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Festive Rocky Road

You’ll be rockin’ around the Christmas tree once you’ve tried these festive rocky roads!


  • Break up the chocolate, pop into a heavy-based pan to melt with the butter and syrup over a gentle heat.

  • Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.

  • Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.

  • Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.

  • Tip the mixture into a lined brownie tin, smoothing the top as best you can, although it will look bumpy. Place left over mini marshmallows on top.

  • Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.

  • Push the icing sugar through a small sieve to dust the top of the Rocky Road.

  • With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.

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