Desserts & Baking

Chewy and Chocolatey Rolo Rocky Roads

Chewy chocolate bars loaded with crushed biscuits, mini marshmallows and gooey Rolos. A simple no-bake treat that comes together in minutes.

By Ricky Robinson Updated March 3, 2023

Rocky road is one of those treats that never goes out of fashion. This version brings together chocolate, biscuits, marshmallows and Rolo caramels in a way that is hard to resist.

It requires no baking and can be assembled in minutes with ingredients you likely already have. The beauty of this recipe is its simplicity. You melt chocolate with butter and golden syrup, stir in crushed ginger nut biscuits, marshmallows and Rolos, then let the fridge do the rest of the work.

The chewy caramel from the Rolos weaves its way through each bite, adding richness and texture.

The ginger nut biscuits provide a gentle spice that works well with the sweetness of the chocolate and caramel.

Chewy and Chocolatey Rolo Rocky Roads recipe image
Chewy and Chocolatey Rolo Rocky Roads

These bars are practical as well as delicious. They keep well in the fridge, so you can make them ahead and cut off a piece whenever you want something sweet. The contrast of textures is what makes them work, with crunchy biscuit pieces against soft marshmallows and chewy caramel.

You can adjust the ratios to your liking. If you prefer more crunch, add extra biscuits. If you want it sweeter, use more milk chocolate instead of dark. The recipe is forgiving and easy to adapt. Once they have firmed up in the fridge, let them sit at room temperature for about ten minutes before cutting. This makes slicing much easier and stops the chocolate from cracking. A light dusting of icing sugar or edible glitter adds a nice finishing touch, though it is entirely optional.

Chewy and Chocolatey Rolo Rocky Roads

Biscuit Chocolate Marshmallow
Total Time 2 hrs 15 min
Servings 16 bars
Calories 280 cal
Protein 3g

Ingredients

Equipment Needed

  • Large Pan
  • Freezer Bag
  • Rolling Pin
  • Foil Tray

Instructions

  1. 1
    In a large pan start by melting the two types of chocolate with the butter and golden syrup over a low heat. Stir every now and then until you have a smooth, slick, sauce.
  2. 2
    Put the biscuits into a freezer bag and bash them with a rolling pin to break them up, aiming for different sized chunks and crumbs.
  3. 3
    Take the pan off the heat, add the crushed biscuits, three bags of Rolos and then mini marshmallows, then mix everything together. Pour into a foil tray and spread evenly as possible. Place the remaining Rolos on top.
  4. 4
    Pop into the fridge until they firm up (this will take around 2 hours, but overnight is fine too).
  5. 5
    Take out of the fridge and allow to sit for 10 minutes before cutting into bars.
  6. 6
    Arrange on a cake stand and sprinkle over the icing sugar or glitter.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the fridge for up to 5 days. The bars will soften slightly at room temperature, so keep them chilled until ready to serve.

Variations

For a different flavour, swap the ginger nut biscuits for digestives or rich tea. You can also replace the Rolos with chopped fudge or caramel pieces.

Chewy and Chocolatey Rolo Rocky Roads recipe image

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