Rocky Road

If you’re looking for a treat that’s fast and delicious, you can’t go wrong with a massive slab of rocky road!

Rocky road is the perfect blend of sweet and salty – plump fruit, crunchy cornflakes, and salty pretzels come together for the ultimate flavour combination.

This recipe is perfect for family baking as you can get the kids involved in the stirring and chopping, plus as there’s no cooking, it’s super easy to put together!

Here’s how to make the most delicious rocky road; I’ve also included my recipe for homemade salted caramel to make this treat extra decadent.

Here’s what you need to make 8 to 10 bars of rocky road

750g (26.5 oz) dark or milk chocolate, roughly chopped
125ml (½ cup) cup salted caramel
50g (1.8 oz) mini marshmallows (cut up regular marshmallows if you don’t have mini ones)
50g (1.8 oz) dried apricots chopped
50g (1.8 oz) cranberries
50g (1.8 oz) plain cornflakes, crushed
50g (1.8 oz) salted pretzels, crushed
20g (0.1 oz) sprinkles

Here’s what you need to make the salted caramel (if you don’t have time to make it, you can use store-bought for the rocky road):

125ml (½ cup) heavy cream
200g (7.1 oz) butter
375g (1 ½ cups) granulated sugar
½ tsp sea salt
1 tsp vanilla extract

Heat the cream and butter in a small, deep saucepan until the butter melts and the cream simmers – don’t let it boil! Set aside.
In a separate saucepan, place the sugar on a medium to low heat and gently let it melt and become golden – this takes about 15 minutes
Pour the cream and butter mixture in with the caramelised sugar and leave on a low heat for 5 to 10 minutes, stirring until it thickens
Add the salt and vanilla extract
Let the mixture cool and pour it into a glass jar or airtight container. The salted caramel lasts for about a week at room temperature or in the fridge. If you’re keeping it in the refrigerator, place it in a water bath to warm through and melt before using

If you have leftover salted caramel, it’s lovely drizzled over ice cream or fruit!

My fast and yummy rocky road recipe

Prepare a cake loaf pan 21.5cm x 11.5 cm ( 8 1/2″ x 4 1/2″) lined with parchment paper.
Melt your chocolate in a heatproof bowl over a large deep saucepan with simmering water – be careful that the water doesn’t go into the chocolate
Mix the marshmallows, dried fruit, pretzels and cornflakes together in a separate bowl
Once the chocolate is melted, pour on top of the dry ingredients and add the caramel as well. Stir everything together.
Pour the mixture into a cake loaf pan, using the back of a spoon to compress everything down tight. Decorate with sprinkles.
When completely cool, cover with cling film and refrigerate for a couple of hours or overnight. Cut to desired size using a sharp knife, and enjoy!

If you keep it in an airtight container in the fridge, rocky road will keep for three weeks (although it’s never lasted that long in my home!)

Making rocky road: my top tips

Cover the bowl when melting your chocolate so the heat stays in, and the chocolate melts faster
It’s easier to cut the marshmallows and apricots up using scissors rather than a knife – give it a try!
Keep a bowl of boiling water next to you when cutting your rocky road. Put the knife in hot water and dry with a napkin to get a smooth, clean cut

Discover more step-by-step baking recipes in my bakery cookbook

The thing I love about rocky road is that you can customize it how you like. You can swap the cranberries out for raisins or the pretzels for popcorn… it’s a great recipe if you want to get creative!

Don’t forget to leave a comment if you try this recipe; I’d love to know what flavour combos you try! Alternatively, why not send me a message by email or through social media?

If you enjoyed this easy baking recipe, you’ll find more delicious family desserts in my cookbook, Sweet Love. Order your copy today!