Nutty Rocky Road Slice
Indulge in the ultimate sweet treat with this Nutty Rocky Road Slice, a no-bake dessert brimming with rich textures and flavors. This easy-to-make recipe combines velvety dark and milk chocolate with crunchy mixed nuts, crumbly digestive biscuits, fluffy mini marshmallows, and a hint of tartness from optional dried cranberries. Perfectly balanced with a mix of sweet and nutty goodness, it sets quickly in the refrigerator, making it an ideal last-minute treat for parties, gifts, or simple indulgences. With just 15 minutes of prep time and 5 minutes of cooking, this irresistible rocky road slice will become your go-to recipe for satisfying chocolate cravings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams dark chocolate
- 200 grams milk chocolate
- 100 grams unsalted butter
- 3 tablespoons golden syrup
- 200 grams digestive biscuits
- 150 grams mini marshmallows
- 100 grams mixed nuts (almonds, hazelnuts, and peanuts)
- 50 grams dried cranberries (optional)
Instructions
1. Line a 9-inch square baking tin with parchment paper, making sure there is some overhang for easy removal later.
2. Break the digestive biscuits into small chunks by placing them in a ziplock bag and gently crushing them with a rolling pin. You want a mixture of crumbs and small pieces for texture.
3. Place the dark chocolate, milk chocolate, unsalted butter, and golden syrup in a large heatproof bowl.
4. Melt the chocolate mixture gently over a pot of simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between to avoid burning.
5. Once fully melted and smooth, remove the chocolate mixture from the heat and allow it to cool slightly for 2-3 minutes.
6. Stir the crushed digestive biscuits, mini marshmallows, mixed nuts, and dried cranberries (if using) into the melted chocolate mixture. Mix well to ensure everything is evenly coated.
7. Pour the mixture into the prepared baking tin, spreading it out evenly and pressing it down gently with the back of a spoon to compact it.
8. Place the tin in the refrigerator and allow the rocky road to set for at least 2 hours or until firm.
9. Once set, lift the rocky road out of the tin using the parchment overhang. Place it on a cutting board and cut into 16 slices or squares using a sharp knife.
10. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.4 g | 430% | |
| Saturated Fat | 166.1 g | 830% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 669.1 g | 243% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 472.6 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 3573 mg | 76% | |
*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.
