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Snow-topped Minty Rocky Road

Snow-topped Minty Rocky Road

Snow-topped Minty Rocky Road – easy to make and very easy to enjoy eating!

I’m mostly getting into the Christmas spirit through the feasting aspect (always my favourite part of any festivities). I think these easy treats would make lovely little gifts, prettily bagged-up when visiting people over the Christmas season. A word of warning; go easy with the peppermint essence or flavouring – a few drops should be plenty, taste as you go and you can always add more, but if you’re heavy-handed it can get a little toothpasty tasting!

Snow-topped Minty Rocky Road


  • 450g milk or plain chocolate (or a combination of the two)
  • 70g butter
  • small pinch salt
  • 3×4 finger mint KitKat biscuits (or other mint chocolate biscuits of your choice)
  • 150g mini marshmallows
  • 1 large packet mint Aero balls (or get some of the bars and chop them into chunks if you can’t find the balls)
  • 300g white chocolate
  • a few drops peppermint essence or flavouring

Grease and line a high-sided baking tray (approx 22x25cm) with greaseproof paper. In a heat proof bowl over a pan of simmering water (making sure the bowl doesn’t touch the water), melt the milk/plain chocolate, 50g of the butter and add the salt, stirring occasionally until smooth. Turn off the heat and leave for a few minutes to cool a little. Chop the mint biscuits into chunks and add them to the chocolate mix, along with the marshmallows and mint chocolate Aero balls, stirring to ensure everything gets coated; be as brief as possible to avoid the Aero balls melting too much. Scrape into the prepared tin and smooth into the corners so you have an even layer, but still lots of lumps and bumps – this is Rocky Road after all! Leave to cool in the fridge for about half an hour or longer so the top is set.

Following the same method of melting in a bowl over simmering water, melt the white chocolate along with the remaining 20g butter, stirring occasionally until smooth. Remove from the heat and add a couple of drops of mint essence, stir it through and taste a little to see if you think it’s minty enough. Add more, a drop or two at a time until it’s to your taste. Allow to cool slightly before taking the tin from the fridge and pouring the white chocolate on top, trying to coat as much of the surface as possible whilst pouring. Tilt the tin or use a spatula to carefully spread the white chocolate evenly, trying to get as little of the brown chocolate showing through on top. Return to the fridge for a few hours to set completely.

When ready to serve or bag up as presents, remove from the fridge. If you have any white edible glitter, give the top of your snowy rocky road a frosty dusting. Remove from the tin and peel away from the greaseproof paper. Cut into squares and get stuck in.

Christmassy Snow-topped Minty Rocky Road

Double chocolate and minty goodness


Classic Rocky Road

Home made Rocky Road

Rocky Road – delicious!

There are tons of versions of this and you can customise it to add or leave out whatever ingredients you fancy (apart from maybe the chocolate!) so that it’s got all your favourite tea-time treats in. Generally it’s always a mix of chocolate, broken biscuits and marshmallows – the lumpy appearance when everything is combined giving it the famous name.

Classic Rocky Road


  • 300g chocolate (I prefer a mix of dark and milk, but either of those on their own would be just fine)
  • 125g butter
  • 2 tbsps golden syrup
  • 200g digestive biscuits
  • 75g raisins
  • 100g mini marshmallows

Line a 20cm square pan with greaseproof paper (it doesn’t matter if your pan is a little bigger or smaller). Melt the chocolate, butter and syrup together in bowl over simmering water; it’s important not to melt chocolate too quickly so stick to a low heat.

Meanwhile, break your biscuits into pieces into another bowl and add the raisins. Once the chocolate and butter mixture is melted and glossy, pour it over the biscuits and raisins. Use a spatula to scrape all the chocolate from the melting bowl into the biscuit bowl, then stir everything together until everything is coated. Lastly add the marshmallows – this way they won’t melt too much in the warm chocolate. Tip the chocolaty mixture into the prepared tin and use your spatula to press everything firmly into the corners, levelling off the mix; you’ll be left with a lovely ‘rocky’ surface. Chill in the fridge until set, a couple of hours should do it if you can’t wait any longer. Remove from the tin, peel away the greaseproof and chop into whatever size pieces you desire!