No excuses can be made; these are not for the faint-hearted! Pure sugary, bite-size morsels of sweet chocolate, biscuit and marshmallow to satisfy the sweetest tooth.


  • 125g unsalted butter
  • 300g milk chocolate, broken into small pieces
  • 125g Rich Tea biscuits, smashed into crumbs and chunks of biscuits
  • 2 tablespoons golden syrup
  • 85g mini marshmallows


In a medium sized, heavy-based pan, melt the butter, chocolate and golden syrup. When it has melted, pour out about ¼ of the mixture into a smaller pan and keep warm and melted (this will be used to pour on top of the rocky roads to add a nice solid chocolate finish).

Remove the first pan from the heat and stir in the biscuit crumbs and marshmallows. I like my marshmallows to melt a bit but if you like to keep them whole, only add them when the mixture has cooled somewhat.

Line a baking tin (or any dish about 24cm/9inch square) with foil then tip in the chocolate, biscuit and marshmallow mixture. Push down with the back of a spoon to make the top level then pour over the reserved melted chocolate.

Pop in the fridge for at least 2 hours so the chocolate and butter have set firm.

I like to cut my Rocky Roads into bite-sized pieces but you may prefer them larger – each to their own!

Made for My Baba by Fleur, at The Food Stork.


About The Author

Fleur Sladen
The Food Stork

Fleur Sladen is Founder of The Food Stork delivering fresh food gifts to new parents Passionate about food and quality ingredients A dab hand at creating wonders with leftovers Nourishment and Nurture are the key ingredients at The Food Stork

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