Mary Berry’s Rocky Road is the ultimate no-bake dessert, perfectly suited for sharing with friends and family. Adding honeycomb to the classic mix introduces an extra layer of crunch and indulgence, making it an unforgettable treat. This recipe yields 24 generous portions, ideal for parties or as a make-ahead sweet snack.
The recipe includes digestive biscuits, which are usually egg-free, but it’s always wise to check the packaging if you need to avoid eggs entirely.
Originating from Mary Berry’s Cook and Share series and highlighted by BBC Food, this Rocky Road is praised as a “super simple no-bake fridge cake.” It’s a hit with kids and adults alike, especially when enjoyed alongside a comforting cup of coffee after a meal.
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Here’s how to make Mary Berry’s Rocky Road:
Ingredients:
- Digestive biscuits
- Milk chocolate
- Dark chocolate
- Butter
- Golden syrup
- Honeycomb bar chunks
Method:
- Prepare a 30x23cm (12x9in) baking tray by greasing it and lining with parchment paper.
- Break the milk chocolate into pieces and place in a large heatproof bowl with butter and golden syrup. Melt them together over simmering water, stirring occasionally until smooth.
- In a separate bowl, melt the dark chocolate over simmering water until silky.
- Crush the digestive biscuits and fold them into the melted milk chocolate mixture, ensuring they’re fully coated.
- Pour the biscuit and chocolate mixture into the lined tray and spread evenly.
- Sprinkle honeycomb chunks on top, pressing gently into the mixture.
- Drizzle the melted dark chocolate over the top in a zigzag pattern for an elegant finish.
- Chill in the fridge for at least two hours until firm.
- Cut into 24 squares and serve.
This no-bake Rocky Road combines rich chocolate, crunchy biscuits, and the delightful crunch of honeycomb, resulting in a treat that’s both simple to make and irresistibly delicious.