I’ve wanted to make KitKat Rocky Road for a while. KitKats are my weakness. I love them. Especially a KitKat Chunky with a cup of tea. There’s nothing better; I could have one a day. I’m not a huge fan of all of the funny KitKats though. Asda currently have some Lemon Drizzle KitKats in, which I can’t bring myself to try!
But, my KitKat Rocky Road Recipe has taken a while to perfect. To start with, I couldn’t decide if I’d still need biscuits in the mix. Seen as KitKats are wafer based and so quite biscuity on their own. Did they need more?
The first batch that I made, I didn’t include biscuits or raisins, but I did add some hazelnuts. So, it was broken up KitKats, cherries, mini marshmallows and nuts. This tasted amazing, and I really loved the flavour combination. But, I neglected to realise that no biscuit meant I’d need less butter to bind all the ingredients together. So, it tasted fantastic but didn’t set at all. You had to eat it with a spoon. Which we did, obvs!
Then, I tried it with biscuit but didn’t get the consistency quite right again. The final, perfect batch, has some biscuit, but not as much as I usually use, and a bit less butter. This seemed to work quite well for me in an 8”x8” tray. But, you might find it better to add more biscuit or take out more butter. There should just about be enough liquid to cover the mixed up dry ingredients and bind them. If it seems like there’s too much, I recommended adding a few extra biscuits.
My KitKat Rocky Road Recipe
KitKat Rocky Road
- 100 g Digestive Biscuits – Broken into large chunks
- 9 2 Finger KitKats – Broken into 1cm pieces
- 100 g Butter
- 3 tbsp Cocoa
- 3 tbsp Golden Syrup
- 75 g Glace Cherries – Cut in half
- 50 g Mini Marshmallow
- 50 g Hazelnuts
- 300 g Milk Chocolate
- Grease and line a deep baking tray or tin.
- Add 7 of the KitKats, the biscuits, cherries, marshmallows and hazelnuts to a mixing bowl and stir well.
- Melt the butter, golden syrup and cocoa together in a small saucepan.
- Poor onto the biscuit mix and stir until everything is coated.
- Tip into the baking tray and press out into the sides so evenly spread.
- Leave in the fridge to set for at least 1 hour.
- Melt the milk chocolate in a pan and pour over the top of the Rocky Road Mixture, spreading evenly.
- Top with the remaining KitKat chunks and return to the fridge to set for 2 hours before cutting.
- I use an 8”x8” tin, which makes nice thick chunks.
- You could also add raisins and different KitKat flavours.