Indulge in this easy and delicious no-bake Rolo rocky road recipe. Loaded with chocolate, marshmallows, and Rolos, this treat is perfect for satisfying your sweet tooth.
Firstly, I should note, Rolo Rocky Road is best fresh. When it’s first out of the fridge and cut into squares, the middle of the Rolos is solid, chewy and delicious.
Once brought up to room temperature, any Rolos that have been sliced open during cutting (and it’s hard to avoid doing this!) will become runny, and the middle will ooze out.
There’s nothing wrong with this, Rocky Road drizzled in caramel is brilliant, and the ones in the middle of squares that haven’t been cut will stay like a traditional Rolo, so you get a bit of everything.
Of course, unless you are having a party, it’s going to be hard to eat them all quickly, so just enjoy the crunchy ones and then prepare for a yummy gooey option over the next few days.
Why I Love Rolo Rocky Road
I love Rocky Road with Rolos because:
- Rolos are an absolute classic. Remember “who do you love enough to give your last Rolo?” Amazing!
- I love them, whether the centres are firm or runny.
- Rocky Road is always good, but adding your favourite chocolate and sweets makes a fantastic no-bake treat even better.
- Rocky Road is perfect for making with the kids.
Ingredients For Rolo Rocky Road
There’s a lot of chocolate in this Rolo Rocky Road recipe. But I don’t recommend skipping any. It’s a super decadent treat, and I save a little money by using supermarket own chocolate and buying my Rolos from B&M. 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 to get the ratio you prefer. Half and half is popular.
Margarine – Unsalted butter is good, too.
Golden Syrup
Digestive Biscuits – Other biscuits like rich tea are great too. Anything firm.
Mini Marshmallows
Rolos – I use 2 4-packs, so 8 rolls. This is about 350g. I buy mine from B&M.
You’ll Also Need
All you need to make Rocky Road is a large saucepan and a wooden spoon to melt everything together, a large mixing bowl, a cake tin (mine is 8 inch square) and some reusable baking paper (regular baking parchment is fine too.)
How to Make Easy Rolo 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
Now, I often start by finely chopping the chocolate. This means that it melts faster and reduces the risk of splitting.
But you’ll notice from my video, sometimes I just can’t be bothered and just break it into squares. You’ve removed the butter from the heat before you add it, so the risk is low.
The only thing is that it might take longer to melt, and you might have to return it to a very low heat if you find that the squares aren’t melting. Just keep it low.
Step Two
Unwrap the Rolos and place them in a bowl in the fridge.
Step Three
Break the biscuits up in a large mixing bowl. I do this with my hands, so they aren’t too small. They don’t need to be even.
Step Four
Grease and line a cake tin. I do both to make it easier to remove.
Step Five
Place the margarine or butter and golden syrup in a saucepan and warm over medium heat. Stir occasionally.
Use a microwave if you prefer.
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. You can put it in the fridge to speed this up.
Step Ten
In a large mixing bowl, mix the biscuit, marshmallow and most of the Rolos, retaining a few to top.
Step Eleven
Pour in around 3/4s of the melted chocolate mixture.
Step Twelve
Give it a good stir, making sure you dig 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 Rolos.
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
You might be tempted to put your Rolo Rocky Road into the fridge to keep the Rolos firm. You can, but the biscuit will soften.
I keep mine in an airtight tub. It gets a bit sticky in there when the middle runs out, but it’s fine.
Other Recipes
If you like this easy Rolo Rocky Road recipe, you might also want to try:
Rolo Rocky Road
Ingredients
- 200 g Dark Chocolate
- 400 g Milk Chocolate (both broken into squares or chopped)
- 200 g Margarine (or butter)
- 150 g Golden Syrup
- 200 g Digestive Biscuits (broken into bite-sized pieces)
- 100 g Mini Marshmallows
- 350 g Rolos (8 rolls – unwrapped)
Instructions
- Place the Rolos in the fridge.
- Grease and line a cake tin.
- Place the margarine and golden syrup in a saucepan and warm over medium heat.
- Stir until the margarine 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 Rolos, retaining a handful 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 flatten.
- Pour over the remaining chocolate and spread until even.
- Press in the remaining Rolos. I aim for one per square.
- 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 Rolos, 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.
