Chocolate Fudge Rocky Road Bars

overhead shot of rocky road chocolates

Surprise friends and family with these quick and easy sweetheart treats. These delicious bars are filled with chewy mini marshmallows and the crisp goodness of rocky road all topped with soft fudge.

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 15 people


Butter and line a 20cm square tin with nonstick baking paper.

In a large bowl, combine the biscuits, marshmallows and nuts, halving any larger nuts, and using the end of a rolling pin to bash the biscuits into smaller chunks.

Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy.

Pour over the biscuit and nut mixture.

Spoon into the tin and level the surface with a spatula.

Leave to set in the fridge for at least 3 hours or overnight.

To make the fudge, tip the sugar, cream, butter and glucose syrup into a medium-sized saucepan.

Heat until the sugar is dissolved into the butter, stirring occasionally.

Increase the heat and add a sugar thermometer to the pan, then bring the syrup to a steady boil. Stir occasionally, until the mixture reaches 116°C. 

Remove the pan from the heat and leave to rest until the temperature drops to 110°C.

Stir in the vanilla and a large pinch of sea salt.

Beat the mix with a wooden spoon until the temperature cools to about 60°C.

The fudge will be really thick and will have lost its shine.

Pour over the chilled rocky road base, then smooth the surface with a spatula.

Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. 

Slice into bars.


Rocky Road Base

50g slighty salted butter, diced
125g digestive biscuits, chopped
75g nuts
75g milk chocolate, chopped
75g dark chocolate, chopped
75g golden syrup
40g mini marshmallows


225g golden caster sugar
200ml double cream
25g butter
2 tsp liquid glucose
2 tsp vanilla extract or bean paste
sea salt