An easy recipe for no-bake rocky road candy bars, a classic simple slice made from chocolate and marshmallows. This is also known as tiffin in some areas. Our version includes dried cherries and digestive biscuits for extra texture!
Rocky road is an old type of candy, with the first recorded mention in Australia in the mid-19th century. The origin is disputed, but either way, it’s delicious!
You might be more familiar with rocky road ice cream, which is the same thing but in iced form – and I (Alex) grew up with a peanut butter version of this on the prairies instead of chocolate. Chocolate and marshmallows, though, you can’t go wrong.
We’ve added dried cherries for a bit of tart sweetness and crumbled digestive cookies for extra texture. There’s nothing better when it’s too hot to bake – except for our icebox cake, maybe.
- Dark chocolate chips
- Salted butter
- Digestive biscuits
- Mini marshmallows
- Dried cherries
Start by melting your chocolate with the butter. Either use a bain-marie or melt the chocolate in the microwave. It should be glossy and well combined when you’re done. Set it aside to cool to room temperature – if it’s too warm, it’ll melt the marshmallows.
Next, add your broken digestive biscuits, marshmallows, and dried cherries to the (cooled) melted chocolate. Stir between each addition to coat everything generously in chocolate.
Press the mixture into a parchment lined pan, then cool for a couple hours before slicing and serving. This can be stored for a couple of weeks at room temperature so it makes a great make-ahead treat!
Tips and Notes
To make this vegan, use vegan chocolate, marshmallows, and butter. We recommend Enjoy Life chocolate chips, Dandies marshmallows, and Miyoko’s vegan butter. Homemade vegan marshmallows might be a bit too soft here.
This makes a great gift and kids love making it – it’s the perfect recipe to make together and wrap up in some pretty paper to give away. Since you can melt the chocolate in the microwave, slightly older kids can make it on their own! (As a present for their hard working parents, maybe?)
As mentioned above, it’s easy possible to switch any of the non-vegan ingredients out to make a veg-friendly rocky road slice. You can also make it gluten free by using GF digestive cookies.
You can use regular bar chocolate or baking chocolate, chopped finely, instead of chocolate chips. Use a milk or lighter dark chocolate if you have a real sweet tooth, but be warned, this is already quite sweet with the marshmallows.
Any dried fruit you like can take the place of cherries, though we really dig the chocolate cherry mix here. Take one old-fashioned dessert and double up on it – black forest rocky road! Cranberries would be good too.
Go double chocolate with chocolate digestive biscuits!
More Chocolate-Filled Recipes
More No-Bake Recipes
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- 2 ½ cups (450 g) dark chocolate chips
- ⅓ cup (75 g) salted butter
- 10 digestive biscuits (150 g), roughly broken (about 2 cups)
- 3 cups (150 g) mini marshmallows
- ½ cup (55 g) dried cherries (or other favourite dried fruit)
- Line a loaf pan with parchment paper and set aside.
- Add the chocolate chips and butter to a large heatproof bowl. Warm the chocolate in the microwave in 30 second increments, stirring in between each, until both are melted and well-combined. Alternatively, melt the chocolate and butter using a bain-marie.
- Set aside to cool to room temperature—you don’t want to melt your marshmallows.
- To the cooled chocolate, stir in the cookie bits, marshmallows, and dried cherries.
- Press the mixture into the parchment-lined pan, then set in the fridge to chill for at least 2 hours.
- Once the bar is chilled, slice into pieces (we like bread-like slices or squares). Store in the fridge in a tightly-sealed container for up to two weeks.
These bars can easily be made vegan if using vegan marshmallows, chocolate, cookies, and butter. See the post for full notes.
Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 43mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.