Description

Deliciously indulgent Maltesers Rocky Road combines rich dark and milk chocolate melted with butter and golden syrup, mixed with crunchy malted milk biscuits, mini marshmallows, and plenty of Maltesers for a delightful texture contrast. Topped with extra Maltesers, this no-bake treat sets in the fridge to a firm, chewy finish perfect for sharing or gifting.

Ingredients

Scale

Chocolate Mixture

250 g Dark chocolate
200 g Milk chocolate
200 g Butter or baking spread
150 g Golden syrup

Mix-ins

100 g Malted milk or digestive biscuits, broken up
75 g Mini marshmallows, gelatine free if serving to vegetarians
200 g Maltesers
75 g Malteser Teasers or Maltesers Buttons (optional)

For Decoration

35 g Maltesers

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Instructions

Prepare the Tin: Line an 8-inch square baking tin with baking paper and grease lightly with butter to help the paper stick securely.
Melt the Chocolate Mixture: In a pan over low heat, gently melt together the butter, golden syrup, dark chocolate, and milk chocolate, stirring continuously until smooth and fully combined. Remove from heat and allow to cool for 10 minutes to avoid melting the marshmallows and biscuits.
Combine Fillings: In a large mixing bowl, place the broken biscuits, mini marshmallows, Maltesers, and Malteser Teasers. Pour about two-thirds of the cooled chocolate mixture over the bowl and stir thoroughly to coat all the ingredients evenly with chocolate.
Assemble Rocky Road: Pour the chocolate-coated mixture into the lined tin and smooth it down evenly. Use the remaining chocolate mixture to fill any gaps and tap the tin on the counter to remove air bubbles and help the chocolate settle.
Decorate: Arrange the remaining 35 g Maltesers on top, cutting some in half and dotting them evenly across the surface for an appealing finish.
Set: Refrigerate the Rocky Road for at least 3 to 4 hours, preferably overnight, to allow it to set firmly.
Serve and Store: Once set, remove from the tin and slice into pieces. Store in an airtight container in the refrigerator for a firmer texture or in a cool place for a softer bite. Keeps well for 1 to 2 weeks at room temperature and up to 3 weeks when refrigerated.

Notes

You can substitute butter with baking spread like Stork, though butter gives a richer flavor.
Malted milk biscuits can be swapped for digestive biscuits, shortbread, or Hobnobs for variety.
Adjust the chocolate proportions—dark, milk, or a mix—to reach a total of 500 g according to your taste.
Use gelatine-free mini marshmallows such as Freedom Mallows for a vegetarian-friendly dessert.
If golden syrup is unavailable, light corn syrup or glucose syrup can be alternatives, but the texture and taste may vary.
Optional addition of 75 g glace cherries can add a fruity contrast.
Weighing ingredients with digital kitchen scales is recommended for best results.
Use proper measuring spoons for accurate teaspoon and tablespoon measurements.

Nutrition

Serving Size: 1 piece (approx. 50 g)
Calories: 260 kcal
Sugar: 22 g
Sodium: 50 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 30 mg