Nutty Rocky Road Bars
Indulge in the ultimate no-bake treat with these Nutty Rocky Road Bars—a perfect blend of rich, decadent chocolate and irresistible crunch. Featuring semi-sweet chocolate, buttery golden syrup, and an array of mix-ins like mini marshmallows, crunchy digestive biscuits, chopped nuts, and tart dried cranberries, this recipe creates a symphony of flavors and textures in every bite. With just 15 minutes of prep time and a simple chill in the refrigerator, these bars are as easy to make as they are to devour. Whether dusted with powdered sugar for an elegant finish or enjoyed as-is, they’re ideal for satisfying sweet cravings, sharing at gatherings, or packing as a special treat. Don’t miss these fuss-free, flavor-packed Nutty Rocky Road Bars—your next dessert obsession is just minutes away!
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Recipe Information
Ingredients
- 300 grams semi-sweet chocolate chips
- 60 grams unsalted butter
- 2 tablespoons golden syrup (or light corn syrup)
- 150 grams mini marshmallows
- 150 grams digestive biscuits (or graham crackers), roughly crushed
- 100 grams mixed nuts (e.g., almonds, hazelnuts, peanuts), roughly chopped
- 50 grams dried cranberries (or raisins)
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some excess hanging over the edges for easy removal later.
In a heatproof bowl set over a pot of simmering water (or use a microwave in 30-second intervals), melt the semi-sweet chocolate chips, unsalted butter, and golden syrup together. Stir until smooth and fully combined.
Remove the melted chocolate mixture from the heat and let it cool slightly for 2 to 3 minutes.
In a large mixing bowl, combine the mini marshmallows, crushed digestive biscuits, chopped mixed nuts, and dried cranberries.
Pour the slightly cooled chocolate mixture over the dry ingredients. Gently fold everything together until fully coated in the chocolate.
Transfer the mixture into the prepared baking pan, pressing it down evenly with a spatula to ensure the mixture is compact and level.
Refrigerate for at least 2 hours, or until fully set.
Once set, use the parchment paper overhang to lift the block out of the pan. Place it on a cutting board and use a sharp knife to cut into 12 bars or smaller bite-sized pieces if preferred.
Optional: Lightly dust the bars with powdered sugar before serving for a decorative touch.
Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 16.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 85 mg | 2% | |
*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.
