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:
- 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.
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- 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
- 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.
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.
Free From/Suitable For…
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.