Snowy Rocky Road

A festive version of my easy-to-make rocky road recipe with white chocolate, biscuits, marshmallows, dried cranberries and pistachio nuts.
Course Snack
Keyword No-Bake, Traybake
Prep Time 15 minutes
PLUS chilling 2 hours
Total Time 15 minutes
Servings 12 servings
Calories 432kcal
Author Jon Oates


  • 600 g white chocolate
  • 150 g rich tea biscuits
  • 30 g mini marshmallows
  • 200 g dried berry mix we used a mix of cranberries and blueberries
  • 50 g pistachio nuts


  • If you want the marshmallows to hold their shape, then put them in the freezer for a couple of hours beforehand (ensuring they are separated from each other).
  • Melt the white chocolate (600g) in a pan on a very low heat, stirring regularly to ensure it doesn’t burn.
  • Once the chocolate has melted set aside 150ml to be used later, leave the rest in the pan but turn off the heat.
  • Crush the biscuits (150g) into small pieces (but not too small, have a look at the original rocky road post for an idea of size if you are unsure) and fold into the chocolate mixture in the pan.
  • Mix in the dried berries (200g), mini marshmallows (30g) and pistachio nuts (50g).
  • Lay out baking parchment onto a tray (20cmx26cm) and spoon the mixture onto it. Press down firmly on the mixture to compress it so it forms an even layer.
  • Pour the 150ml 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 or spatula to distribute it evenly.
  • Finally put it in the fridge to set. It will be set enough to eat in about two hours.
  • Once set, cut it into squares and serve.


Calories: 432kcal | Carbohydrates: 49.7g | Protein: 5.9g | Fat: 23.2g | Saturated Fat: 12g | Sodium: 80mg | Fiber: 1.6g | Sugar: 40.6g