Rocky Road: A No-Bake Chocolate Delight

This rocky road is a no-bake chocolate treat that’s rich, chewy, crunchy, and absolutely irresistible. I love how easy it is to throw together — just melt, mix, and chill — and the combination of chocolate, marshmallows, fruit, and nuts gives every bite a perfect mix of textures and flavors. It’s the kind of dessert that looks fancy but couldn’t be simpler to make.

Why You’ll Love This Recipe

I love this recipe because it’s effortless and completely customizable. The melted chocolate coats all the crunchy biscuits, fluffy marshmallows, chewy fruit, and crisp nuts in a way that feels indulgent and satisfying. It’s perfect for when I need a quick dessert, a homemade gift, or a treat to share with friends. Since it’s no-bake, I don’t even have to turn on the oven — just chill it and enjoy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

200 grams (7 ounces) dark chocolate, chopped
100 grams (3.5 ounces) milk chocolate, chopped
100 grams (3.5 ounces) unsalted butter
2 tablespoons golden syrup or light corn syrup
200 grams (7 ounces) digestive biscuits, crushed
100 grams (3.5 ounces) mini marshmallows
50 grams (1.75 ounces) dried fruits (raisins, cranberries, or apricots), chopped if large
50 grams (1.75 ounces) nuts (almonds, hazelnuts, or walnuts), chopped

Directions

1. I start by lining an 8-inch (20 cm) square pan with parchment paper, leaving some overhang on the sides to make it easy to lift out later.
2. In a heatproof bowl, I combine the dark chocolate, milk chocolate, butter, and golden syrup. I melt them together over a pot of simmering water (double boiler method) or in short bursts in the microwave, stirring until smooth and glossy.
3. Once melted, I remove the bowl from the heat and let the mixture cool slightly so it’s warm but not hot.
4. I stir in the crushed digestive biscuits, mini marshmallows, dried fruit, and chopped nuts until everything is evenly coated in chocolate.
5. I pour the mixture into the prepared pan, pressing it gently into an even layer.
6. I refrigerate the pan for at least 2 hours, or until firm and fully set.
7. Once chilled, I lift it out of the pan and cut it into squares or bars using a sharp knife.

Servings and Timing

This recipe makes about 16 squares.
Preparation time: 15 minutes
Chilling time: 2 hours
Total time: about 2 hours 15 minutes

Variations

I sometimes use white chocolate instead of milk chocolate for a sweeter version. For a festive twist, I add colorful candies like M&M’s or crushed peppermint. When I want something extra crunchy, I swap the digestive biscuits for pretzels or rice cereal. I’ve also tried using peanut butter chips or caramel chunks for added richness — the possibilities are endless.

Storage/Reheating

I store rocky road in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. It tastes best chilled or at room temperature, so I let it sit for a few minutes after taking it out of the fridge. Since it’s a no-bake treat, there’s no need to reheat — it’s meant to be enjoyed cool and firm.

FAQs

Can I use all dark chocolate instead of mixing it with milk chocolate?

Yes, I can use all dark chocolate if I prefer a richer, less sweet flavor.

Can I make rocky road without nuts?

Absolutely, I just leave them out or replace them with extra marshmallows or biscuits.

What can I use instead of digestive biscuits?

I like to use graham crackers, tea biscuits, or even shortbread cookies — they all work beautifully.

How do I stop the marshmallows from melting into the chocolate?

I let the chocolate mixture cool slightly before stirring in the marshmallows so they stay whole.

Can I add peanut butter?

Yes, I sometimes mix a tablespoon of peanut butter into the melted chocolate for extra creaminess.

How long does rocky road take to set?

It usually sets in about 2 hours in the fridge, but I sometimes leave it overnight for extra firmness.

Can I make rocky road dairy-free?

Yes, I use dairy-free chocolate and plant-based butter — it turns out just as delicious.

Can I use honey instead of golden syrup?

I can, though the texture will be slightly softer and the flavor a bit different, but still delicious.

Can I make it gluten-free?

Yes, I just use gluten-free biscuits to keep the recipe fully gluten-free.

What’s the best way to cut rocky road cleanly?

I use a sharp knife warmed under hot water, then dried, to slice through the chilled chocolate easily.

Conclusion

This no-bake rocky road is one of my favorite treats to make because it’s quick, rich, and endlessly adaptable. I love how the mix of chocolate, marshmallows, fruit, and nuts creates that perfect contrast of textures in every bite. Whether I’m making it for holidays, gifts, or just a personal chocolate fix, this dessert always delivers pure, no-fuss indulgence.

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