Rocky Road Recipe
128 Reviews
How to make rocky road:
Our no-bake rocky road recipe is simple, delicious and fun to make. It’s filled with gooey marshmallows and crumbly biscuits, then covered in rich, velvety chocolate.
What does rocky road have in it?
Typically, rocky road contains dark and milk chocolate, with chunks of marshmallow and biscuit inside. However, variations also contain peanuts, raisins, almonds, or anything else you like! We’ve also drizzled ours in white chocolate, but you could also do this with Nutella or caramel sauce.
How did rocky road get its name?
Rocky road takes its name in reference to the chunks of biscuits and chocolate packed into the recipe.
What’s the difference between tiffin and rocky road?
Often, rocky road is known as ‘rocky road’ in the US and known as ‘tiffin’ in the UK. However, the difference between rocky road and tiffin is how the chocolate mixture binds together, as well as the ingredients used.
Some tiffin recipes often use condensed milk and cocoa powder, then add the chocolate on top. Tiffin also tends to contain a medley of fruits, rather than the marshmallows found in rocky road. Rocky road is typically made using melted chocolate and syrup to hold the ingredients together.
Method
Step 1
Lightly grease and line a 24 cm/9" square baking tin with non-stick baking paper. Gently rub your hands around the inside of the tin to ensure that the paper is stuck to the sides to give your Rocky Road a neat square shape when set.
Step 2
Melt the butter, chocolate and golden syrup in a pan over a low heat until melted. (Tip: to help your ingredients melt a little faster without turning up the heat, chop the butter and chocolate into smaller chunks before adding to the pan) Once melted remove from the heat.
Ingredients for this step
- Unsalted butter (softened) (125g)
- Dark chocolate (broken into pieces) (150g)
- Milk chocolate (broken into pieces) (150g)
- Silver Spoon Golden Syrup (3 tbsp)
Step 3
Crush the biscuits into small pieces (bash them in a bowl or food ziplock bag with the end of a rolling pin) and blend together with the marshmallows and melted chocolate mix. Tip the mixture into the baking tin and smooth the top with a wet palette knife..
Ingredients for this step
- Digestive biscuits (roughly crushed) (200g)
- Brazil nuts (roughly chopped) (100g)
- Mini marshmallows (100g)
Step 4
Melt the white chocolate and drizzle over the top of the cake to decorate.
Ingredients for this step
- White chocolate (to drizzle) (50g)
Step 5
Chill in the fridge for about 2 hours until firm enough to cut. You can store for between 3-5 days in the fridge (if it doesn't get gobbled up straight away) Simply cover with cling film to protect your bake.
Ingredients
- 125gUnsalted butter (softened)
- 150gDark chocolate (broken into pieces)
- 150gMilk chocolate (broken into pieces)
- 3 tbspSilver Spoon Golden Syrup
- 200gDigestive biscuits (roughly crushed)
- 100gMini marshmallows
- 50gWhite chocolate (to drizzle)