Milk Chocolate Rocky Road

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This milk chocolate rocky road is a classic no-bake treat that kids and adults love! Packed with mini marshmallows, pretzels, popcorn, biscuits, and milk chocolate, this dessert is the perfect mix of sweet and salty.

a stack of milk chocolate rocky road on a small white plate

After a couple of weeks of tasty rocky road recipes, I'm finally posting my last one for a while; this indulgent milk chocolate rocky road!

This is the ideal dessert for those who prefer sweeter chocolate in their rocky road, and this step-by-step recipe will ensure it comes out perfect on the first try. I hope you enjoy it!

Ingredients

Here's what you'll need for milk chocolate rocky road...

Milk chocolate: I use dark or semi-sweet chocolate in most of my other rocky road recipes but of course, we need to use milk chocolate for this one. It isn't as simple as switching out the dark for milk though, you also need to adjust the other ingredients to prevent splitting and seizing.
Butter: Butter gives rocky road a rich flavour and makes it a bit easier to cut into. I recommend using unsalted butter if you can.
Golden syrup: You can find this thick, amber-coloured syrup in the baking aisle or near the sugar in supermarkets. It'll help the butter and chocolate mix together easier without splitting. If you can't find it, you can swap it out for agave nectar or honey instead.
Cocoa powder: Optional but I like to add this to give a deeper chocolate flavour.
Digestive biscuits: Neutral-tasting biscuits are best for a classic rocky road. I used digestives but you can also use something like rich tea biscuits or shortbread instead.
Pretzels: These add some extra crunch and a hint of saltiness. I highly recommend NOT omitting these!
Marshmallows: A staple in rocky road- mini marshmallows. I used the pink and white ones to add some colour.
Popcorn: Add your favourite popcorn for some extra texture and flavour. I used sweet and salty.

Equipment and tools

Baking tin: A deep 8x8-inch tin is the best size for a nice thick slice but an 8x10-inch tin will work too.
Baking paper: To prevent sticking and to make it easy to lift the rocky road out once it's set.
Mixing bowl: A large one!
Utensils: You'll need a wooden spoon for mixing and a sharp knife for cutting. For pressing the mixture into the tin, it's also handy to have a metal spoon or a rubber spatula as it won't stick as much as the wooden spoon will.
Saucepan: To melt the wet ingredients together. You can do this in the microwave if you absolutely can't use a saucepan, but it's best to keep the heat low and controlled, so a saucepan over the stove is ideal!
Rolling pin: Although you can use your hands, the end of a rolling pin makes it easy to crush the biscuits and pretzels into chunks.

two milk chocolate rocky road slices on top of one another

How to make milk chocolate rocky road

Step 1: First, line an 8x8-inch tin with baking paper, leaving a bit hanging over each edge for easy removal later on. It's best to use a tin that's at least a few inches deep so that you can fit all of the mixture in.

Step 2: Now, let's mix up the dry ingredients. Start by adding 200g of digestive biscuits and 50g of salted pretzels to a bowl then crush them into medium-sized chunks. Then stir in 20g of popcorn and 100g of mini marshmallows.

dry ingredients mixed togehter in a bowl

Step 3: Next up, the wet ingredients. Break 300g of milk chocolate into pieces and add to a saucepan along with 200g of unsalted butter (cubed), 6 tablespoons of golden syrup and 3 tablespoons of cocoa powder.

Place the saucepan over low heat on the stove and stir gently until melted. Remove it from the heat and allow it to cool for a few minutes.

Step 4: Pour the melted chocolate mixture into the bowl and mix together until everything is evenly coated in chocolate.

Step 5: Transfer the rocky road mixture to your lined tin and press it firmly into place, making sure it's as even as possible. I usually use a small rubber spatula to do this.

Step 6: Pop the whole thing in the fridge for 3 hours, or until the chocolate is no longer wet to the touch.

Step 7: Once it's set, use the baking paper to remove the rocky road from the tin and cut it into squares. I like to cut mine into 16 pieces but you can make yours smaller or bigger if you like.

Tips and tricks

Use a tin that's at least a few inches deep so that your mixture doesn't overflow. Alternatively, you can use an 8x10-inch tin instead.
To get a clean rocky road slice, warm your knife before using it. To do this, just run the knife under boiling water for about 10 seconds then dry it thoroughly before using. Repeat before each cut that you make.
Get creative with your mix-ins, there are no rules when it comes to rocky road! Some of my favourite ideas are Turkish delight, jelly beans, honeycomb pieces and M&Ms.

FAQ

Can I freeze milk chocolate rocky road?

Yes. Just put your slices into airtight containers and freeze for up to 3 months. If you want to prevent them from sticking together in the freezer, you can separate them with little pieces of baking paper. To defrost, just let them sit in the fridge overnight or at room temperature for an hour or two. Do not refreeze.

How long will it last in the fridge?

If you keep it in an airtight container, it'll last for up to 2 weeks in the fridge.

Why did my mixture split?

If you notice the butter and chocolate separating or seizing up, this can be due to using high heat, inaccurate measuring or not using golden syrup.

squares of milk chocolate rocky road on a white surface

More rocky road recipes:

Let me know what you think of my milk chocolate rocky road recipe in the comments below. And feel free to share this post with a friend if you found it helpful. Enjoy!