Indulge in this delicious and easy no-bake Crunchie Rocky Road recipe. Packed with chocolate, honeycomb, and marshmallows, it’s the perfect sweet treat for any occasion.
I’ve always loved chocolate rocky road. Next to brownies, they are a big favourite. But, over the last few weeks, we’ve been really experimenting with the ratios and maximising ingredients to find the ultimate rocky road recipe.
The first of my new rocky roads was the Malteser’s rocky road recipe I published a few weeks ago.
It was massive, packed with filling, and totally gorgeous. The textures were perfect, and we were all absolutely obsessed.
My husband asked if it would work with Crucnhie, and if I’m honest, the kids and I weren’t sure.
Crunchie bars are the ones that get left until last in our selection boxes. We don’t dislike them, but they aren’t our favourites.
Even so, I could see that the colours and textures of honeycomb bars would be perfect in Rocky Road, and I could use the same basic recipe. So, it was worth a try.
Rocky Road Crunchie style is a hit with the whole family. Even the non-crunchie lovers are obsessed. The flavours and textures are just perfect.
Why I Love Crunchie Rocky Road
I love this Easy Crunchie Rocky Road recipe, and I think you will too, because:
- No-bake treats are always a win.
- It really is a treat! It’s not a nice, small, rocky road. It’s filthy!
- The kids love it.
- The taste and texture are perfect!
Ingredients For Crunchie Rocky Road
You can add things like raisins or nuts to your Rocky Road with Crunchie, but to start with, I use:
Dark Chocolate
Milk Chocolate – I use a two-part milk, one-part dark ratio because I like that flavour. You can mix it up a bit, use all of one, or even use a bit less chocolate. This is a LOT. But it’s really good!
Margarine – Unsalted butter is good, too.
Golden Syrup
Digestive Biscuits – You could also try biscuits like rich tea, malted milk, hob nobs or even ginger nuts.
Mini Marshmallows
Cadbury’s Crunchie Bars – I use 2 4-packs, so 8 bars. It’s about 200g. Other honeycomb pieces are an option, too.
For recipe variations, try adding things like pistachios, cranberries, peanuts, cherries or other seasonal treats to your rocky road mixture.
You’ll Also Need
I use:
- An 8 inch square cake tin. My rocky road is deep! You can use a larger tin if you prefer thinner Crunchie rocky road bars, that are, admittedly, easier to eat!
- A medium saucepan.
- Reusable baking paper.
- A large mixing bowl and silicone spatula.
- A sharp knife and chopping board.
How to Make Crunchie Rocky Road – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Finely chop the chocolate. This takes a while, but it means a smooth mixture and reduces the risk of splitting.
Step Two
Chop the Crunchie bars into bite-sized bits and place in the fridge until you need them. They don’t have to be neat, or even.
Step Three
Break the biscuits up in a large mixing bowl. I do this with my hands, so they aren’t too small. Again, uneven is fine.
Step Four
Grease and line a cake tin. I do both to make it easier to remove.
Step Five
Place the margarine and golden syrup in a saucepan and warm over medium heat. Stir occasionally.
You could melt these in the microwave. I haven’t got one.
Step Six
Stir until the butter has melted and the mixture is hot.
Step Seven
Remove from heat.
Step Eight
Add the chocolate in 3 or 4 batches, stirring until completely melted before adding more.
Step Nine
Leave to cool for at least 10 minutes until the mixture is cool but pourable. Stir occasionally.
Step Ten
In a large mixing bowl, mix the biscuit, marshmallow and most of the crunchie, retaining a few pieces to top. This is optional, you can throw them all in now if you prefer.
Step Eleven
Pour in around 3/4s of the melted chocolate mixture.
Step Twelve
Give it a good stir, making sure you 6dig down to the bottom until the biscuit mixture is covered in chocolate.
Step Thirteen
Tip the mixture into the prepared tin and use a spatula to compress and flatten.
Step Fourteen
Pour over the remaining chocolate and spread until even.
Step Fifteen
Press in the remaining Crunchie pieces.
Step Sixteen
Refrigerate for at least 5 hours.
Step Seventeen
Carefully remove it from the tin and peel off the paper before slicing it into bars or squares.
Storage
Store your rocky road in an airtight container on the side. It doesn’t need to be refrigerated.
After a day or two, any exposed bits of biscuit and middles of crunchie will start to soften. So any bits that are cut and exposed to the air. The centre of Crunchie goes a little soft and syrupy, but it still tastes amazing, and they’re fine to eat.
The bits of biscuit and crunchie fully within the rocky road will stay nice and crunchy for longer.
FAQ
The middle of a Crunchie is a honeycomb. The outside is just milk chocolate.
No, that’s a lot of sugar.
Very sweet and caramelly with a chocolate coating.
Sponge candy is the equivalent; it can be bought with or without the chocolate coating, and either is fine for this recipe.
Other Recipes
If you like this recipe for Crunchie Rocky Road, you might also want to try:
What else can I put in Rocky Road? What do you like best?
*The recipe card below may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Crunchie Rocky Road
Equipment
- Large Mixing Bowl
- Reusable Baking Paper
- Saucepan
- Square Tin
Ingredients
- 200 g Dark Chocolate
- 400 g Milk Chocolate (both finely chopped)
- 200 g Margarine
- 150 g Golden Syrup
- 200 g Digestive Biscuits (broken into bite-sized pieces)
- 100 g Mini Marshmallows
- 8 Crunchie Bars (Chopped into bites)
Instructions
- Grease and line a cake tin.
- Place the margarine and golden syrup in a saucepan and warm over medium heat.
- Stir until the butter has melted and the mixture is hot.
- Remove from heat.
- Add the chocolate in 3 or 4 batches, stirring until completely melted before adding more.
- Leave to cool for at least 10 minutes until the mixture is cool but pourable. Stir occasionally.
- In a large mixing bowl, mix the biscuit, marshmallow and most of the crunchie, retaining a few pieces to top.
- Pour in around 3/4s of the melted chocolate mixture.
- Stir, making sure you really dig down to the bottom until the biscuit mixture is covered in chocolate.
- Tip the mixture into the prepared tin and use a spatula to compress and flatten.
- Pour over the remaining chocolate and spread until even.
- Press in the remaining Crunchie pieces.
- Refrigerate for at least 5 hours.
- Carefully remove it from the tin and peel off the paper before slicing it into bars or squares.
Video
Notes
- I use an 8-inch square tin with reusable paper, leaving plenty hanging over to make it easier to remove.
- You don’t need to freeze the Crunchie pieces, but putting them in the fridge until you need them can help.
- If your chocolate isn’t melting, return it to a very low heat until it does.
- I break the biscuits up by hand instead of crushing them with a rolling pin to keep the chunks fairly big and avoid too much biscuit dust.
- I run a sharp knife under very hot water and wipe it before slicing.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
