You know that feeling when you just want to smash some biscuits, melt a ludicrous amount of chocolate, and pretend it counts as baking? Welcome to Nigella’s Rocky Road. This is not a dainty patisserie moment — this is a full-bodied, unapologetic chocolate wallop to the senses.
Crunchy biscuits, gooey marshmallows, silky chocolate — it’s chaos, but deliciously controlled chaos. And yes, it involves zero baking. Which, frankly, is sometimes exactly what we all need. I first made this when I was meant to bring something “homemade” to a school bake sale. Was it technically cheating? Maybe. Did it vanish in under five minutes? Absolutely.
This Nigella Rocky Road recipe is proof that decadence doesn’t have to be complicated. Let’s get into it.
Ingredients List
- 125g soft butter — melts beautifully into the chocolate.
- 300g dark chocolate (70% cocoa solids) — rich, bittersweet, utterly indulgent.
- 3 tbsp golden syrup — that glossy, sticky magic that binds it all.
- 200g rich tea biscuits — bring the crunch. Digestives or graham crackers also work.
- 100g mini marshmallows — the chewy, pillowy contrast to all that snap.
- 2 tsp icing sugar (for dusting)
Optional ideas:
- Swap in some chopped pistachios, hazelnuts, or dried cherries for a bit of flair.
- A cheeky glug of rum? Go on then.
How to Make It (Instructions)
- Melt the butter, dark chocolate, and golden syrup together in a heavy-bottomed pot over low heat. Stir gently till smooth and shiny.
- Scoop out about 125ml (½ cup) of the melted chocolate mix and set it aside. This will be your glossy top layer.
- Crush the biscuits in a freezer bag using a rolling pin. You want a mix of bigger chunks and fine rubble — texture is everything.
- Stir the biscuit bits into the warm chocolate mixture in the saucepan. Then toss in the marshmallows. Stir till they’re just coated — don’t overmix.
- Scrape the mixture into a foil-lined 9-inch square tin and flatten it out a bit with a spoon. It’ll look messy. That’s the point.
- Pour the reserved melted chocolate over the top, smoothing it gently with a spatula or the back of your spoon.
- Chill in the fridge for at least 6 hours or overnight. Yes, I’ve tried to rush it. No, it doesn’t work.
- Cut into 24 fingers with a hot knife (run it under hot water first, trust me). Dust with icing sugar through a tea strainer for that snowy, Instagrammy finish.
Common Mistakes
Why is my rocky road too hard?
You might’ve packed it too tightly or used too many biscuits. Try a lighter hand next time and go easy on the biscuit ratio.
Why didn’t my marshmallows stay whole?
You probably stirred them into the chocolate while it was too hot. Let it cool a bit first before adding the marshmallows.
Can I melt the chocolate in the microwave?
Yes — but do it in short bursts and stir often. Otherwise, you’ll burn it. (I’ve scorched more chocolate than I care to admit.)
Why does it taste greasy?
It’s likely the butter separated during melting. Melt slowly over low heat and stir gently.
My top layer won’t spread — help?
If the reserved chocolate has set, just reheat it gently to loosen it back up.
Storage Tips
- Fridge: Store in an airtight container for up to a week. Keep it cool — it melts faster than you think.
- Freezer: Freeze cut pieces between layers of parchment in a sealed box. Lasts 2–3 months. Eat straight from frozen or thaw for 15 minutes.
What to Serve With It
- Vanilla ice cream — the creamy chill balances the rich chocolate like a dream.
- Espresso or black coffee — bitter meets sweet. Perfection.
- Red wine — go big and bold. Something like a Shiraz or Malbec.
FAQ Section
Can I make this gluten-free?
Yes! Just use gluten-free tea biscuits or graham crackers. The rest is naturally gluten-free.
Can I add nuts or fruit to this?
Absolutely. Try chopped hazelnuts, almonds, or dried cranberries for extra crunch or tang.
Can I use milk chocolate instead?
You can, but it’ll be much sweeter. Try mixing half milk, half dark to balance it out.
Can I make it vegan?
Yes — use dairy-free butter, vegan marshmallows, and a dark chocolate without milk solids. Golden syrup is naturally vegan.
Does it need to be stored in the fridge?
Yes — especially in warm weather. Otherwise, it’ll go soft and sticky fast.
Try More Recipes:
Nigella Rocky Road Recipe
Description
A rich, no-bake chocolate treat with biscuits and marshmallows — quick to make, perfect for sharing.
Ingredients
Instructions
- In a saucepan over low heat, melt butter, chocolate, and golden syrup. Stir until smooth.
- Remove 125ml (½ cup) of the melted chocolate and set aside.
- Crush biscuits in a freezer bag using a rolling pin until you have a mix of crumbs and chunks.
- Stir crushed biscuits into the melted chocolate, then fold in marshmallows.
- Pour mixture into a lined 9-inch square tray and spread evenly.
- Pour the reserved chocolate mixture on top and smooth it out.
- Chill in the fridge for 6 hours or overnight until set.
- Slice into 24 fingers and dust with icing sugar before serving.