This Rolo rocky road is the perfect mix of sweet, gooey, crunchy and chewy. It's an easy, no-bake dessert that even kids can make, and it contains only 6 ingredients!
Is there anything better than a no-bake dessert? You just mix a few ingredients together, whack them in a tin then let the fridge do the rest of the work. This Rolo rocky road is no exception. With just 6 simple ingredients and less than 10 minutes of prep time, it couldn't be easier to make!
It's great for bake sales, birthday parties, office meetings and any other occasion that needs a sweet treat. I can't wait for you to try it!
For those who have never made rocky road before, I've written detailed notes, instructions and top tips below. I hope you'll find it useful but if you prefer to read the quick, bulleted version, just keep scrolling to get to the recipe card at the end of the post. And if you like this recipe, make sure to check out my Rolo blondies and brownies too. Enjoy!
Ingredients
Here's everything you need to make Rolo rocky road...
- Chocolate: Semi-sweet dark chocolate is best for this recipe. Milk chocolate contains more sugar and will cause splitting, whereas darker chocolate will taste a little more bitter. I typically use supermarket own-brand dark chocolate but anything with around 50% cocoa solids will work well.
- Golden syrup: This helps to bind the wet ingredients together and prevent seizing. You can find golden syrup near the sugar or in the baking aisle in supermarkets.
- Butter: Adding butter to your rocky road will add a delicious flavour and make it easier to cut once it's set. Unsalted will taste best in this recipe.
- Digestive biscuits: These give the rocky road its classic crunch. These are quite neutral-tasting biscuits so they're quite easy to replace if you fancy a different flavour. Some of my favourites are gingernut biscuits, shortbread and rich tea biscuits.
- Rolos: Of course, we couldn't make this tasty treat without some Rolos! I used a multipack of 4 tubes, which came to 166.4g altogether.
- Mini marshmallows: Marshmallows are a must-have for any rocky road recipe. You can chop up regular marshmallows if you have the patience but mini marshmallows are easier to use.
Equipment notes
- Square baking tin: A 3-inch deep 8x8-inch tin or a regular 8x10-inch tin will work best for this recipe. Using either of these tins will give you around 16 decently-sized rocky road bars. If you want to use a larger tin, I'd also recommend increasing the ingredient quantities using my cake pan converter tool.
- Baking paper: This is just to stop the rocky road from setting directly into the tin. I usually leave a bit of excess baking paper hanging over the edges to make it easier to remove later.
- Bowls and utensils: You'll need a large bowl for mixing in, a small heatproof bowl or saucepan to melt the chocolate and butter, a wooden spoon for mixing everything together, and a sharp knife for cutting. I also like to use the back of a metal spoon or a rubber spatula to press the mixture into the tin firmly.
- Kitchen scales: I don't usually work with cups or oz when baking so you'll need a kitchen scale to make this recipe.
How to make Rolo rocky road
Step 1: First start by lining an 8x8-inch tin with baking paper and set it aside so it's ready for your mixture later. I recommend using a tin that's a few inches deep so that the mixture doesn't overflow.
Step 2: Put 300g of chocolate into a saucepan along with 100g of unsalted butter and 3 tablespoons of golden syrup. Place the saucepan over low heat on the stove and gently stir it until melted. Remove it from the heat and let it cool for a minute or two.
You can also melt the ingredients in the microwave in a heatproof bowl. Just make sure to stir every 20-30 seconds to prevent seizing or burning.
Step 3: Add 200g of digestive biscuits to a large bowl then use your hands to crush them into medium-sized chunks. Add 4 packs of Rolos to the bowl and 80g of mini marshmallows then mix to combine.
Step 4: Pour your melted chocolate mixture into the bowl with the dry ingredients and mix well until everything is evenly coated.
Step 5: Transfer the mixture to your lined tin and press it firmly into place. Then pop it in the fridge for 3 hours to set.
Step 6: Once your rocky road has set, remove it from the tin and cut it into slices. I typically cut mine into 16 squares but you can make them bigger or smaller if you like. Then all that's left to do is enjoy your delicious creation!
Top tips
- Press the mixture firmly into the tin to prevent it from crumbling later on. I like to use a rubber spatula to do this because it doesn't stick to the mixture like a wooden spoon does.
- Don't skip the syrup! This is essential to help the butter and chocolate combine properly. It may seize or split otherwise.
FAQ
It'll last for up to 2 weeks if you keep it in an airtight container in the fridge. It can be kept at room temperature too but it tastes best when chilled.
Yes, you can freeze the bars in airtight containers for up to 3 months. If you want to stack them on top of one another, you can divide them with sheets of baking paper to stop them from sticking together. To defrost them, let them sit overnight in the fridge or at room temperature for a couple of hours. Do not refreeze.
You can switch golden syrup out for equal amounts of honey, agave nectar or maple syrup, although golden syrup will give it that signature flavour.
More rocky road recipes:
- Sweet and salty rocky road
- Crunchie rocky road
- Mint Aero rocky road
- Maltesers rocky road
- Cornflake rocky road
I hope you like this Rolo rocky road recipe! If you make it at home, please leave a comment or rating below to let me know what you think. Enjoy!
Rolo 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
- 4 packs Rolos (multipack size- 166.4g 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.
- Crush the digestive biscuits into medium-sized chunks then add them to a large bowl along with the Rolos and mini marshmallows. Mix to combine.
- Pour the chocolate mixture into the bowl and mix well. Transfer the mixture to your lined tin and press it down firmly into place.
- Refrigerate your rocky road 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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