I’ve packed this Maltesers Rocky Road with crunchy biscuits, fluffy marshmallows and plenty of chocolate for a no bake treat that looks wildly irresistible. One slice is never enough, especially with that Malteser crunch tucked into every piece.

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I’m obsessed with Maltesers Rocky Road because it’s loud, chunky, and completely unapologetic. I love that every bite has that crackly chocolate shell, malt crunch, and squishy sweetness all fighting for attention in the best way.

And the Maltesers. Always the best bit.

I keep “just tidying the edges” until half the tin has mysteriously disappeared, which feels very on brand for me. But this is exactly why I adore it: no neat little polite square ever stays polite for long.

It’s messy, rich, sweet, crunchy, and dangerously easy to keep going back to. My kind of no bake chaos.

Ingredients

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Milk chocolate makes it sweet, creamy, and properly snack-drawer dangerous.
Butter helps everything set softer, so it’s not a brick to bite.
Golden syrup brings that sticky chew you’ll absolutely notice.
Digestive biscuits add crumbly crunch and make each square feel chunky.
Maltesers bring the fun, with crispy middles and chocolatey edges.
Mini marshmallows keep it soft, bouncy, and a bit childish.
Plus, nuts add crunch and make it feel slightly less like chaos.
Sea salt cuts the sweetness, because basically, this is very sweet.

Ingredient Quantities

300 g milk chocolate, broken into pieces

50 g unsalted butter

2 tablespoons golden syrup

200 g digestive biscuits, roughly crushed

150 g Maltesers (reserve a few for topping)

100 g mini marshmallows

50 g roasted hazelnuts or chopped nuts (optional)

Pinch of sea salt

How to Make this

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1. Line a 20 cm square tin with baking parchment, leaving an overhang for easy removal.

2. Place 300 g milk chocolate, 50 g unsalted butter and 2 tablespoons golden syrup in a heatproof bowl and melt gently over a pan of simmering water or in 20 second bursts in the microwave, stirring until smooth.

3. Remove the melted chocolate from the heat and stir in a pinch of sea salt.

4. In a large bowl combine 200 g roughly crushed digestive biscuits, 150 g Maltesers with a few reserved for topping, 100 g mini marshmallows and 50 g roasted hazelnuts or chopped nuts if using.

5. Pour the melted chocolate over the dry mixture and fold gently until everything is evenly coated.

6. Transfer the mixture into the prepared tin and press down firmly and evenly with the back of a spoon or spatula.

7. Scatter the reserved Maltesers over the top and press lightly so they stick.

8. Chill in the refrigerator for at least 2 hours or until fully set, then lift out using the parchment overhang and cut into squares.

Equipment Needed

1. 20 cm square baking tin lined with baking parchment
2. Large mixing bowl
3. Heatproof bowl for melting chocolate
4. Small saucepan for a bain marie or microwave-safe container if using a microwave
5. Spatula or wooden spoon for folding and pressing
6. Kitchen scales and measuring spoons
7. Rolling pin or heavy-bottomed pan to crush the biscuits
8. Chopping board and knife for nuts and topping
9. Refrigerator for chilling and setting

FAQ

Q: Can I use dark chocolate instead of milk chocolate? A: Yes. Dark chocolate will give a less sweet, more intense flavour and a firmer set.

Q: How long will this keep? A: Stored in an airtight container in the fridge it will keep well for up to 1 week.

Q: Can I freeze the rocky road? A: Yes. Wrap pieces tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Q: My marshmallows melted while mixing – is that a problem? A: A little softening is fine and still tastes great, but fold marshmallows in off the heat to minimise melting.

Q: Can I make this nut free? A: Absolutely. Omit the nuts or replace them with additional biscuits or seeds to keep the texture.

Q: How can I get cleaner slices? A: Warm the knife under hot water, dry it, then make each cut with a single confident stroke, wiping the blade between cuts.

Maltesers Rocky Road Recipe Substitutions and Variations

Milk chocolate: use plain dark chocolate (70% cocoa) for a less sweet, richer flavour, or white chocolate for a sweeter, creamier version, or a vegan dairy-free chocolate for plant based diets
Unsalted butter: swap with salted butter and omit the extra pinch of sea salt, or use coconut oil for a dairy-free option, or vegan butter for a plant based alternative
Golden syrup: replace with honey for a similar sweetness and texture, use light corn syrup for neutrality, or use maple syrup for a different, slightly thinner flavour
Digestive biscuits: substitute with graham crackers for a similar crumb, use shortbread for a richer buttery base, or crushed tea biscuits for a milder flavour

Pro Tips

1. Warm the chocolate slowly and stir often so it stays glossy and smooth. If it looks grainy or thick, a little warm milk spooned in will loosen it without watering down the flavour.

2. Break the biscuits and nuts into a mix of fine crumbs and chunkier pieces. That contrast gives a nicer bite and helps the chocolate bind the mixture so the bars hold together better.

3. Press the mixture firmly and evenly into the tin. Use the back of a spoon wrapped in cling film or the base of a measuring cup to compact it well so the bars slice cleanly once chilled.

4. Scatter most of the Maltesers and marshmallows on top only near the end of pressing. That way they stay more intact and keep their texture instead of sinking into the mix.

5. Store the finished bars in an airtight container in the fridge for up to a week, or freeze for longer storage. Bring them to cool room temperature for 10 to 15 minutes before serving so the chocolate softens and the flavours open up.

Maltesers Rocky Road Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

366

kcal

Equipment: 1. 20 cm square baking tin lined with baking parchment
2. Large mixing bowl
3. Heatproof bowl for melting chocolate
4. Small saucepan for a bain marie or microwave-safe container if using a microwave
5. Spatula or wooden spoon for folding and pressing
6. Kitchen scales and measuring spoons
7. Rolling pin or heavy-bottomed pan to crush the biscuits
8. Chopping board and knife for nuts and topping
9. Refrigerator for chilling and setting

Ingredients

300 g milk chocolate, broken into pieces
50 g unsalted butter
2 tablespoons golden syrup
200 g digestive biscuits, roughly crushed
150 g Maltesers (reserve a few for topping)
100 g mini marshmallows
50 g roasted hazelnuts or chopped nuts (optional)
Pinch of sea salt

Directions

Line a 20 cm square tin with baking parchment, leaving an overhang for easy removal.
Place 300 g milk chocolate, 50 g unsalted butter and 2 tablespoons golden syrup in a heatproof bowl and melt gently over a pan of simmering water or in 20 second bursts in the microwave, stirring until smooth.
Remove the melted chocolate from the heat and stir in a pinch of sea salt.
In a large bowl combine 200 g roughly crushed digestive biscuits, 150 g Maltesers with a few reserved for topping, 100 g mini marshmallows and 50 g roasted hazelnuts or chopped nuts if using.
Pour the melted chocolate over the dry mixture and fold gently until everything is evenly coated.
Transfer the mixture into the prepared tin and press down firmly and evenly with the back of a spoon or spatula.
Scatter the reserved Maltesers over the top and press lightly so they stick.
Chill in the refrigerator for at least 2 hours or until fully set, then lift out using the parchment overhang and cut into squares.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.