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 a dairy product made from separating whole milk or cream into fat and…

  • 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 translucent, golden-amber coloured, sweet syrup

  • 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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7th Feb, 2013
By way of accident and lack of planning I made a few changes. 100g dark chocolate, 100g milk chocolate with hazelnuts. I used butterscotch sauce instead of golden syrup but 2spoons instead of three. Threw in a few cherries and some maltesers too. Was short for time and put it in the freezer for an hour. Delicious
11th Nov, 2012
good. I put a pinch of parika in for some spice and pecan nuts for extra texture
6th Nov, 2012
I replaced 50g of digestives with 50g of Amaratti biscuits, simply because I am addicted to them, and it worked really well. Don't think I'll be sharing much of this, they'll have to fight me for it!
5th Nov, 2012
I always replace about 30% of the crumbled rich tea biscuits with crushed oreos and it has been going down a treat with everyone I know for the past 2 years since I first found this recipe. I sometimes add chopped chocolate fingers too :)
4th Nov, 2012
Ok, these are so yummy..... as I didn't have many marshmallows I used milky ways, I just cut them up and threw them in, nice and gooey, also I used chocolate digestives, dried raisins and cherries and walnuts, very rich, so I've cut them into small squares, meant to be taking them to work tomorrow but not sure if they'll last till then!!!!
26th Oct, 2012
love this so much.Imake it most week ends for my son to take back to the office staff for their elevens
14th Oct, 2012
Used pretty much as is, but added some chopped mixed nuts asI need to get rid of them. Works well.
29th Aug, 2012
Really yummy, easy to add different ingredients to accommodate whatever you have to hand!
karend1's picture
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?


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