Chocolate Rocky Road
Indulge in the ultimate no-bake treat with this Chocolate Rocky Road recipe, a decadent combination of rich dark chocolate, fluffy mini marshmallows, and crunchy biscuit chunks. This versatile dessert features additional texture and flavor from optional ingredients like unsalted peanuts and tangy dried cranberries, making every bite a delightful surprise. With just 15 minutes of prep time and no oven required, it’s the perfect fuss-free sweet for parties, holiday gatherings, or simply satisfying your chocolate cravings. Topped with a dusting of powdered sugar for a decorative finish, these irresistible squares are as beautiful as they are delicious. Store them in the fridge for up to a week to enjoy a ready-made snack anytime!
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Recipe Information
Ingredients
- 300 grams dark chocolate
- 125 grams unsalted butter
- 2 tablespoons golden syrup
- 100 grams mini marshmallows
- 150 grams digestive biscuits (or graham crackers)
- 50 grams unsalted peanuts (optional)
- 50 grams dried cranberries (or raisins, optional)
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on the edges for easy removal later.
Break up the digestive biscuits into small, bite-sized chunks. You can do this by placing them in a ziplock bag and gently crushing them with a rolling pin—be careful not to over-crush them as you want some texture.
In a heatproof bowl, combine the dark chocolate, unsalted butter, and golden syrup. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir gently until the mixture is melted and smooth.
Remove the melted chocolate mixture from the heat and let it cool slightly (about 3-5 minutes) so that you don’t melt the marshmallows when mixing.
Stir the mini marshmallows, biscuit chunks, peanuts, and dried cranberries into the melted chocolate mixture until everything is evenly coated.
Pour the mixture into the prepared baking pan, spreading it out evenly with a spatula. Press down gently to compact the mixture, ensuring there are no large gaps.
Refrigerate the pan for at least 2 hours, or until the Rocky Road is completely set and firm.
Once set, lift the Rocky Road out of the pan using the parchment paper overhang. Transfer it to a cutting board and cut into 12 squares or smaller pieces, depending on your preference.
Dust with powdered sugar for a decorative touch, if desired. Serve immediately or store in an airtight container in the fridge for up to a week.
Nutrition Facts
Calories |
4175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.8 g | 316% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 452.3 g | 164% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 227.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 398 mg | 31% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 2332 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
