Squares of rocky road on a chopping board

Prep: 15 mins Cook: 5 mins plus chilling


Serves 12

Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients

Nutrition and extra info

Nutrition: per serving (with raisins)

  • kcal320
  • fat20g
  • saturates11g
  • carbs31g
  • sugars20g
  • fibre3g
  • protein3g
  • salt0.5g
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  • 200g digestive biscuits (Rich Tea can also be used)
  • 135g butter or margarine



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dark chocolate (70% cocoa works best)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2-3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 100g mini marshmallows (chopped regular marshmallows work too)
  • icing sugar, to dust

Optional (up to 100g)

  • raisins, dried cranberries or any dried fruit
  • nuts
  • popcorn
  • honeycomb, broken into pieces



    Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…


  1. Grease and line an 18cm square brownie tin with baking paper.

  2. Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.

  3. In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.

  4. Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.

  5. Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

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Comments, questions and tips

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29th Aug, 2012
Really yummy, easy to add different ingredients to accommodate whatever you have to hand!
24th Aug, 2012
Great recipe! I added hazelnuts, raisins and maltesers for an extra crunch. Tastes very rich because of the dark chocolate and recommend using half of milk chocolate instead. Small marshmallows are easier to use as chopping regular sized ones are sticky but give a great taste in the end.
14th Jul, 2012
HI wld it ok to freeze these?
4th Jul, 2012
This is a great recipie used it many times now I used it thismorning and used oreo cokkies, cherries and marshmallows hope it tastes as good as I think it will xxx
28th Apr, 2012
Added Glace Cherries to the ingredients and sprinkled a crushed Crunchie bar to the top. A birthday cake with a difference.
19th Apr, 2012
Made this for work for my birthday and it was a great hit although I thought it might have been too rich- just used biscuits and marshmallows. Will try with added dried fruit next time to take the edge off the dark chocolate taste.
8th Apr, 2012
this recipe is amazing. it is soo tasty and rich, me and my family loved it. great recipe! thankyou.
17th Mar, 2012
Great recipie, tastes delicious and quick to make! I added some chocolate muffins to make it extra chocolatey!
15th Jan, 2012
Ive made this recipe a few time now and made a little change to enable my gluton free partner to enjoy it too. i've used maltesers instead of biscuits (using gluten free biscuits far too expensive) enjoy, he is big style
2nd Jan, 2012
Add Turkish delight, absolutely delicious


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