So the end of lockdown is now in sight (thank goodness!) However, we are still in need of lockdown activities to entertain us in the Little Birdie household so this week I turned to the crowd pleasing (and tasting) activity of baking. Inspired by some leftover mini marshmallows and rich tea biscuits we had, I decided that rocky road would be an easy afternoon bake for us. I’ve made rocky road for the blog before but this was in June 2013 so nearly 8 years ago now (how time flies!) This time I used this BBC Good Food recipe. The great thing about rocky road is that there’s such a variety of ingredients that you can use so you don’t need to be constrained by certain ingredients.

This is a fantastic recipe to make with children as it’s a no bake recipe and they can help with biscuit bashing, mixing and easily weigh out ingredients (although one of my little ladies was very sad there were no eggs to break!) It does take at least 2 hours to chill so you’ll need to factor this in to your timing and make sure any little helpers know that there’s going to be a bit of a wait – there was some slight disgruntlement in our house that they would have to wait and they couldn’t tuck in straight away. I have fond memories of a wonderful teacher I worked with at the first school I worked at who made the most amazing rocky road. It would be gone within minutes. I’m yet to replicate her amazing rocky road skills but definitely feel this version was an improvement on the last time I made it. It’s been a big hit in our household (as demonstrated by some very chocolatey faces!) and made the perfect post preschool snack today. You’ll need an 18cm brownie tin. This recipe will make 12 slices.

200g digestive or rich tea biscuits
135g butter or margarine
200g dark chocolate (70% cocoa works best but we used a lower % which was still fine)
2-3 tablespoons golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
Icing sugar (to dust)

Optional (up to 100g)
Raisins, dried cranberries or any dried fruit
Honeycomb (broken into pieces)

1) Grease and line an 18cm square brownie tin with baking paper.


2) Place 200g biscuits in a freezer bag and bash with a rolling pin (or just the side of your fist) until they’re broken into a mixture of everything between dust and 50p-sized lumps. Set aside. (We did this in 2 batches to make it a bit easier.)


3) In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tablespoons golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.

4) Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn or honeycomb if you want) and stir into the chocolate mixture until everything is completely covered.

5) Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hours (or overnight) then dust with icing sugar and cut into 12 slices.

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