Ultimate Rocky Road Recipe
This easy rocky road with Maltesers is a no-bake chocolate slice packed with marshmallows, biscuits, and crunchy Maltesers. Perfect for parties, gifts, or a sweet treat any time!
Servings: 20
Equipment
- 8x8 inch (20×20 cm) square baking tin lined with parchment paper
- Large saucepan or heatproof bowl (for melting)
Ingredients
- 4 full size mars bars (58g per bar) chopped into small pieces
- 600 g plain milk chocolate broken into pieces
- 150 g butter
- 4 tablespoon golden syrup 60 mls
- 250 g biscuits (rich tea) broken up into small pieces
- 100 g mini marshmallows
- 80 g maltesers
Optional toppings
- 50 g melted white chocolate for drizzling on top
- Icing sugar for dusting
Instructions
- Prepare your tin: Line an 8×8 inch (20×20 cm) square baking tin with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
- Prepare the mix-ins: Add the broken rich tea biscuits, mini marshmallows and Maltesers into a large mixing bowl.250 g biscuits (rich tea) broken up into small pieces, 100 g mini marshmallows, 80 g maltesers
- Melt the chocolate base: Chop the Mars bars into small pieces and add them to a large saucepan along with the milk chocolate, butter, and golden syrup. Place over a low heat and melt slowly, stirring continuously. Once everything has melted, beat the mixture well until it's completely smooth and glossy.4 full size mars bars (58g per bar), 600 g plain milk chocolate, 150 g butter, 4 tbsp golden syrup
- Cool slightly: Remove from the heat and let the chocolate mixture cool for approximately 1 minute. Don't let it cool for longer than this, as it will begin to harden quickly and become difficult to work with.
- Combine everything: Pour the slightly cooled chocolate mixture over the biscuits, marshmallows, and Maltesers. Fold everything together gently but thoroughly until all the ingredients are well coated in chocolate.
- Press into tin: Transfer the mixture to your prepared tin. Use a spatula to spread it out evenly and press down firmly so everything sticks together and there are no air pockets.
- Set in the fridge: Place the tin in the fridge and allow to set for at least 4 hours, or overnight. Alternatively, you can place it in the freezer for 2 hours if you're short on time.
- Slice and serve: Remove the rocky road from the fridge and use the parchment paper to lift it out of the tin. Place on a cutting board. For clean cuts, dip a large sharp knife in hot water, dry it thoroughly, then slice. Clean the knife between each cut for neat edges.
- Optional finishing touches: Drizzle with melted chocolate or dust lightly with icing sugar before serving if desired.Icing sugar, 50 g melted white chocolate
Video
Notes
Chocolate quality matters: Use good eating chocolate (Cadbury, Lindt, or similar) rather than cooking chocolate or chocolate chips. The quality of your chocolate makes a big difference to the final taste and texture.
Don't skip the cooling step: Letting the chocolate mixture cool for about 1 minute before adding to the other ingredients is crucial. If it's too hot, it will melt the marshmallows and Maltesers too much.
Cutting tip: For the neatest slices, dip your knife in a mug of hot water, dry it completely, then slice. Clean the knife between each cut. This prevents the chocolate from cracking.
Pan size variations: This recipe works best in an 8×8 inch square tin for the perfect thickness. If you use a 9×9 inch tin, your rocky road will be slightly thinner. A standard loaf pan also works if you have nothing else but the shape of the slices will differ.
I don't recommend substituting any of the main ingredients: I've tested this recipe multiple times with these specific ingredients, and changing them can affect both texture and taste significantly.
Serving size: This recipe makes about 20 pieces. I recommend cutting quite small squares as it's very rich, but you can cut them as large or small as you prefer.
Storage:
- Fridge: Up to 2 weeks in an airtight container
- Freezer: Up to 3 months. Wrap individual pieces in parchment paper first.
- Room temperature: 4-5 days in a cool place, but the texture will be softer
