Rocky Road


Who doesn’t like a rocky road? All that chocolaty goodness with the chewy marshmallows and the soft crunch of biscuits all in one bite.

You can add almost anything to a rocky road to give it extra crunch, chewiness or added flavour.

I found myself buying more mini eggs after Easter, purely because they had been reduced and I simply couldn’t help myself.

You will need:

  • 150g Biscuits (I used caramel chocolate digestives)
  • 100g Mini Marshmallows
  • 150g Dark Chocolate
  • 120g Butter
  • 2tbsp Clear Honey
  • 150g Mini Eggs + 100g for decorating


  • Put the biscuits and marshmallows in the fridge, by refrigerating these will help prevent them melting if your chocolate is too hot and will make the biscuits easier to break.
  • Line and grease a 21cm square tin.
  • Melt the dark chocolate, butter and honey together in a heat proof bowl over a pan of simmering water on a low heat.
  • It is important not to heat this too high as it will melt the marshmallows and the chocolate on the biscuits.
  • Once melted remove from the heat and stir well so it is well blended.
  • Allow to stand and cool for at least 5mins or until the bowl is nice and warm to touch.
  • Break the biscuits into small chunks. Putting them in the fridge will aid in the breaking – the caramel on them can make them a little bendy when trying to break them. I snap the biscuits in half then break each half into 3 pieces.
  • Add the broken biscuits, marshmallows and mini eggs to the melted chocolate, stir until well covered in the chocolate.
  • Transfer to your prepared tin and scatter the remaining 100g of mini eggs.
  • Pop in the fridge to set.
  • Cut and serve!

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