We’ve got a lot of busy, social weekends coming up as we head into Christmas and I think it’s always nice to bring along a little gift or treat for your friends if you can. As I love spending time in the kitchen the gifts tend to be edible and very sweet… There will be a few recipes coming along over the next few days for relatively easy bakes, but I thought I’d start with a “non-bake” in the form of Rocky Road.

Everyone knows the basic equation for Rocky Road – chocolate + biscuity pieces + something soft and chewy = happiness. Of course, it’s a fairly imprecise formula and within that simple structure there’s quite a lot of wiggle room.

The first question is normally “what type of biscuit should I use?”. I’ve made Rocky Road with both Rich Tea and Digestive biscuits in the past and personally prefer the softer, crumblier nature of the latter but if you want to use the dry, drinks coaster that is a Rich Tea then it’s your call. You could try any biscuit here – I’ve seen recipes that use cookies, ginger biscuits and more, so experimentation is definitely encouraged.

I think that marshmallows are a given, so let’s not debate their inclusion, eh? Biting into the softened chocolate mixture to find a big, pillowy mallow is a thing of joy and that should not be changed. Ever!

You could stop there and you’d have a wonderful treat but if, like me, you’re someone who doesn’t have limits then keep adding in sweet treats until you get bored. I added some chopped dried cranberries, as an alternative to raisins, and some chopped fudge, as I hope it would remind me of the gone-but-not-forgotten Cadbury Fuse (one of my childhood favourites).

One thing to bear in mind is that if you do manage to show some restraint you may need a few more biscuits and marshmallows to make sure you don’t have to play a game of hunt the rocky bits…

Rocky Road

As much as I love baking there’s a lot to be said in favour of a recipe that yields such wonderful results without the need to turn on the oven. Rocky Road is a proper throwback to the “fridge cakes” of my childhood, though made much more interesting with the addition of a few more textures.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Baking, Dessert
Cuisine: Baking, Cakes, Desserts
Servings: 12


  • 175 g Butter
  • 250 g Good Quality Dark Chocolate 65%-75% cocoa
  • 175 g Good Quality Milk Chocolate 35% cocoa
  • 5 tbsp Golden Syrup
  • 150 g Digestive Biscuits broken into chunks
  • 150 g Marshmallows either mini baking ones or larger ones cut into quarters
  • 75 g Fudge cut into ½cm pieces
  • 50 g Dried Cranberries


  • Line a deep baking sheet with baking parchment.
  • Melt the butter, chocolate and golden syrup in a large pan over a low heat. You want everything to melt together nicely and if it’s too hot it will catch and the chocolate may separate.
  • When it’s all melted stir to mix well, then put a small amount to one side (which you’ll use to create a smooth surface over the top of the rocky road later). Allow to cool slightly.
  • Add in the biscuits, marshmallows, fudge and cranberries and mix well then spoon into the prepared baking sheet. Press it down and out towards the edges to minimise any air gaps.
  • Carefully pour the reserved chocolate mixture over the top and smooth out with a spoon or palette knife. Pop the tray into the fridge and allow to cool until set.
  • Cut into bars as big or as small as you like and enjoy.

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