Easy Fruit and Nut Rocky Road Bars

This recipe makes fruit and nut rocky roads that are quick and super easy to make. The rocky road includes glacé cherries, dried cranberries, desiccated coconut and pecan nuts which all taste so good together.

This rocky road recipe is honestly one of the yummiest treats you can eat that doesn’t require much of your time and effort. Another great thing is that it requires no baking so it’s the perfect recipe to make if you’re looking for a quick sweet treat.

These fruit and nut rocky road bars are made using good quality dark chocolate and includes mini marshmallows which adds to the chewiness of the bars. They also have some crunch which comes from using crushed digestive biscuits and these ingredients work very well with the fruit and nuts used in the recipe.

Make this rocky road recipe to enjoy as an after dinner treat and if you're a chocolate lover then you'll definitely love this recipe.

Ingredients for Fruit and Nut Rocky Road Bars

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Chocolate - I use good quality dark chocolate with around 70% cocoa solids.
• Butter - use unsalted soft butter.
• Syrup - use golden syrup for this recipe.
• Marshmallows - I use mini marshmallows or you can use large marshmallows and chop them up.
• Digestive biscuits - use crushed digestives to add some crunch to the bars.
• Cherries - use glacé cherries also known as candied cherries
• Cranberries - I use dried cranberries.
• Coconut - use desiccated coconut or shredded coconut.
• Nuts - use chopped pecan nuts.

How to Make Fruit and Nut Rocky Road Bars

1. Line an 8 x 8-inch square tin with parchment paper and set aside. Ensure you leave enough overhang to make it easier to remove the rock road from the tin. Place a saucepan of water over a high heat and allow to come to a boil. Once the water is boiling, reduce the heat to low.

2. To a heatproof bowl that can fit over the saucepan, add the dark chocolate, butter and golden syrup then place the bowl over the saucepan ensuring the bottom of the bowl is not touching the water. If the bottom is touching the water then remove some of the water. Melt all the ingredients together while continuously stirring. Once the chocolate, butter and syrup are fully melted, set the bowl aside to cool.

3. Once cooled, pour out ⅓ of the chocolate and set aside. To the main bowl of chocolate, stir in the mini marshmallows, digestives, glacé cherries, dried cranberry, desiccated coconut and chopped pecans. Continue to stir until all the ingredients are fully combined.

4. Pour the mixture into the square tin and use a palette knife to spread the mixture evenly in the tin. Pour the left over ⅓ of chocolate on top and spread evenly. Place the tin in the fridge for 2 - 3 hours to allow the rocky road to set. Cut into 16 squares then serve. 

Recipe Tips

• For this recipe, you’ll need an 8 x 8-inch square tin.

Nutrition

Nutritional values based on 1 serving: Calories: 229kcal | Fat: 16.0g | Saturates: 9.5g | Carbs: 17.4g | Sugar: 12.5g | Fibre: 0.8g | Protein: 2.3g | Salt 0.1g.

Storage

These rocky roads can be stored at room temperature but I find them best stored in the fridge to keep them firm.

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