Rocky road is a great, no bake dessert, perfect for Christmas parties but tastes just as delicious any time of the year.
Christmas is the time of the year you get to indulge a little. A good way to do that, is treating yourself to a no-bake rocky road slice?
What better excuse is there to indulge in this chocolatey goodness? The only problem I have, is that I just can’t stop eating it. But hey, it’s nearly Christmas, right? I hear that calories don’t count at Christmas. Should that be untrue, the extra pounds I gain, will keep me warm over winter.
A basic rocky road recipe is still great as it is, but these have an extra addition of soft amaretti biscuits in the mix, that’s what makes this a Christmas rocky road. The amaretti also gives the slices a crumbly, soft texture which will just melt in your mouth. You can also try making a white chocolate and biscoff rocky road with this recipe too.
Rocky road slices are great for sharing too. Not only because your friends will totally love it, but because you can even out the balance if everyone is indulging. Pounds gained together are pounds you won’t notice, right?
What is Rocky Road?
Rocky road is a no bake chocolate dessert bar that is usually prepared in a tray, left to chill and then sliced into portions.
There are many variations of this chocolate slice around the world. You may see similar recipes labelled as Tiffin in the UK or fridge cake in the USA. The origin of rocky road is debatable, but is believed to come from Australia, it was created as a way to sell spoiled confectionary rather than waste it.
So, is there a difference between the worldly variations? Only slightly. The base ingredients of all 3 types are the same, usually consisting of chocolate, biscuits, butter and golden syrup. The difference is then established by the additional ingredients added.
A Tiffin recipe, which originated in Scotland usually contains the addition of raisins and cherries and uses digestive biscuits, which are similar to Graham crackers. Rocky road, depending on the regional variation contains marshmallows, coconut and different types of nuts.
Since this version contains marshmallows, I am happy to label it rocky road, but since the differences are so small, you can refer to this as Christmas Tiffin or Christmas Fridge Cake, if you’d prefer.
How to Make Rocky Road
Making rocky road is super simple and a great recipe for children to get involved in. You start by melting the chocolate with the butter, cocoa, sugar and syrup and leaving the mixture to cool to room temperature. The biscuits are crushed and crumbled into pieces (not crumbs) and mixed in to the chocolate along with the marshmallows and cherries, then placed into a tin and left in the fridge to chill and set, before being cut into slices.
You can also use a microwave to melt the chocolate mix if you’d prefer. Just do it gradually and remove it regularly to stir the mixture. Whatever method you use, only heat it until melting point, you don’t want to burn the chocolate as it will ruin the taste.
Firstly, I will stress the importance of letting the chocolate cool before you add in the marshmallows. If you add them to hot chocolate, they will melt and that isn’t what you want here.
I like to roughly chop the cherries into halves or quarters before adding them, but you can leave them whole if you choose.
I recommend lining your tray with baking paper that hangs over the edges, this will make it much easier to remove the set rocky road from the tin as you will be able to simply lift it out before slicing it.
Be sure to push the mixture down into the tin well, to compact the ingredients together. This will help to hold the shape and stop it crumbling when you slice it up. Just be careful not to crush everything to a crumb.
You can try out your own versions of Christmas rocky road with extra additions or omissions to get it just the way you like, this fridge based cake is very versatile.
If you’re in the US you can use Graham crackers instead.
It shares a lot of similarities with a tiffin recipe. If you want to make it more authentic to a Tiffin, leave out the marshmallows and add raisins.
Store rocky road in an airtight container in the fridge, it’ll last about 1-2 weeks. I recommend separating the slices with some baking or parchment paper between each one to stop them sticking to each other.
Rocky Road Slices
- 180 g Digestive Biscuits
- 120 g Soft Amaretti Biscuits
- 140 g Plain Chocolate
- 225 g Unsalted Butter
- 25 g Soft Brown Light Sugar
- 2 tbsp Golden Syrup
- 2 tbsp Cocoa Powder
- 60 g Mini Marshmallows
- 50 g Glace Cherries
- White Chocolate for decorating
- Place the biscuits in a bowl and roughly crush them into small pieces
- Place the chocolate, butter, sugar, syrup and cocoa powder into a heavy based saucepan and gently heat until melted, stirring continuously until combined. Remove from the heat and allow to cool to room temperature.
- Once the chocolate has cooled, add the marshmallows and cherries to the biscuits and pour in the chocolate mix, fold in until all ingredients are coated with the chocolate.
- Line a 20cm square tin with baking paper and press the mixture in gently with the back of a spoon, being sure to compact it will without crushing everything inside.
- Place in the fridge and allow chill for around 3-4 hours until set.
- Once the rocky road has set, remove from the tin and cut it into slices.
- Melt the white chocolate and drizzle over each piece. Allow to set and serve.
Recipe Notes and Guidance
- You can use a microwave to melt the chocolate.
- Be sure to allow the chocolate to cool before adding the marshmallows.
- Let the baking paper hang over the sides of the tin, this makes it easy to remove the set rocky road in order to slice it.
- Feel free to experiment with extra additions or omissions to the additional ingredients.