Monday 19 November 2012

Recipe: Festive Rocky Road

~ by Kendal

Happy Monday Morning to you all! Although, to be honest, I'm sitting here in my PJs contemplating whether or not I have to get dressed at all today. If it wasn't for that pesky toddler ....

But you know what might ease that Monday morning feeling? A little bit of no-bake Festive Rocky Road! If you've never made Rocky Road before you might be surprised at just how easy it is. There is no baking involved whatsoever (good news for me - I'm a cooking sort of girl, baking just escapes me)

What makes this Rocky Road festive is the use of ginger biscuits instead of rich tea, which gives it a warming, slightly spiced taste that fits perfectly into these cold days and nights. If you don't like ginger, you can always just use rich tea, or a combination of half and half (I often do this if I don't want it to be too gingery)

This makes about 16 pieces, so yields a generous amount, and is great for having guests over or parties.


225g dark chocolate
75g of milk and white chocolate chips
125g of maltesers
75g of ginger biscuits (or rich tea)
100g of mini marshmallows
2 tablespoons of golden syrup
100g of unsalted butter
icing sugar to dust

How to

1. Break your dark chocolate up and place in a pot with the butter and the golden syrup. Melt on a low heat until it is perfectly smooth, then set aside. The butter and syrup makes this easy to melt without burning.

2. While this cools for ten minutes, put all your biscuits into a large bowl and break them up into small pieces using a rolling pin.

Add the maltesers, choc chops and mini marshmallows (or, if you can't find any, large ones cut up into quarters!)

3. Line an 8 by 8 inch baking tin with greaseproof paper. Pour the chocolate over the mixed up ingredients and stir very well, making sure it is completely covered and thoroughly mixed in together.

4. Add this to the baking tin, pat down so it is as solid as possible and put in the fridge for 2 hours. Lick the bowl. You won't be able to resist. You might get diabetes but it'll be worth it.

5. Cut up into smallish pieces (about 16) as it is very rich, dust with icing sugar and serve up!

Perfect for parties, dessert, or just a late night snack. Share begrudgingly :)


  1. This looks delicious. I love the tentative way Ava is looking at the bowl.

    Did you make that dress?

    1. No, I didn't. I did make the skirt in the last picture from some very warm brushed cotton someone gave me. It was my first layer-cake skirt and I've since made a few for friends :)


  2. Ava is such a blondie! Where's the red gone?!

    1. I's still quite red in the sun, but there is an increasing amount of very blonde hairs in there. I don't think she'll ever lose the redness, but I think she'll probably be a strawberry blonde as opposed to full on ginger.


  3. I'd like to point out that I am morally opposed to marshmallows being used in baking... APART from this!

    It is SO freaking good!

    Emi, x

    1. Because of the gelatine? Or just because you don't like em normally?


    2. I just don't usually like them other than on their own. (I am especially against marshmallows in icecream!)

      E, x

  4. I am sooooo making this. It sounds great, and I need a non-mince pie accompaniment to mulled wine for my planned Christmas gathering (some people are fussy about mince pies. I just like to provide a choice of sweet things, thus doubling the chance of leftovers...).

    I have a similar recipe for Salty Sweet Treats - same basic mix of choc, butter and syrup, but replace the other items with plenty of bashed up crunchies and salted peanuts. Sounds wrong but is outrageously addictive.

    1. That sounds amazing! I used to have a signature caramel cake that was covered in melted chocolate and bashed up crunchies...but crunchies and peanuts? Yum...I might have to wait a while to try it (peanuts) but I bet it'd be nice with bashed up brazil nuts too? Hmm...