About this quick & easy Rocky Road recipe
This quick and easy Rocky Road recipe is one of our most popular recipes on Baking Mad! After all, who doesn't love a slice of Rocky Road - filled with marshmallows, crumbly biscuits and rich velvetty chocolate.
Rocky road fridge cake is a no-bake cake, which is super easy make. Fluffy marshmallows, crunchy nuts (optional!), and chunks of biscuits coated in melted chocolate - it's as simple as that. This easy Rocky Road recipe is simple to throw togethher and the best bit is you can personalise your cake by mixing and matching the ingredients with your favourite sweets and biscuits. Why not try adding Lotus biscuits or drizzles of nutella to make the ultimate personalised rocky road birthday cake!
What is the difference between Tiffin and rocky road?
The difference between rocky road and tiffin recipes is typically down to how the chocolate mixture binds together. Some tiffin recipes use condensed milk and cocoa powder to hold it all together and then add chocolate on top. Whereas, Rocky road is typically made using melted chocolate and syrup to hold it all together. We prefer this way, so our tiffin is made in a similar way.
Looking for more rocky road recipes? Give our rocky road cookies or rocky road brownies a go.
Method
Step 1:
Line a 24 cm/9" square baking tin with non-stick baking paper.
Step 2:
Heat the butter, chocolate and golden syrup in a pan over a low heat until melted. Remove from the heat.
Step 3:
Stir in the crushed biscuit pieces, nuts and marshmallows. Tip the mixture into the tin and smooth the top with a wet knife.
Step 4:
Melt the white chocolate and drizzle over the top of the cake to decorate.
Step 5:
Chill in the fridge for about 2 hours until firm enough to cut.
Ingredients
- 125g Unsalted butter (softened)
- 150g Dark chocolate (broken into pieces)
- 150g Milk chocolate (broken into pieces)
- 3 tbsp Golden syrup
- 100g Digestive biscuits (roughly crushed)
- 100g Brazil nuts (roughly chopped)
- 100g Mini marshmallows
- 50g White chocolate (to drizzle)
Utensils
- 24cm square baking tin
- Baking paper
- Saucepan
Nutritional Information
per 39g- 224cal Energy
- 15g Fat
- 7.6g of which Saturates
- 20g Carbohydrates
- 16g of which Sugars
- 2.5g Protein
- 0.12g Salt
Recipe Reviews
Yummy
It looks really nice taste is great diam bars were lovely
Amazing but 100g of marshmallows is ALOT!
Perfect recipe! Only change I make is instead of nuts, use malteesers x
Very good idea
This is such a fabulous recipe...and I did compare quite a few recipes before using this one. However, I used 200g McVities Digestive biscuits (these are still the best digestives on the market 😋), as I thought there was a lot of chocolate and it was just right. I didn't use any nuts, but added instead raisins and cranberries. Nor did I use the white chocolate drizzle topping. I will also use the mini marshmallows next time. I had some large ones and they were very sticky as I cut them up into 8ths, which was bit of a faff. Having said that though, when it was divided into small squares, it looked great and the taste was so yummy 😋 This recipe will be my go to everytime! Thanks very much.
Ingredients
- 125g Unsalted butter (softened)
- 150g Dark chocolate (broken into pieces)
- 150g Milk chocolate (broken into pieces)
- 3 tbsp Golden syrup
- 100g Digestive biscuits (roughly crushed)
- 100g Brazil nuts (roughly chopped)
- 100g Mini marshmallows
- 50g White chocolate (to drizzle)
Utensils
- 24cm square baking tin
- Baking paper
- Saucepan
Nutritional Information
per 39g- 224cal Energy
- 15g Fat
- 7.6g of which Saturates
- 20g Carbohydrates
- 16g of which Sugars
- 2.5g Protein
- 0.12g Salt