This Mary Berry-inspired rocky road is a no-bake chocolate treat filled with crunchy biscuits and soft marshmallows. It has a rich, fudgy texture with plenty of contrast in every bite. The recipe is easy enough for beginners and takes about 2 hours and 20 minutes, including chilling time.
What Is Rocky Road?
Rocky road is a chilled chocolate confection made by folding biscuits and other treats into a melted chocolate mixture. Once set, it is cut into squares that are firm enough to hold their shape but still pleasantly soft when bitten.
This version takes inspiration from the simplicity of British home baking. It is an adaptation rather than a claim to reproduce an official Mary Berry recipe.
Ingredients
For the Chocolate Base
- 300g dark chocolate, roughly chopped
- 125g unsalted butter, cut into cubes
- 3 tablespoons golden syrup
For the Filling
- 200g digestive biscuits
- 100g mini marshmallows
For the Topping
- 1 tablespoon icing sugar, for dusting
Kitchen Equipment
- 20cm square baking tin
- Baking parchment
- Large heatproof bowl and saucepan
- Spatula and sharp knife
Preparation Time and Servings
- Prep time: 20 minutes
- Chilling time: 2 hours
- Total time: 2 hours and 20 minutes
- Servings: 16 squares
How to Make Mary Berry-Inspired Rocky Road
- Prepare the tin: Line a 20cm square tin with baking parchment, leaving some overhang to help lift out the rocky road. There is no need to preheat the oven because this recipe is not baked.
- Break the biscuits: Place the digestive biscuits in a food bag and gently crush them with a rolling pin. Aim for a mixture of small pieces and a few crumbs rather than a fine powder.
- Melt the chocolate mixture: Put the chocolate, butter and golden syrup in a large heatproof bowl. Set it over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir until smooth, then remove the bowl from the pan.
- Cool slightly: Leave the chocolate mixture to cool for about 10 minutes. It should still be fluid but no longer hot, so the marshmallows keep their shape.
- Mix the filling: Fold the crushed biscuits and mini marshmallows into the chocolate mixture until evenly coated.
- Assemble and chill: Spoon the mixture into the lined tin and press it gently into an even layer. Refrigerate for at least 2 hours, or until firm.
- Finish and serve: Lift the rocky road out using the parchment. Dust with icing sugar and cut into 16 squares with a sharp knife.
Tips for the Best Rocky Road
How do I stop the marshmallows from melting?
Let the melted chocolate mixture cool for about 10 minutes before adding them. It should feel warm rather than hot and still be easy to stir.
Why is my chocolate grainy?
Chocolate can seize if water gets into it or it is overheated. Keep the water at a gentle simmer, use a dry bowl and stir just until the chocolate has melted.
How large should the biscuit pieces be?
Keep some pieces roughly bite-sized and crush the rest a little smaller. The larger pieces add crunch, while the crumbs help fill the gaps.
How do I cut neat squares?
Let the chilled slab stand at room temperature for 5 to 10 minutes if it is very firm. Use a sharp knife and wipe the blade between cuts.
Serving Suggestions
- Serve a square with a cup of tea or coffee.
- Add it to a platter of biscuits and fresh berries.
- Cut into smaller pieces for a party or bake sale.
Storage
Room Temperature
Keep the squares in an airtight container in a cool, dry place for up to 3 days. If the room is warm, refrigerate them instead to prevent the chocolate from softening.
Refrigerator
Store in an airtight container for up to 1 week, with parchment between layers. Let the squares sit at room temperature for a few minutes before serving if you prefer a softer texture.
Freezing
Freeze the squares in an airtight container, separated with parchment, for up to 3 months. Thaw in the refrigerator, then bring to room temperature briefly before serving. Dust with icing sugar after thawing for the neatest finish.
Nutrition
Approximate values per square, based on 16 servings:
- Calories: 255 kcal
- Carbohydrates: 29g
- Protein: 2g
- Fat: 15g
- Saturated fat: 9g
- Sodium: 65mg
Nutrition values are estimates and will vary depending on the ingredients and brands used.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes. Milk chocolate makes a sweeter, softer rocky road. You can also use half milk chocolate and half dark chocolate for a balanced flavour.
Can I make rocky road without golden syrup?
Yes. Honey or light corn syrup can be used in the same amount, although honey will add its own flavour.
Why is my rocky road not setting?
It may need longer in the refrigerator. Chill it until firm, and check that you measured the butter and syrup accurately, as too much can make the mixture soft.
Can I add dried fruit or nuts?
Yes. Replace up to 50g of the biscuits with chopped nuts or dried fruit so the filling remains well coated in chocolate.
Can I make rocky road ahead of time?
Yes. Make it a day or two ahead and keep it in an airtight container in the refrigerator. Cut and dust it just before serving if you like.
Recipe Card
Mary Berry-Inspired Rocky Road
Course: DessertCuisine: BritishDifficulty: Easy16
squares20
minutes140
minutes255
kcalAn easy no-bake rocky road with dark chocolate, crunchy digestive biscuits and soft marshmallows.
Ingredients
300g dark chocolate, roughly chopped
125g unsalted butter, cubed
3 tablespoons golden syrup
200g digestive biscuits
100g mini marshmallows
1 tablespoon icing sugar, for dusting
Directions
- Line a 20cm square tin with baking parchment. No oven is needed.
- Crush the biscuits into a mixture of small pieces and crumbs.
- Melt the chocolate, butter and golden syrup in a heatproof bowl over gently simmering water, stirring until smooth.
- Remove from the heat and cool for about 10 minutes, until warm but still fluid.
- Fold in the crushed biscuits and marshmallows until coated.
- Press the mixture gently into the lined tin and refrigerate for at least 2 hours, until firm.
- Lift out, dust with icing sugar and cut into 16 squares.
Notes
- Cool the chocolate mixture slightly before adding the marshmallows.
- Total time includes 2 hours of chilling.
- Store in an airtight container in the refrigerator for up to 1 week.
