Recipe: Rocky Horror Road

This week was Books Baking and Blogging’s third blogoversary! I didn’t pay any special attention to it on here on the day itself (the 28th) because even though I knew it was coming up, I still kind of forgot about it so I didn’t have anything planned. Plus, I didn’t have time to really come up with anything special anyway. However! I do want to thank you all so much for making this blogging thing so much fun! Three years is a long time and I’m really proud for sticking to something for this long (and still have fun with it!), but I wouldn’t have been able to do it without this fun community. So thanks, you guys!

Now, onto what you’re all here for! Last week, one of my friends hosted a film  night because he’d never seen The Rocky Horror Picture Show (and neither had I, by the way – loved it). Of course, I decided to bake something – because I always do for those film nights. Or in general, really. I came up with the perfect treat for this particular occasion: Rocky Road!

It was extra perfect because it’s quick and easy – and I unfortunately haven’t had a lot of time to bake recently. This rocky road only required some melting action and a bit of chopping and stirring and then it was all up to the fridge to do its thing. And the result was absolutely delicious!

Happy Halloween, everyone!


You’ll need…

  • 200 g dark chocolate (at least 70% cocoa)
  • 80 g unsalted butter
  • 2-3 tablespoons golden syrup
  • 75 g mini marshmallows
  • 90 g cookies (I used chocolate chip but you can use any type you like)
  • 50 g nuts (I used pecan and pistachio)
  • brownie tin
  • cling film
  • fridge

So, let’s get baking!

1. Melt butter, chocolate and golden syrup Put the chocolate, butter and golden syrup together in a heat-resistant bowl and melt it all over a bain marie (so, put the bowl on top of a pan with simmering water on the stove). Stir it all through and make sure it’s evenly mixed.

p10402562. Mix through marshmallows Let the chocolate mixture cool for a little bit, so it won’t melt the marshmallows. After a few minutes, add the mini marshmallows and mix them through with a spoon or a rubber spatula.

3. Break/chop cookies and nuts and mix through Break the cookies into pieces and also chop or break the pecans into a few pieces. Then add the cookies, pecans and pistachios (or whatever type of nuts you have chosen to use) to the mixture and fold them through until it’s all evenly mixed.

4. Transfer to brownie tin  Cover the (brownie) tin with cling film. You can be quite liberal with the cling film because you need enough to cover the top of the mixture as well, once it’s in the tin, so it’s completely wrapped. Transfer the the rocky road mixture to the tin, and even it out as much as possible. My tin (20 x 24 cm) turned out to be a little too big, but I didn’t want the rocky road to be super flat, so I only spread the mixture to just over half the tin, tightly wrapping the cling film around it so it kept its shape.

5. Let rocky road chill in fridge for at least 2 hours – then cut The rocky road will probably be stiffened up enough after two hours, but it’s better to leave it a little longer. Take the rocky road out of the fridge after a few hours and cut it into small pieces. Store it in the fridge until you serve it.

And there you have it! Your own delicious and super easy Rocky Road, perfect for Halloween. Enjoy!


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Hi! I'm Anne and I love reading, baking and writing about both of those things. Welcome!

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