Whoever came up with the idea for rocky road was a genius. It requires no baking, contains lots of delicious ingredients and no one expects it to look picture perfect!
Having made several batches of rocky road, much to the delight of my two boys, I have four tips to make the perfect recipe:
- Don’t break the biscuits too small. If you do the rocky road lacks a bit in crunch.
- 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.
- 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.
- 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.
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).
For this version I opted for raisins and cherries. I like the sweetness and slightly different texture they add.
Rocky Road FAQs
If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.
- What is the best chocolate to use for rocky road?
- What is the best way to melt chocolate?
- Why has my chocolate gone grainy?
- What is the best method to cut rocky road neatly?
- How long will rocky road keep for?
- Can rocky road be frozen?
- What is this rocky road free from? Who are the suitable for?
- Other rocky road recipes you might enjoy
What is the best chocolate to use for rocky road?
For this recipe I use a mix of dark and milk chocolate for the perfect balance of sweet and bitter.
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 varieties from the confectionary aisle would be fine but it’s more risky, Cadbury’s for example seizes very easily if you try and melt it.
What is the best way to melt chocolate?
In this recipe I melt both types of chocolate (milk and dark) in a saucepan over a very low heat along with the golden syrup and butter.
As the chocolate starts to melt, it is a good idea to keep stirring the mixture to make sure nothing catches and burns on the bottom or sides of the pan.
Melting chocolate in the microwave
You can also microwave the chocolate mixture in short bursts making sure to stir after each round of heat.
Start with 30 second intervals and move to 10 second bursts as the everything starts to come together. Remember that you can always put it back in the microwave but you can’t undo what is already done so err on the side of caution.
Melting chocolate in a double boiler.
If you are nervous or wish to be extra cautious, you can melt the chocolate in a double boiler. This will take longer than meting everything directly in the pan which I suggest.
To do this, place the chocolate etc into a heatproof bowl and set that over a pan of simmering water. Make sure that the bowl does not touch the water. Continue stirring until everything is melted together.
Why has my chocolate gone grainy?
The chocolate that I use has never taken on a grainy texture or seized up but occasionally a reader will tell me that this has happened to them. These are the things to check to ensure this doesn’t happen:
- As mentioned above, consider the type of chocolate you are using – not all chocolate is suitable for melting.
- Melt the chocolate along with the butter and golden syrup. Adding cold ingredients into warm melted chocolate can cause it to seize because of the temperature difference.
- Make sure to keep the temperature low while the ingredients are melting together.
- Keep stirring as the chocolate is melting.
What is the best method to cut rocky road neatly?
Make sure that the rocky road is properly chilled – I recommend at least 2 hours in the fridge. It needs to be actually cold and not just room temperature.
Use the sharpest and largest knife you own. Start cutting with the tip and push the blade down in the the rocky road using the palm of your other hand. Cutting in one smooth motion will give a much neater result than making multiple jagged cuts.
Be careful with the knife but remember that most injuries are caused my knives not being sharp enough and slipping as a result. So don’t be scared to use a good sharp knife.
How long will rocky road keep for?
Rocky road will keep in the fridge for at least a week in an airtight container.
Can rocky road be frozen?
This rocky road is suitable for freezing. Store it in an airtight container with greaseproof paper between any layers of the rocky road to keep the separated. Defrost in the fridge before eating.
What is this rocky road free from? Who is it suitable for?
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Egg-Free
- Tree Nut-Free
- Peanut Free
- Sesame-Free
- Lupin-Free
Other rocky road recipes you might enjoy
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Rocky Road
INGREDIENTS
- 100 g butter
- 175 g milk chocolate
- 85 g dark chocolate
- 3 tbsp golden syrup
- 150 g rich tea biscuits
- 50 g mini marshmallows - preferably frozen for a couple of hours
- 50 g raisins
- 40 g glacé cherries
RECIPE VIDEO
INSTRUCTIONS
- 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).
- Melt in a pan on a low heat butter (100g), milk chocolate (175g), dark chocolate (85g) and golden syrup (3 tbsp).
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Louise says
This is one of the best recipes I’ve ever actually made myself!! Super easy and even tastier.
I don’t understand how some people are finding it so hard… are u measuring correctly? I always have more than enough.
Thanks for recipe!!
