Rocky road is as simple as a bake can get and it can be personalised depending on preference and what you have in the cupboards.
It is often made up of milk chocolate, marshmallows as well as chocolate bars and sometimes sultanas.
As a part-time baker, I make a lot of rocky road and have tried many recipes, so I decided to try out Mary Berry’s to see how much it differed from my usual recipe.
Mary’s recipe uses honeycomb, but I usually switch it up and replace this with Maltesers, so was excited to try the difference.
The recipe notes said: “A super simple, no-bake fridge cake. Rocky road is a real crowd pleaser for kids, but also lovely for grown-ups served with a cup of coffee as a relaxed dessert after a meal.”
Ingredients:
400g milk chocolate
225g butter, cubed
Six tablespoons of golden syrup
75g dark chocolate
500g digestive biscuits, roughly crushed into nut-sized pieces
Four x 32g chocolate-coated honeycomb bars, cut into bite-sized pieces
Method:
I started by greasing and lining a 12×9-inch traybake tin with baking paper before getting on with the mixture.
To start this I placed the milk chocolate in a large heatproof bowl before adding the butter and syrup over a pan of simmering water.
It’s important not to rush this step otherwise the chocolate can end up lumpy or burnt, so make sure to stir continuously and slowly.
In the meantime, I cut up my digestive biscuits and the honeycomb bars and placed them to one side.
Then place the dark chocolate in a small heatproof bowl, placing it over a pan of simmering water until the chocolate is melted.
Add the biscuits to the milk chocolate mixture and fold together until well coated.
Spoon the mixture into the prepared tin and then sprinkle over the honeycomb bar pieces and press them down firmly.
Drizzle the melted dark chocolate over the top and chill in the fridge for two hours until firm before slicing them into 24 squares.
This recipe had way too many digestives for my liking, double the amount I would usually put into my rocky road.
I also wasn’t a fan of the dark chocolate drizzled on the top, but that is more down to preference.
However, overall, it was a delicious recipe and the chocolate was super smooth and had the right amount of syrup and butter in the base.
It wasn’t overly sweet even thought I decided to scatter a few marshmallows throughout for a bit of chew.
I’d definitely recommend this recipe as it was so easy to follow and didn’t take long to firm up in the fridge at all.
