Easy Fruit and Nut Rocky Road Bars

This recipe is for my favourite delicious fruit and nut rocky roads. The rocky road is made with good quality dark chocolate and packed with delicious ingredients including glacé cherries, dried cranberries, desiccated coconut and pecan nuts. The soft chewiness comes from the addition of mini marshmallows and the crunch comes from crushed digestive biscuits.

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.

I’ve been making rocky road for a while but previously they have been quite basic which I why I didn’t think they were worth sharing. As times has gone by, I’ve experimented with different ingredients and have now created a rocky road recipe that is not at all basic and definitely worth sharing.

Ingredients for Fruit and Nut Rocky Road Bars

• 250g dark chocolate (chopped)
• 115g unsalted butter(soft)
• 35g golden syrup
• 50g mini marshmallows
• 75g digestive biscuits (crushed)
• 55g glacé cherries (chopped)
• 40g dried cranberry
• 40g desiccated coconut
• 50g pecan nuts (chopped)

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.

2. To a medium sized bowl add the dark chocolate, butter and golden syrup. Place the bowl over a pot of boiling water and melt all the ingredients together while continuously stirring. Ensure the bowl is not touching the water. You can also do this in the microwave at 40 sec increments. 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 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 tin. Pour the left over ⅓ of chocolate onto the top and spread evenly. Place the tin in the fridge for 2 - 3 hours or until the rocky road hardens. Cut into 16 squares and serve. 

Recipe Tips

• For this recipe, you’ll need an 8 x 8-inch square tin.
• Weigh the ingredients and have them prepared before making the rocky roads.
• I use all dark chocolate for this recipe but if dark chocolate isn’t your thing, you can certainly use milk chocolate or a combination of them both.  Just ensure it all totals to 250g.
• For best results, I buy good quality dark chocolate with around 70% cocoa solids.
• I use mini marshmallows for this recipe. If you use large marshmallows then you can cut them into smaller pieces.
• Digestive biscuits can be substituted for rich teas or biscoff.
• Glacé cherries are known in some countries as candied cherries.
• Pecan nuts can be substituted for any nuts of choice.

Nutrition

Calories	Fat	Saturates	Carbs
229kcal	16.0g	9.5g	17.4g
Sugars	Fibre	Protein	Salt
12.5g	0.8g	2.3g	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.

More Chocolate Recipes

• Caramel Shortbread Bars (Millionaires Shortbread)
• Chocolate Cornflake Squares (No Bake)
• The Most Fudgy Peppermint Brownies
• Toffee Shortbread dipped in Chocolate with Pecan Nuts