This honeycomb Crunchie rocky road is a super easy, no-bake recipe with just 6 simple ingredients! Packed with mini marshmallows and Cadbury Crunchie pieces, it's sure to be a hit with both kids AND adults!
If you're a Cadbury fan then you're going to adore these Crunchie rocky road bars! They're SO easy to make and there's no baking required, so they're great for kids to help with.
This honeycomb rocky road is great for an on-the-go dessert, bake sales and afternoon tea. And they're sure to be a hit with everyone who tries them.
For those of you who prefer more lengthy, in-depth tutorials, I have included detailed notes, tips, and step-by-step photos below. And for anyone who prefers the TLDR version, just skip straight on to the recipe card at the end of the post. Enjoy!
Ingredients
- Chocolate: I typically use semi-sweet chocolate for my rocky road, or any dark chocolate that's around 50% cocoa solids.
- Butter: Use unsalted butter for this recipe. Adding butter makes this honeycomb rocky road a little softer so you're not just trying to cut through a block of solid chocolate!
- Golden syrup: This helps to combine the chocolate and butter together, preventing seizing and splitting.
- Digestive biscuits: Biscuits are an absolute must when it comes to rocky road! I used digestives but you can use any other kind of biscuits you like- shortbread, rich tea biscuits, or even gingernuts!
- Mini marshmallows: I like to use pink and white marshmallows because they make the final result look more interesting. Use whichever type you prefer.
- Cadbury Crunchie bars: Last but not least, we'll need some Crunchie bars. I used 6 multipack-sized bars which weighed 192g in total.
Equipment and tools
- Food scale: I don't use cups to measure my ingredients so you'll need a kitchen scale to make this recipe.
- 8x8-inch tin: Make sure it's at least a couple of inches deep as the more shallow tins will overflow. You can also use a larger rectangular tin if you don't mind slightly thinner slices.
- Bowl and utensils: You'll need a large bowl and a wooden spoon to make the mixture and a sharp knife for cutting. For pressing the mixture into the tin, you can use a rubber spatula, the bottom of a cup, or the back of a metal spoon.
- Saucepan: To melt the butter and chocolate together in. You can also do this in the microwave in a heatproof bowl- just make sure to mix it every so often to prevent seizing.
- Rolling pin: To crush the biscuits. They don't need to be crushed super finely so you can of course just do it by hand.
- Baking paper: To make removing the rocky road from the tin easy and effortless!
How to make Crunchie rocky road
Step 1: First, line an 8x8x3-inch tin with baking paper. Set it to one side for now.
Step 2: Next, let's make the chocolatey base. Add 300g of chocolate to a saucepan along with 3 tablespoons of golden syrup and 100g of butter. Place the saucepan over a low heat on the stove and stir gently until melted. Set aside to cool for a few minutes.
Step 3: Add 200g of digestive biscuits to a large bowl then crush them into medium-sized chunks.
Step 4: Chop 6 Cadbury Crunchie bars into chunks then add them to the bowl with the digestive biscuits. Then stir in 80g of mini marshmallows.
Step 5: Pour the melted chocolate mixture into the bowl and mix everything together. Make sure all of the dry ingredients are coated with chocolate.
Step 6: Transfer the honeycomb rocky road mixture to your lined tin and press it firmly into place. The more you can press it in, the less likely it is to fall apart once set.
Step 7: Place it in the fridge for around 3 hours, until firm to the touch. Then just remove it from the tin, cut it into squares and enjoy! I typically cut mine into 16 squares but you can get 12 larger pieces or up to 32 smaller pieces- whatever you prefer!
Top tips
- Don't crush the biscuits too much. If there are too many crumbs, they'll absorb more of the liquid and make it difficult to mix.
- Let the melted butter/chocolate mixture cool for a few minutes before you add it to the bowl, otherwise, it can cause the marshmallows to melt.
- Press the mixture into the tin as firmly as you can to prevent breakage when you cut into it later.
FAQ
Honeycomb rocky road will last for up to 2 weeks if you keep it in an airtight container at room temperature, and a little longer in the fridge!
Yes, making gluten-free Crunchie rocky road is as simple as switching the digestive biscuits out for a gluten-free alternative. All of the other ingredients are naturally gluten-free.
Yes, pop your slices into airtight containers and freeze for up to 3 months. Alternatively, you can wrap the whole slab tightly in clingfilm before freezing. To defrost, transfer it to the fridge and let it sit there overnight, or leave it out at room temperature for an hour or two. Do not refreeze.
More rocky road recipes:
I hope you like this Cadbury Crunchie rocky road! If you like the recipe, please share it with a friend using the share buttons on this page- it really helps to support my blog. Enjoy!
BEST Crunchie Honeycomb Rocky Road
Ingredients
- 300 g Semi-sweet chocolate (I typically use Asda Just Essentials dark chocolate)
- 100 g Butter
- 3 Tablespoons Golden syrup
- 200 g Digestive biscuits
- 6 Crunchie bars chopped into chunks (multipack size, 192g total)
- 80 g Mini marshmallows
Instructions
- Line an 8x8x3-inch tin with baking paper. Leave a little hanging over each edge to make removal easy later on.
- Melt the chocolate, butter and golden syrup together in a saucepan then set aside to cool for a minute or two.
- Add the digestive biscuits to a large bowl then crush them into medium-sized chunks using your hands or the end of a rolling pin. Stir in the chopped Crunchies and mini marshmallows.
- Pour the melted chocolate/butter mixture into the bowl. Mix it all together until all of the dry ingredients are evenly coated in chocolate.
- Transfer the mixture to your lined tin and press it down firmly into place.
- Refrigerate for 3 hours then cut into squares and enjoy!
Video
Notes
- Store in an airtight container for up to 2 weeks. Rocky road bars are best kept in the fridge.
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