We all need a great homemade Rocky Road recipe — here’s mine. Learn how to make perfect, chocolatey, gooey squares every time. This tray bake is ready in minutes and doesn’t need any baking.
I love easy Rocky Road variations — Easter rocky road, Rolo rocky road or Malteser rocky road — but here I’m sharing a classic, no-bake version. It gives crunchy, gooey, rich chocolate squares with very little effort: simply melt, mix and chill.
Why you’ll love this Rocky Road recipe
⭐ Super quick and easy to make
⭐ Easily customise with your favourite mix-ins
⭐ Perfectly chocolatey traybake for gifts, parties or a treat
Notes from Sarah
Rocky Road can mean different things depending on where you are. In some countries it’s a traybake like this, in others it’s an ice cream flavour. In Australia the version is similar but usually without biscuits.
This recipe follows the classic no-bake tiffin style: crushed biscuits for crunch, mini marshmallows for gooey texture and melted chocolate to bind. A little golden syrup and butter keeps the finished squares soft enough to cut easily.
Rocky Road Ingredients
- Butter – Unsalted is best. Do not use margarine.
- Dark and milk chocolate – A mix of dark and milk chocolate gives depth and fudginess. Avoid chocolate labelled for cooking only, as it may not set the same way.
- Golden syrup – Adds sweetness and helps the mixture set with the right texture.
- Chunky filling – Mini marshmallows and crushed digestive-style biscuits give the classic contrast of gooey and crunchy.
How to make Rocky Road
1. Place the butter, chocolate and golden syrup in a heatproof bowl.
2. Melt and stir until the chocolate is smooth and combined. You can microwave in short bursts, or melt gently on the hob over very low heat.
3. Fold in the mini marshmallows and crushed digestive biscuits so everything is evenly coated in chocolate.
4. Line a 20cm x 20cm baking tin with baking paper, press the mixture firmly into the tin and chill until set (at least 3 hours or, better, overnight). Once set, turn out and cut into squares with a very sharp knife.
Storing
After the Rocky Road has set, store at room temperature for a few days in a cool, dry place. If your kitchen is warm, keep the tray in the fridge to prevent melting. For best texture, eat within a week — marshmallows may become sticky if kept much longer.
Top tips
Chocolate choice
Use good-quality chocolate that melts smoothly — a blend of dark and milk works well. Avoid chocolate sold specifically as ‘cooking chocolate’ because it often contains stabilisers that affect how it sets.
The right tin
A 20cm x 20cm square tin produces bars with a pleasing thickness. A larger or smaller tin will change the slab’s depth, so adjust chilling time as needed.
Line the tin
Always line the tin with baking parchment so you can lift the whole slab out easily and cut neat squares without breaking them. Do not use greaseproof paper for no-bake treats.
More delicious traybake treats…
Sweet Things
Easy Flapjacks
Sweet Things
How to Make Honeycomb
Sweet Things
Date Bark
Sweet Things
Fudgy Brownies
FAQs
If stored in an airtight container in a cool place, Rocky Road will keep for about a week. After that the marshmallows may become sticky and the texture will change.
If it’s straight from the fridge and too firm, leave the slab at room temperature for 20–30 minutes to soften slightly before slicing with a very sharp knife.
Cut the chilled slab into pieces and place them in small cellophane or paper bags, or stack a few squares in a small box with baking paper between layers for a neat presentation.
I’d love to hear how this turned out for you — leave a comment or rating below if you try it. If you share photos, tag me on Instagram so I can see your creations.
Rocky Road — Best Ever Recipe
A classic no-bake Rocky Road with gooey marshmallows, crunchy biscuit and rich chocolate. Mix in minutes and chill to set for a perfect traybake treat.
Prep time: 10 minutes
Chilling time: 3 hours (or overnight)
Total time: 3 hours 10 minutes
Servings: 16
Ingredients
For melting
- 150g unsalted butter (5 oz)
- 250g dark chocolate, chopped (9 oz)
- 150g milk chocolate, chopped (5 oz)
- 4 tbsp golden syrup
To stir in
- 200g mini marshmallows (7 oz)
- 150g digestive biscuits, crushed into chunks (5 oz) — Graham crackers are an acceptable substitute
Instructions
Microwave method
- Put the butter, chopped chocolate and golden syrup in a large heatproof bowl and microwave for 30–45 seconds.
- Stir well, then microwave for another 30 seconds if needed until smooth. Set aside for 5 minutes to cool slightly.
Hob method
- Melt the butter in a saucepan over a very low heat, then add the chocolate and stir gently until melted and smooth.
Add the fillings
- Fold in the marshmallows and crushed biscuits until evenly coated in chocolate.
- Line a 20cm x 20cm square tin with baking paper and press the mixture firmly into the tin.
- Chill in the fridge for at least 3 hours or until fully set, then turn out and cut into squares with a sharp knife.
Notes
Chocolate: Don’t use cooking chocolate as it may not set properly. Use standard eating-quality dark and milk chocolate for the best texture.
Digestives: If you can’t find digestive biscuits, Graham crackers are a good alternative.
Tin: A 20cm x 20cm tin gives a good thickness. Using a different size will change the slab depth and may affect chilling time.
Line the tin: Use baking paper or parchment for easy removal and clean slices; greaseproof paper is not ideal for no-bake slabs.
Nutrition (per serving, approximate)
Calories: 265 kcal • Carbohydrates: 30 g • Protein: 2 g • Fat: 15 g • Saturated fat: 9 g • Sugar: 19 g