Mary Berry has reimagined the classic rocky road with a delicious twist that adds extra crunch and flavor. While traditional rocky road combines milk chocolate, butter, golden syrup, mini marshmallows, and digestive biscuits, Mary’s version incorporates honeycomb for a delightful texture contrast.
In her cookbook, Cook and Share, Mary describes this recipe as “super simple” and a “real crowd pleaser,” perfect for all ages. Instead of mini marshmallows, she uses crunchy honeycomb—a light, airy sweet made from sugar, golden syrup, and bicarbonate of soda—to elevate the treat. Ready-made honeycomb can also be found in some supermarkets, making it even easier to prepare.
Mary’s recipe also stands out by combining both dark and milk chocolate. The process is straightforward: melt the chocolate together with butter and golden syrup, fold in crushed digestive biscuits, then layer honeycomb pieces on top before drizzling with melted dark chocolate for an elegant finish.
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Here’s how you make it:
Ingredients
- Milk chocolate
- Dark chocolate
- Butter
- Golden syrup
- Digestive biscuits
- Honeycomb (chopped)
Method
- Grease and line a 30 x 23 cm (12 x 9 inch) traybake tin with baking parchment.
- Chop biscuits and honeycomb into small pieces.
- Melt milk chocolate, butter, and golden syrup together over simmering water.
- In a separate bowl, melt the dark chocolate similarly.
- Fold the crushed biscuits into the milk chocolate mixture until well coated, then transfer to the prepared tin.
- Scatter honeycomb chunks evenly over the top, pressing them down.
- Drizzle melted dark chocolate over the honeycomb in a zig-zag pattern.
- Chill in the fridge for a few hours until firm.
- Cut into 24 squares and serve.
Try Mary Berry’s rocky road recipe to enjoy a luscious, crunchy treat that’s bound to impress.