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Monday, June 17, 2013

Recipe: Rocky Road Bars

Rocky Road is such a handy snack in-between meals, it's not exactly healthy but it doesn't hurt to snack on one of this chocolatety babies once in a while. With it's rich chocolate, crunchy contents and everyone's favourite mini-marshmellows, this is a winner for both the young and old. I've not even mentioned the best part yet, this is a no-bake, which means that you won't be using your oven. And and! This rocky road is built to impress, meaning anyone could make it, even with the least amount of knowledge about baking (probably just doing some melting and mixing)!

Easy huh? Don't miss out on this recipe below:

Difficulty: Beginner
Yields 16 squares


300g semi-sweet chocolate chips
120g butter, chopped coarsely
30g golden syrup
150g digestive biscuit
1/3 cup walnuts, chopped coarsely
1/3 cup sultanas
2 cups mini-marshmellows


1. Melt the chocolate chips, golden syrup and butter in a double boiler, until smooth and glossy.

2. In a large mixing bowl, crumble the digestive biscuits into small pieces and mix in the chopped walnuts, sultanas, and marsh 3/4 of the mini-marshmellows.

3. Pour the dry ingredients mixture into the bowl of melted chocolate and stir until combined.

4. Line a square cake tin with cling film (plastic wrap).

5. Transfer the rocky road to the lined tin, spreading and pressing down (to avoid air gaps) the mixture evenly across the tin.

6. Decorate with the remaining mini-marshmellows.

7. Refrigerate for a couple hours.

8. Cut into 16 squares and serve chilled.


1. Substitute the semi-sweet chocolate with your favourite Cadbury or Hershey's choco-bar! They works just as fine.

2. For plumper and juicier sultanas, soak them in warm water for 10 minutes and pat them dry before incorporating them into the recipe.

3. If you love them together with good ol brownie bars, check out this awesome recipe that I'm sure that you wouldn't want to miss out here. (open in new window)