This decadent Crunchie Rocky Road is truly one of the easiest treats that you can make. Stuffed full of Digestive biscuits, marshmallows, cherries, honeycomb pieces and Crunchie chunks, it’s a fun treat for everyone all year round!
Lou’s recipe overview
TASTE: Rich chocolatey honeycomb heaven
PROS: Super quick and easy, all in one recipe
It’s no lie that I love a fabulous no bake recipe, even more so when it’s quick, easy and packed full of chocolate, and this Crunchie Rocky Road or fridge cake is no exception. It’s SO much fun to make… and to eat!
This hunk of chocolate, right here? It’s amazing! Sweet tooth overload is an understatement. I mean, just LOOK at that chocolate heaven!
Once you’ve made your first rocky road and stuffed it full of all sorts of goodies, you’ll wonder why you’ve never made it before.
And the good news for you is I’ve tried and tested this recipe so many times that I know it’s absolutely the best it can be. And of course I’ve taste-tested it, so I know its utterly divine.
But the best thing is this rocky road recipe doesn’t require the oven so it’s super quick to make and keep a batch handy for chocolate treats.
No messing, no faff!
Ingredients and substitutions
Check out my shopping list for ingredients and equipment
I utterly love the super simplicity of this Crunchie rocky road, just throw everything into one bowl and mix it up. You’ve probably got everything, or almost everything, so here’s what you’ll need…
- Crunchie Bars – Alternatively you can use chocolate honeycomb pieces that you can find in the baking section
- Milk Chocolate
- Unsalted Butter – Unsalted gives you more control of how much salt you have in your recipe, just add a pinch of fine sea salt. You can also use slightly salted butter if you prefer
- Golden Syrup or Light Corn Syrup
- Digestive Biscuits
- Mini Marshmallows – If you can’t get mini marshmallows, use regular marshmallows and cut into smaller pieces
- Glacé Cherries – You either love or hate these; but I love including them in my rocky road. If they’ll not your thing, then leave them out
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
When you’ve got your ingredients all together, you’ll need a few tools to make the rocky road. These are the tools I use in my kitchen…
- 8-inch Square Cake Tin or Brownie Pan – I go for one that’s at least 1-inch deep so you get thick slices with lots of goodies inside
- Large mixing bowl
- Rubber spatula
- Baking Parchment
- Angled Palette Knife – One of my essential pieces of equipment
- Digital Kitchen Scales
How to make Crunchie Rocky Road
Full measurements and instructions can be found on the recipe card
Honestly, this recipe is super easy to make, and it’s perfect for getting little bakers involved in the kitchen too. Keep an eye on those ingredients, they have a tendency to go missing while making the rocky road… marshmallow for the recipe, marshmallow for me!
Here’s everything you have to do…
- First up, gently melt the butter and syrup together. You can do this using a small saucepan over low heat or in the microwave in 30-second blasts. Be careful not to burn the mixture.
- In a separate bowl break up the chocolate into chunks, then pour the butter mixture over the top. The heat of the mixture will melt the chocolate; you may need to stir using a silicone spatula.
- Now comes the fun bit! Take a large mixing bowl and add the broken up biscuits. Then add chopped cherries, mini marshmallows, honeycomb pieces and chunks of Crunchie bar. Stir it all together.
- Pour over the chocolate mixture and give it a good stir, making sure everything is coated.
- Fill a lined brownie pan with the mixture and gently press down gently with the back of a spoon to pack it together. Pop it in the fridge for 6 hours or overnight.
- Once cooled, you can cut these delicious little treats into bite-sized pieces. Or big slices if your sweet tooth prefers.
To be honest how you tweak this recipe is only limited by what you want to stuff it full of! So here are some of my favourite variations…
- Biscoff Rocky Road – jam-packed with everyone’s favourite Biscoff cookies and Biscoff spread mixed in with Caramilk chocolate – heaven
- Gingerbread Rocky Road – swap the Digestive biscuits for broken up gingerbread men, keep the cherries and the marshmallows for a festive treat
- Twix Rocky Road – my favourite chocolate bar, covered in more chocolate. Swap the biscuits for Twix chunks, and the cherries for fudge pieces
- Snowy Road – made with white chocolate instead and full of beautiful ruby dried cranberries, cherries and marshmallows
Tips for success
- Line your brownie pan – let your liner, either baking paper or clingfilm, overlap the sides of the pan on both sides; this way you can easily lift out the rocky road once it’s fully set.
- Go for bite-sized biscuit chunks – if you crush the biscuits up too small, you won’t get that wonderful biscuit crunchiness and you’ll end up with a sandy textured rocky road.
- Freeze the marshmallows – it’s not necessary, but if you want to make sure your marshmallows do not soften with the heat of the melted chocolate, pop them in the freezer for 10 minutes before adding to the mix. It will help them keep their shape.
- Don’t worry about how the surface looks – you have so much stuff in there that it’s difficult to get the surface of the rocky road perfectly smooth. In fact, the lumps and bumps are what makes it ‘rocky’.
- Add in some nuts – as I’m allergic I steer clear of nuts, but lots of people have recommended adding in peanuts or pistachios into the mixture for a little extra bite.
- Allow it to chill for at least 6 hours – I know you’re going to want to get in there sooner, but you want to make sure the rocky road sets firm. So 6 hours or overnight if you can is the perfect setting time.
FAQs about Crunchie rocky road
A brownie pan or an 8-inch square cake tin will make about 20-24 pieces.
Once cut into pieces the Crunchie Rocky Road should be stored in an air-tight container, in a cool place or in the fridge if it is warm.
The rocky road pieces can also be frozen. Make sure to wrap them well; I use a sheet of baking parchment then clingfilm/ plastic wrap. Just remember to although them to defrost thoroughly before eating.
The rocky road will keep for up to 1-2 weeks in a cool place, or up to 1 month if frozen.
Yes, you can for up to 2 months. Before freezing slice the rocky road in pieces and make sure they are well wrapped and in an air-tight container to avoid freezer burn. Defrost the rocky road at room temperature before serving.
Crunchie Rocky Road
- Add the butter and the golden syrup into a saucepan, and gently melt together over low heat. Alternatively, you can melt them in a microwave in 30-second blasts.125 g Butter, 125 g Golden Syrup
- In a separate bowl, break up the chocolate into chunks and pour over the warm butter mixture. The heat will melt the chocolate. Use a silicone spatula to stir through once the chocolate has melted.200 g Dark Chocolate, 200 g Milk Chocolate
- Break up the biscuits into bite-sized pieces and add into a large mixing bowl.200 g Digestive Biscuits, 50 g Mini Marshmallows, 50 g Honeycomb Pieces
- Cut the Crunchie bars into chunks and add into the bowl. Add in the mini marshmallows and honeycomb pieces.
- Cut the cherries in half, and add into the bowl with the other ingredients.100 g Glace Cherries
- Mix all the ingredients together until they were well combined.
- Pour the melted chocolate mixture over the top and mix together well.
- Line a brownie pan or square cake tin with baking paper and spoon the mixture into the pan. Gently press down on the mixture with the back of a spoon to pack it together.
- Put the rocky road in the fridge to chill and set for at least 6 hours or overnight. Once set, you can cut the rocky road into bite-sized pieces.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.