Rocky Road

Rocky Road

Rocky Road

Lots of fun making these and you can use up some of the Easter chocolate at the same time.

Prep 15 mins

Setting time- 2 hours or overnight

Serves 12


  • 6 tbsp Golden Syrup
  • 250g Soft Butter
  • 600g Chocolate (broken into pieces, milk, dark or white)
  • 300g Ginger Nuts
  • 160g Mini Marshmallows
  • 175g Raisins, Sultans, Glace Cherries, Maltesers
  • 150g White Chocolates (Melted)

How to:

  1. Heat the butter, chocolate and syrup in a saucepan over a gentle heat. Take the pan off the heat, remove about a quarter of the mixture and keep for the topping.
  2. Crush the biscuits until some are crumbs but there are still pieces of biscuits left.
  3. Mix the biscuits, marshmallows and other ingredients together.
  4. Tip this mixture into a 20cm x 30cm baking tin and smooth the top.
  5. Pour the chocolate mixture you have saved over the top and spread out.
  6. Put in the fridge until it sets and swirl around white chocolate over the top in pretty patterns. Place back in the fridge to set (around 2 hours or overnight). To serve, cut into pieces.