Rich dark chocolate and crunchy digestive biscuits elevate this rocky road to a decadent treat you’ll always want waiting in your fridge. It’s delicious with a glass of cold milk, hot coffee, vanilla ice cream, fresh raspberries; in fact most things. This Mary Berry Rocky Road Recipe is a chunky and indulgent recipe, which calls for dark chocolate, butter, and marshmallows. It is a foolproof family favorite, ready in about 20 minutes plus chilling time.
Mary Berry Rocky Road Recipe Ingredients
- 225g (8 oz) dark chocolate (at least 50% cocoa solids), broken into pieces
- 100g (3.5 oz) unsalted butter, diced
- 2 tablespoons golden syrup
- 225g (8 oz) digestive biscuits
- 50g (1.75 oz) mini marshmallows
- 50g (1.75 oz) glacé cherries, halved (optional)
- 50g (1.75 oz) shelled walnuts or pecans, roughly chopped (optional)
How To Make Mary Berry Rocky Road Recipe
- Prep the tin: Start by lining a 20cm (8-inch) square shallow baking tin with non-stick parchment paper, ensuring it hangs slightly over the edges to help you lift the rocky road out once it has set.
- Melt the chocolate base: Place the dark chocolate pieces, diced butter, and golden syrup into a large heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water, and stir occasionally until everything has melted into a glossy, smooth chocolate pool.
- Crush the biscuits: While the chocolate is melting, place the digestive biscuits into a sturdy freezer bag. Use a rolling pin to bash them into a mix of fine crumbs and satisfying, chunky pieces; you want a variety of textures to give the rocky road its signature bite.
- Incorporate the mix-ins: Remove the chocolate mixture from the heat and leave it to cool for a few minutes so the marshmallows don’t melt instantly. Stir in the crushed biscuits, mini marshmallows, glacé cherries, and chopped nuts until every single piece is thoroughly coated in the rich chocolate sauce.
- Press and chill: Tip the mixture into your prepared tin and use the back of a large spoon to press it firmly into the corners and level the surface. Place the tin in the refrigerator and leave it to chill for at least 2 hours, or until it is completely firm and set.
- Slice and serve: Once set, lift the block out of the tin using the parchment paper. Use a sharp knife dipped in hot water to cut it into 16 even squares, then bring them to the table and watch them disappear!
Recipe Tips
- How to get clean slices: Use a large, sharp knife and run it under hot water (then dry it) before each cut; the heat helps the blade glide through the chilled chocolate without cracking it.
- How to customize your rocky road: Feel free to swap the digestive biscuits for rich tea or ginger nuts, or replace the walnuts with sultanas or dried cranberries for a fruity twist.
- Best way to melt chocolate: If using a microwave, heat in 20-second bursts and stir between each one to prevent the chocolate from seizing or burning.
- How to achieve the perfect texture: Don’t crush the biscuits into a fine powder; the best rocky road has large, crunchy chunks that contrast with the soft marshmallows.
What To Serve With Mary Berry Rocky Road Recipe?
This Mary Berry Rocky Road Recipe is a rich, sweet treat that needs a classic pairing! A Glass of Ice-Cold Milk is the traditional choice to balance the deep dark chocolate. For a lighter touch, a side of Fresh Raspberries adds a lovely tartness that contrasts with the sugary marshmallows! A hot Double Espresso or a scoop of Honeycomb Ice Cream pairs wonderfully with the crunchy, buttery biscuits.
How To Store Mary Berry Rocky Road Recipe
- Refrigerate: Store the squares in an airtight container in the fridge for up to 2 weeks.
- Room Temperature: If you prefer a softer bite, they can be kept in a cool, dry place for up to 5 days, though they may become a bit sticky.
- Freeze: You can freeze the rocky road for up to 3 months; simply wrap the squares well in foil and place them in a freezer-safe bag.
Mary Berry Rocky Road Recipe Nutrition Facts
- Calories: $285$ kcal per square
- Total Fat: $18$g
- Saturated Fat: $10$g
- Cholesterol: $15$mg
- Sodium: $140$mg
- Total Carbohydrates: $29$g
- Protein: $3$g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but the final result will be much sweeter. Mary Berry recommends dark chocolate to balance the sweetness of the marshmallows and golden syrup.
It is a thick, amber-colored sugar syrup popular in the UK. If you can’t find it, you can substitute it with light corn syrup or honey, though the flavor will vary slightly.
This usually happens if the mixture wasn’t pressed down firmly enough in the tin or if it hasn’t chilled for long enough to fully set the butter and chocolate.
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Mary Berry Rocky Road Recipe
Description
Crunchy digestive biscuits and soft mini marshmallows folded into a rich, velvety chocolate and golden syrup base, chilled until firm.
Ingredients
Instructions
- Line a 20cm square tin with parchment paper.
- Melt chocolate, butter, and syrup together until smooth.
- Crush biscuits into a mix of crumbs and chunks.
- Fold biscuits, marshmallows, and fruit/nuts into the chocolate mixture.
- Press firmly into the tin and level the top.
- Chill for at least 2 hours until firm before slicing.
Notes
- Leave some biscuit chunks for extra crunch.
- Chill for at least two hours before slicing.
- Use a hot knife for clean cuts.
