Rocky Road Chocolate Bars
Rocky Road chocolate bars may not be the most traditional choice for the holidays, but after making them one Christmas, my husband now requests them every year. As a result, a large tin of these bars during the festive period has become a lovely family tradition.
Rocky road is a classic traybake with just a few ingredients, and its especially convenient to make when you are in a rush. So consider making a batch of these for when you just need a gorgeously indulgent chocolate treat.
You can make the rocky road look a little more fancy by decorating it with a dusting of icing sugar or perhaps even edible glitter. But it doesn’t matter if not, because a classic rocky road is supposed to be fuss-free. Just thick chunky cubes of biscuity chocolate goodness. So simple yet utterly delicious.
What are you waiting for?! You absolutely need these bars in your life.
(Note: Rocky Road bars are not just for Christmas. Enjoy them all year round!)
- Use the best quality plain chocolate you can for these Rocky Road chocolate bars. The chocolate is the base of the recipe and you can taste it in every bite. For this reason, I think a good quality chocolate makes all the difference. This doesn’t need to be an incredibly expensive bar, but it should have a high cocoa content. I like to use the Lindt Excellence Dark 70%, which has 70% cocoa solids, and the Lindt Excellence Milk Chocolate, which has 30% cocoa solids.
- When melting the ingredients together, try and do this as slowly as you can over a very gentle heat. This is so that the chocolate does not burn and split.
- You can get creative with your Rocky Road bites and adjust the recipe to suit your taste. Use your favourite biscuits (digestives, rich tea and ginger nuts all work well), and if you fancy something different try adding popcorn, honeycomb pieces or raisins to the mix.
- I like to use these giant marshmallows in this recipe because they are soft, gooey and have a wonderful vanilla flavour, and actually prefer the flavour of these over mini marshmallows. I just cut them into cubes with a pair of kitchen scissors.
- Refrigerate your rocky road for a minimum of 2 hours, or overnight if you can, so that they are firm, set and easy to slice through.
Rocky Road Chocolate Bars
- Total Time: 2 hours 20 minutes
- Yield: 12 bars 1x
- 100g dark chocolate
- 100g milk chocolate
- 75g unsalted butter
- 2 tablespoons golden syrup
- 100g digestive biscuits
- 60g whole glacé cherries
- 70g mini marshmallows, or large ones cut into cubes
- Line a tin with greaseproof paper. I use a loaf tin that is around 10cm x 20cm.
- Break the chocolate into pieces, and place into a bowl. Set the bowl over a pan of gently simmering water. Do not let the bowl touch the water. This is to make sure the chocolate doesn’t seize.
- Cut the butter into cubes and add to the bowl, along with the golden syrup. Stir continuously.
- Once everything is melted, turn off the hob and remove the bowl from the heat.
- Put the digestives into a freezer bag, and using a rolling pin, gently bash the digestives so that you have a few larger pieces, a few smaller pieces and some biscuit dust.
- Add the contents of the bag to the bowl, along with the whole glacé cherries.
- If using large marshmallows, cut them into cubes and add to the bowl. If using mini marshmallows add them straight in.
- Gently fold the contents of the bowl together until everything is well coated in the melted chocolate.
- Put the mixture into the lined tin and gently press down. Once the mixture has cooled, refrigerate for at least 2 hours. Cut in to squares and enjoy!
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Serving Size: 1 bar
- Calories: 185
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