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!
You might be more familiar with rocky road ice cream, which is the same thing but in iced form - and Alex grew up with a peanut butter version of this in 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 icebox cake, maybe. For a spring twist, try our pretty pastel Easter rocky road!
Ingredient Notes and Substitutions
- Chocolate: 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.
- Dried cherries: 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.
- Digestive biscuits: go double chocolate with chocolate digestive biscuits! If you can't find digestives, any plain butter cookie will work.
- Make it plant-based: 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.
- Make it gluten-free: you can make it gluten free by using GF digestive cookies.
Step 1: melt the butter and chocolate, then cool to room temperature.
Step 2: stir in the marshmallows, biscuits, and dried fruit.
Step 3: press the mixture into a greased and lined bread tin.
Step 4: chill, then slice into bars any size you'd like.
- Make it with kids: rocky road 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?)
- Go small: cutting the bars into smaller pieces after slicing is because rocky road is so rich. A small slice is plenty!
- Cool the chocolate: if you mix the marshmallows with freshly melted, hot chocolate, they'll melt. The chocolate needs to be cooled in order to prevent that.
While any type of chocolate works, if you want to get a little fancy, bar chocolate will make the best-tasting rocky road.
You can add any number of biscuit types, fruit, candies, and more to rocky road and change it up as you'd like. Toffee bits, different types of chocolate (like white chocolate chunks stirred in), frozen dollops of peanut butter, all delicious.
How to Store
Storage: keep in a tightly sealed container in the fridge for up to two weeks. If kept at room temperature tiffin can become a little too soft.
Freezing: transfer slices to an airtight container and freeze for up to three months.
What country is Rocky Road from?
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!
What does Rocky Road have in it?
The candy has at minimum chocolate and marshmallows, but usually includes other ingredients that will vary by location, like dried fruit.
What is British Rocky Road?
Usually called tiffin, the British version is usually made with biscuits and dried fruit and might not include marshmallows. This recipe is a mix between the British and Australian versions.
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Rocky Road Candy Bars
- Measuring cups and spoons or a digital kitchen scale
- Parchment paper
- Mixing bowl (must be heat-safe)
- Loaf pan
- Rubber spatula
- Large knife
- 2 ½ cups dark chocolate chips
- ⅓ cup salted butter
- 2 cup digestive biscuits roughly broken, about 10 cookies
- 3 cups mini marshmallows
- ½ cup dried cherries or favourite dried fruit of your choice
- Line a loaf pan with parchment paper and set aside.
- Add the chocolate chips and butter to a large heat-safe 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 double boiler.
- 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.