Jen says
I made this for the first time and was delighted with the results really easy to make. I used dried cranberries as didn’t have cherries and that worked nicely. I’d seen the comment about grainy chocolate so melted the choc mixture in a glass bowl sitting in a pan of boiling water and had no problem. Will definitely make this again, thank you for the recipe
Jen
Christine Beddis says
The chocolate temperature should reach 45 degrees to be tempered otherwise it will possibly be grainy either side of this figure as crystals form.
Sam says
the amount of chocolate was tiny and did not cover the toppings so the rocky road wouldn’t bind 🙁
lavinia says
is the golden syrup important or not im on a healthy diet so Im letting myself eat 100% cocoa chocolate and I don’t want to have so much sugar as it is not allowed in my diet
Charlotte Oates says
If you’re looking for a low sugar Rocky Road then I’d suggest searching for a recipe that is specifically designed for your diet plan. Even without the golden syrup, the marshmallows, dried fruit and biscuits all contribute to a high sugar content so I don’t think this would be suitable.
Priya Mistry says
I’ve tried this twice and I don’t understand why my chocolate becomes grainy as if it’s burnt once I incorporate the butter and folder syrup.
Charlotte Oates says
Do you melt the chocolate and then add the other ingredients or melt them all together? I always melt them together as sometimes adding the cold ingredients to the warm chocolate can cause it to sieze and go lumpy (as you’ve described).
It could also be that it’s being melted on too high a temperature. You need to keep the hob on a nice low temperature and melt it slowly, or if you’re using the microwave, make sure you use short bursts (20-30 seconds) and mix the ingredients well between each one.
Sarah says
I am also struggling with this I’ve tried melting together, I’ve tried melting the butter and syrup and then slowly adding the chocolate finely chopped until melted. I’ve done it with constant stirring, I’ve tried it on the lowest heat possible. Every single time the chocolate mix seizes and I can not understand how or why it keeps happening. I love rocky road, I just can’t understand why the mixture won’t work for me
Charlotte Oates says
What brand of chocolate are you using? How high is your heat?
I always use chocolate from the baking aisle as I find that melts better than chocolate from the sweet aisle and I keep the heat really low.
Kim says
Can I please ask what chocolate do you use?
Charlotte Oates says
I use chocolate from the baking aisle not the sweet aisle as I find it melt better. I’ll usually go for Dr Oetker, but I’ll also use others (e.g. supermarket own brand – Aldi do lovely chocolate, Green & Black’s, etc.) if they’re on special offer or Dr. Oetker isn’t available.
Kelly says
Super easy and tasty!
Kim says
Do you have any tips on cutting the rocky road perfectly so that it’s nice and neat?
Charlotte Oates says
Nice big knife and very sharp (be careful!). I line up the knife on the top of the rocky road and push down on the top.
Charlotte Oates says
The recipes my boys most like to make with me are:
* M&Ms (or Smarties) Cookies
* Chocolate Chip Soda Bread
* Chocolate or Vanilla Cupcakes
Michelle says
Hi great video and recipe just wondering do you have to use butter as my aunt is allergic to it. Is the butter a necessity?
Charlotte Oates says
You could switch it for a dairy-free alternative or coconut oil.
Judith says
Delicious recipe, thanks for sharing.
Charlotte Oates says
Thanks, I’m glad you enjoyed it x
Sabine says
Well, I tried and I failed. I followed the instructions very carefully but when I took 100ml off I hardly had any chocolate left in the pan. So could not even fold in the biscuits. So I poured the 100 ml back in which did not change a thing. Now I have a completely crumbled heap of whatsoever on my tray which does not look anything like a rocky road . more like a road accident 🙁 It won’t stick together, no smooth-ish surface nothing. I have not even a clue on how to salvage it. Waste of time and ingredients, sorry.
Charlotte Oates says
I’m sorry to hear the recipe didn’t work out for you. I usually have plenty of the chocolate mixture left after taking out 100ml as you can see in the video so I’m not too sure why the same didn’t happen for you.
Charlotte Oates says
That’s great. I’m glad you all enjoyed them.
Kate says
Is it best to use normal chocolate or cooking chocolate?
Charlotte Oates says
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.
Kathy Swindles says
Hi Charlotte,
How long with your Rocky Road keep for in the fridge? Freezer?
Thanks
Charlotte Oates says
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.
Nancy says
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…
Charlotte Oates says
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.
Anna says
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!
Charlotte Oates says
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.
Karen says
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 mummydoit.co.nz
Charlotte Oates says
Thanks Karen. You could always melt down any leftover Easter eggs to make it!