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The baking tin is placed in the fridge to chill for at least 3 hours or overnight, with the white marble cooktop visible in the background. Once set, the mixture is turned out of the tin and cut into neat chunks with a sharp knife.

Rocky Road Recipe

This easy no-bake treat combines melted chocolate, marshmallows, and biscuit chunks for a rich and chewy Rocky Road dessert. Perfect for quick, satisfying bites!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert, Snack
Cuisine British
Servings 16
Calories 265 kcal

Equipment

  • Large microwave-safe bowl or saucepan (for melting)
  • Mixing spoon or spatula
  • 20cm x 20cm baking tin
  • Baking paper
  • Sharp knife for cutting

Ingredients
  

  • For melting:
  • 150 g Unsalted butter
  • 250 g Dark chocolate Chopped
  • 150 g Milk chocolate
  • 4 tbsp Golden syrup
  • To stir in:
  • 200 g Mini marshmallows
  • 150 g Digestive biscuits Crushed into chunks

Instructions
 

Melt the chocolate mixture:

  • Microwave method: Place butter, dark and milk chocolate, and golden syrup in a large microwave-safe bowl. Heat for 30-45 seconds, then stir until smooth. Microwave for another 30 seconds if needed. Let cool for 5 minutes.
    A black saucepan on the white marble cooktop over low heat shows butter melting. Dark and milk chocolate chunks, along with golden syrup, are stirred into the melted butter, creating a smooth, rich mixture
  • Stovetop method: Melt butter in a saucepan over low heat, then add the chocolates and golden syrup, stirring on low until combined.

Mix in fillings:

  • Add mini marshmallows and crushed digestive biscuits to the melted mixture, stirring until well coated.
    Mini marshmallows and chunks of crushed digestive biscuits are being added to the melted chocolate mixture. A spoon stirs the ingredients in a large glass bowl on the white marble cooktop, ensuring everything is well coated in chocolate

Set in tin:

  • Line a 20cm x 20cm baking tin with baking paper. Pour the mixture in, pressing it down firmly.
    The chocolate-marshmallow-biscuit mixture is poured into a 20cm x 20cm baking tin lined with baking paper. The mixture is pressed down firmly into the tin, which rests on the white marble cooktop

Chill and serve:

  • Place in the fridge for at least 3 hours or overnight. Once set, turn out of the tin and cut into chunks with a sharp knife. Enjoy!
    The baking tin is placed in the fridge to chill for at least 3 hours or overnight, with the white marble cooktop visible in the background. Once set, the mixture is turned out of the tin and cut into neat chunks with a sharp knife.