There are many different versions of Rocky Road – for me it’s sometimes a case of ‘throw in whatever you have’ but this Rocky Road recipe is the most popular version in our house. I sometimes call it ‘Christmas leftovers Rocky Road’ as I always have home made fudge and shortbread leftover after Christmas. You can use bought fudge and biscuits to save time but if you can make your own the finished result is so much tastier. You can also replace the fudge with the equivalent amount of caramel chocolate bars (eg Mars bars) if you prefer.
Check out my recipe for home made shortbread and have a look at my super easy fudge made in the microwave (so no constant stirring or risk of burning). Both are so easy and quick to do and make a good quantity that you will most likely have some left over – just perfect for making Rocky Road!
The only other things you need are chocolate, butter, syrup, mini marshmallows and Maltesers – and an 18cm x 28cm traybake tin, or you can use a 9″ square tin if you prefer. Use the best quality chocolate you can get and always use proper block butter – the ‘spreadable’ stuff in tubs is not butter at all, but a blend of butter and vegetable oil, if you use this you may find that you Rocky Road doesn’t set properly.
Break the shortbread or biscuits into small bite sized pieces – you can do this by bashing them with a rolling pin but be careful not to crush completely – you want to have something to bite, not crumbs!
Cut the fudge into small bite sized pieces, a similar size to the biscuits. If you prefer to use chocolate caramel bars you can chop them to a similar size.
Place the chocolate, butter and syrup in a microwaveable bowl and heat on full power at 30 second intervals, stirring well between each interval until the mixture is completely melted and smooth.
Add the mini marshmallows, broken biscuits, chopped fudge and Maltesers to the mixture. Stir gently but thoroughly to make sure everything is well mixed together.
Spread the mixture evenly in a lined traybake tin, press down firmly and allow to set for a few hours until firm. Cut into squares and enjoy!
Rocky Road keeps well for at least a week if kept in an airtight container – but I guarantee it won’t last that long – it never does in our house!
Rocky Road
Equipment
- 1 traybake tin, approx 18cm x 28cm or a 9" square tin
Ingredients
- 400 g milk chocolate
- 125 g golden syrup
- 125 g butter
- 75 g mini marshmallows
- 275 g shortbread, broken into pieces you can also use a plain biscuit, eg Rich Tea
- 150 g fudge, chopped into pieces or chopped chocolate caramel bars eg Mars
- 100 g Maltesers
Instructions
- Grease and line the traybake tin with baking paper.
- Place the shortbread in a plastic bag and bash with a rolling pin to break into pieces. You don't want it to be completely crushed, a mix of different sized pieces is ideal.
- Chop the fudge into small pieces.
- Place the chocolate, butter and syrup in a microwaveable bowl and heat on full power for 30 second intervals, stirring well each time and repeating until melted.
- Stir in the crushed biscuits, fudge, mini marshmallows and Maltesers until thoroughly mixed.
- Spread the mixture evenly into the prepared tin and allow to set.
- Cut into squares and enjoy!