Bounty Coconut Rocky Road

Name: Bounty Coconut Rocky Road
Prep time: 10 min
Total time: 190 min
Ingredients: 300 g Semi-sweet chocolate; 100 g Butter; 3 Tablespoons Golden syrup; 100 g Digestive biscuits; 100 g Mini marshmallows; 4 Chopped Bounty bars ((duo-packs, 228g total weight))

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This coconut rocky road is packed full of Bounty bars, mini marshmallows and digestive biscuit pieces. It makes for a tasty treat that's perfect to enjoy at any time of day.

a pile of bounty coconut rocky road on a plate

If you like coconut then you're going to LOVE this Bounty coconut rocky road. It's sweet, it's crunchy, it's chewy and it's coconutty, and it's sure to be your new favourite dessert!

Rocky road is a quick and easy treat that you can take along to bake sales, work meetings and birthday parties, and it also makes a delicious sweet snack. It lasts for ages in the fridge so you can prep it in advance and enjoy it for up to 2 weeks!

For those who've never made rocky road before, I've written a detailed post below which I hope you'll find helpful. It contains ingredient notes, step-by-step instructions, photos, top tips and more. If you prefer the bullet-pointed version of the recipe, you can find it in the recipe card at the end of the post. Enjoy!

Ingredients

Butter: Unsalted is best. This will add a rich flavour and make your Bounty rocky road a little easier to cut.
Chocolate: Use semi-sweet chocolate for the best flavour and texture; I usually use the cheap supermarket's own brand of 'dark' chocolate. Super dark chocolate will make your rocky road taste a little more bitter and milk chocolate will cause the mixture to seize.
Golden syrup: Just 3 tablespoons, to help the butter and chocolate to bind together nicely.
Digestive biscuits: Or any other biscuits that you like. You could even pop some Bounty cookies in there!
Mini marshmallows: For some chew and a nice pop of colour.
Bounty bars: Of course, we can't have coconut rocky road without some Bounty bars. I used 4 full bars, which weighed 228g altogether.

Equipment

Baking tin and baking paper: I like to use a deep 8x8-inch tin for a thick rocky road slice but you can use an 8x10-inch tin if you prefer. If you'd like to use a larger tin, you can increase the ingredient quantities by using my cake pan converter tool. You'll also need to line the tin with some baking paper to make it easier to lift out the rocky road once it's set.
Bowl and utensils: For this recipe you'll need a large mixing bowl, a wooden spoon for mixing and a sharp knife to cut up the Bounty bars.
Saucepan: To melt the butter, golden syrup and chocolate together. You can do it in a heatproof bowl in the microwave if you prefer- just make to stir it often to avoid any mishaps!
Rolling pin: To crush the digestive biscuits. You can also use your hands if you prefer- the biscuits don't need to be crushed finely so it will be pretty easy to do it by hand.
Kitchen scales: To weigh out your ingredients. Grams are much more accurate than cups so I recommend using a scale if you can.

hand holding up two slices of coconut rocky road

How to make Bounty coconut rocky road

Step 1: Start by lining an 8x8-inch tin with baking paper, ready for your rocky road to go into. I recommend using a tin that's at least a few inches deep so that the mixture doesn't overflow. You can also leave a bit of baking paper hanging over each edge for easy removal.

Step 2: Next, melt the chocolate coating. Add 300g of semi-sweet chocolate into a saucepan with 100g of unsalted butter and 3 tablespoons of golden syrup. Place the saucepan over low heat on the stove and stir gently until melted. There should be no lumps of chocolate or butter left in there.

butter chocolate and golden syrup melted in a saucepan

Once melted, remove the saucepan from the heat and let the mixture cool for around 10 minutes. This will prevent it from melting the other ingredients.

Step 3: Next up, the dry ingredients! Add 100g of digestive biscuits to a large bowl and crush them into medium-sized chunks. Then chop up 4 full Bounty Bars (8 halves) and add them to the bowl. Finally, stir in 100g of mini marshmallows.

Step 4: Pour the cooled melted chocolate mixture into the bowl with the dry ingredients and mix well until everything is well coated. Make sure there are no dry crumbs or marshmallows stuck at the bottom!

Step 5: Transfer the mixture to the tin you lined earlier and press it down as firmly as you can. I usually use a rubber spatula or the bottom of a cup to do this.

pressing chocolate covered ingredients into tin

Step 6: Pop your coconut rocky road in the fridge for 3 hours, until it's firm to the touch. Then just remove it from the tin, cut it into slices and enjoy. I usually cut mine into 16 slices but feel free to make them as big or as small as you like.

Rocky road tips

Let the melted chocolate mixture cool before you add it to the bowl. Otherwise, it'll melt the milk chocolate on the Bounty bars and may cause the mixture to seize. It'll also melt your mini marshmallows!
Press the mixture firmly into the tin to make it easier to lift out and cut neatly after it's set.
Keep your biscuit pieces quite chunky for the best texture. We don't want them to be too fine or crumby.

FAQ

How should I store coconut rocky road?

Store this dessert in an airtight container in the fridge to keep it tasting fresh for as long as possible. It should last for up to 2 weeks this way.

Can I freeze it?

Yes. Freeze your Bounty rocky road slices in airtight containers and freeze for up to 3 months. Alternatively, you can freeze it on a baking sheet until solid then transfer it to freezer bags. To defrost, just let your slices sit out at room temperature for an hour or two, or let it thaw in the fridge overnight. Don't refreeze it as this can affect the texture.

What can I use instead of Bounty bars?

If you're in the USA, you can use Almond Joy bars, which are pretty much the same thing. Those who are vegan can switch out the butter and marshmallows for vegan alternatives, and use Buttermilk Coconut Choccy bars instead of Bounty bars.

More rocky road recipes:

I hope you like this coconut Bounty rocky road recipe! If you make it at home, please leave a comment and rating below to let me know how it goes. Enjoy!