the fridge instead.

  5. Is it best to use normal chocolate or cooking chocolate?

    • I always buy my chocolate in the baking aisle as that way I know it’s suitable for melting. I tend to use Lindt, Dr Oetker, Green & Black’s or Aldi own brand (which is much cheaper and melts brilliantly). Some from the confectionary aisle would be fine but it’s risky, Cadbury’s for example seizes very easily if you try and melt it.

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