The BBC Good Food logo
Christmas rocky road served on a platter

Christmas rocky road

By
Rating: 4 out of 5.8 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 3 hrs chilling
  • Easy
  • 20 squares

Adapt this festive rocky road however you like. It’s great for using up leftover Christmas sweets and biscuits, and you can get kids involved in making them, too

Nutrition: Per serving
NutrientUnit
kcal286
fat16g
saturates9g
carbs32g
sugars25g
fibre1g
protein3g
salt0.3g
Advertisement

Ingredients

  • 100g butter , cut into cubes, plus extra for the tin
  • 250g Christmas biscuits , such as shortbread or chocolate biscuits
  • 75g shelled nuts (use up a bag of whole nuts, or bits and bobs from the baking cupboard)
  • 100g mixed dried fruit (such as raisins, cherries or glacé ginger)
  • 75g Christmas sweets (candy canes, marshmallows or jelly sweets)
  • 400g milk or plain chocolate (or a mixture of both), chopped
  • 140g golden syrup (weigh this straight into the pan you will use for melting)
  • 2 tbsp sprinkles , or more sweets, to decorate

Method

  • STEP 1

    Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces – they need to be no smaller than a pea, but not too chunky or your rocky road won’t hold together. 

  • STEP 2

    Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.

  • STEP 3

    Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.

  • STEP 4

    Tip the mixture into the tin, then level the top – it doesn’t need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.

Goes well with

Recipe from Good Food magazine, November 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content