If you like rocky road and Maltesers, this recipe is your dream come true! Packed with crunchy Maltesers, mini marshmallows, and digestive biscuits, this Malteser rocky road is perfect for any occasion. Whether you're making it for a bake sale, a birthday party, or just because you fancy a sweet treat, this is sure to be a hit.
It's been a while since I've baked with Maltesers so I thought I'd treat you to some Maltesers rocky road! This is a super easy dessert to make with only 6 ingredients, and it takes just 10 minutes of prep time.
It serves around 16 medium-sized slices but you can get up to 32 bite-sized pieces out of it, so it's ideal for serving a crowd. Perfect for birthdays, office events and any other occasion that requires a chocolatey treat!
Below, you'll find detailed notes, instructions, step-by-step photos and top tips. I hope you find the post helpful. For those more experienced in the kitchen who prefer the condensed, bullet-pointed version of the recipe, just scroll to the recipe card at the end of the post. And if you like this recipe, make sure to check out my Malteser tiffin and Malteser brownies. Enjoy!
Ingredients
Here's what you'll need to make Malteser rocky road:
- Chocolate: Use semi-sweet chocolate for this recipe. This is just the cheaper type of dark chocolate, which usually contains around 50% cocoa solids. My go-to is Asda Just Essentials dark chocolate.
- Unsalted butter: This will help to make the rocky road softer and easier to cut. It also adds such a delicious, rich buttery flavour.
- Golden syrup: This helps to combine the chocolate and butter, preventing the mixture from seizing and splitting. It also adds extra sweetness and gives a softer texture. You can also use agave nectar or honey if you don't have any golden syrup.
- Digestive biscuits: A staple ingredient in any good rocky road recipe! I like digestive because they're quite neutral-tasting and go well with most mix-ins but if you prefer, you can swap them out for another biscuit. Some of my favourite alternatives are shortbread, Biscoff biscuits and rich tea biscuits.
- Maltesers: The main ingredient for Malteser rocky road! I used a share-sized bag of Maltesers which weighed 175g.
- Mini marshmallows: To add a chewy texture and a pop of colour. If you don't have any mini marshmallows to hand, you can cut up some regular-sized marshmallows instead.
Equipment
- Food scale: Accuracy is important for dessert recipes, so you'll need a kitchen scale. I don't usually measure with cups or oz so I haven't included the conversions for this recipe.
- 8x8-inch tin: This is the best size of tin to get a nice thick slice but an 8x10-inch tin would work too. Make sure it's at least a couple of inches deep so your mixture doesn't overflow.
- Large bowl and wooden spoon: For mixing the ingredients.
- Sharp knife: To cut the rocky road into squares once it's set.
- Saucepan: To melt the chocolate, butter, and golden syrup together. You can also do this in the microwave in a heatproof bowl but you'll need to stir it often so it doesn't burn or split.
- Rolling pin: To crush the digestive biscuits. They don't need to be crushed super finely so you can do this with your hands if you prefer.
- Baking paper: For lining the tin, to stop the rocky road from sticking.
How to make Malteser rocky road
Step 1: Start by lining an 8x8-inch tin with baking paper, leaving some overhang on the edges to make it easier to lift out the rocky road later.
Step 2: To a saucepan, add 300g of semi-sweet chocolate, 100g of unsalted butter, and 3 tablespoons of golden syrup. Place the saucepan over low heat and stir gently until everything is melted and smooth. Remove from the heat and let it cool for about 10 minutes.
Step 3: Add 150g of digestive biscuits to a large bowl and crush them into medium-sized chunks. You can either use a rolling pin or your hands to do this.
Step 4: Add 175g of whole Maltesers into the bowl with the biscuits, along with 80g of mini marshmallows then mix to combine.
Step 5: Pour the melted chocolate mixture over the dry ingredients in the bowl and mix thoroughly until everything is well-coated.
Step 6: Transfer the mixture into your lined tin and press it down firmly using the back of a spoon or a rubber spatula, making sure it's compact and even.
Step 7: Place the tin in the fridge for at least 3 hours or until the rocky road is firm to the touch. Then just remove it from the tin using the baking paper, cut it into squares and enjoy!
Top Tips
- Don’t crush the biscuits too finely. There should be some larger chunks in there to give you the best texture.
- Let the melted chocolate mixture cool for around 10 minutes before you add it into the bowl with the dry ingredients. If it's too hot when you add it, it'll melt the marshmallows and the milk chocolate on the Maltesers, which may cause the mixture to seize.
- Press your rocky road firmly into the tin to help prevent it from crumbling when you cut into it.
FAQ
It will last for up to two weeks at room temperature and a bit longer if you keep it in the fridge. Make sure to keep it in an airtight container so it stays fresh and crunchy.
Absolutely! Place your Malteser rocky road slices in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple of hours before serving. Do not refreeze.
Yes, but the ingredient quantities need to change for the recipe to work. You'll need 250g milk chocolate, 165g butter and 5 tablespoons of golden syrup.
More rocky road recipes:
- Crunchie rocky road
- Cornflake rocky road
- Rolo rocky road
- Bounty rocky road
- White chocolate rocky road
- Mint Aero rocky road
I hope you like my Maltesers rocky road recipe! If you make it at home, please leave a comment below to let me know how it goes. And if you find this post helpful, please feel free to share it with a friend using the share buttons on this page. Enjoy!
BEST Malteser Rocky Road
Ingredients
- 300 g Semi-sweet chocolate
- 100 g Butter
- 3 Tablespoons Golden syrup
- 150 g Digestive biscuits
- 175 g Maltesers
- 80 g Mini marshmallows
Instructions
- Line an 8x8x3-inch tin with baking paper, leaving a little hanging over the edges for easy removal later.
- Melt the chocolate, butter and golden syrup together in a saucepan. Leave to cool for 10 minutes.
- Crush the digestive biscuits into medium-sized chunks then add them to a large bowl along with the Maltesers and mini marshmallows. Mix well.
- Pour the melted chocolate into the bowl and mix until everything is evenly coated. Transfer it to your lined tin and press down firmly into place.
- Refrigerate for 3 hours then cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
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