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.