
Quick rocky road
- Published: 27 Nov 18
- Updated: 26 May 25
This rocky road recipe is easy: just stir marshmallows, nuts, raisins and biscuits into melted chocolate. The hard bit is waiting for it to set…

If biscuit, marshmallow and chocolate is your thing, you have to give our Tunnock’s teacake traybake a try.
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Makes 24 squares
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Hands-on time 15 min, plus setting
Ingredients
- 175g unsalted butter, cubed
- 5 tbsp golden syrup
- 400g dark chocolate (70 per cent cocoa solids), roughly chopped
- 250g milk chocolate, roughly chopped
- 200g marshmallows
- 150g blanched almonds, roughly chopped
- 125g plump raisins (we used Waitrose flame raisins)
- 300g malted milk biscuits, broken into small chunks
You’ll also need…
- A 20cm x 30cm brownie tin, greased and lined with non-stick baking paper
Method
- Put the butter, syrup and both types of chocolate into a large saucepan set over a low heat. Leave to melt, then mix until smooth and set aside to cool.
- Add the marshmallows (see tip), nuts, raisins and biscuits to the pan and fold together using a rubber spatula until evenly mixed. Spread out into an even layer in the prepared tin and chill for 1 hour 30 min before slicing.
- Recipe from November 2018 Issue
Nutrition
- Calories
- 345kcals
- Fat
- 20.3g (10.4g saturated)
- Protein
- 3.4g
- Carbohydrates
- 38g (31.7g sugars)
- Fibre
- 0.9
- Salt
- 0.1
delicious. tips
Snip regular-size marshmallows in half with kitchen scissors if you don’t have the mini ones.
Leave out the almonds or use any nuts you want to use up, roughly chopped.
Swap raisins for any chopped dried fruit you have in the cupboard.
Vary the biscuits and use up any you have lurking in the cupboard. Ginger nuts, amaretti and wafer biscuits all taste good.
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