Crunchie Rocky Road

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Sweet delights


Rocky road is a favourite in my family. What I love about it is that you can fill it with whatever delights you want. There are some standard ingredients which you tend to find in there like biscuit and marshmallow but there are no rules. Do as you please!

With my family there is no room for fruit in a rocky road. It is all about stuffing it with delicious sweet delights. For this one I have simply used rich tea biscuits, marshmallows and Cadbury’s crunchie bars. This would be great with malteasers or Fry’s turkish delight or mini eggs for an Easter version. The possibilities are endless. Just put in the things you like to eat.

The recipe is incredibly simple and for once there is no baking involved. Just melt, mix and chill. This makes the perfect slab of goodness which is ideal for a crowd or a bake sale as it can be cut up in to large or small pieces and distributed with ease. The blast of colour from the marshmallows, biscuit and crunchie bars imbedded in the rich chocolate coating makes this look irresistible.




100g milk chocolate
100g dark chocolate
2 tablespoons golden syrup
135g butter
100g mini or regular marshmallows
150g rich tea biscuits
4 crunchie bars
Dusting of icing sugar



  • Line a baking tray with greaseproof paper.
  • Melt the chocolate, golden syrup and butter in a bowl over a pan of simmering water. It will take a good few minutes until you have a smooth glossy mixture. Stir occasionally to help it on its way.
  • While the chocolate is melting, prepare the delicious bits and pieces to fill the rocky road. Break up the biscuits into pieces. You want all shapes and sizes from crumbs up to pieces about the size of a 50p. If you are using regular marshmallows, cut these into quarters. You don’t need to do anything to mini marshmallows. Finally, break up the crunchie bars. You want to have nice chunks of honeycomb running through the rocky road but keep any extra crumbs too.
  • Once the chocolate is ready, add the biscuits, marshmallows and crunchie pieces, holding back a small handful of marshmallow and crunchie pieces for scattering on top. Mix well until everything is coated.
  • Place the mixture in the lined baking tray. Spread it out until it is evenly distributed and then top with the marshmallow and crunchie pieces. Place in the fridge to cool for about 2 hours.


To serve:

  • Once chilled and hardened, cut the slab of rocky road into slices and dust with a little icing sugar.

This is truly delicious and so more-ish. It won’t last long.



The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!


  1. Sharon says

    Really, really delicious thank you, went down like a treat at my dads ( a crunchie lover) birthday lunch.

    • I’m so glad you enjoyed it Sharon! It is really tasty. I can’t stop eating it whenever I make it! Thanks for trying out the recipe and happy birthday to your crunchie loving Dad!

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