I love this recipe because it’s effortless but delivers maximum indulgence. The mix of milk and dark chocolate gives the perfect balance of sweetness, while the marshmallows and Rolos create that chewy, caramel-filled bite. Since there’s no baking involved, it’s ideal for when I want something sweet in a hurry or for making ahead for parties, picnics, or holiday gifts. It’s a guaranteed crowd-pleaser every single time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
150 g (5 oz) Butter 200 g (7 oz) Milk chocolate, Broken into chunks 200 g (7 oz) Dark chocolate, Broken into chunks 4 tbsp Golden syrup 150 g (5 oz) Digestive biscuits, Crushed into big chunks 75 g (3 oz) Mini marshmallows 400 g (14 oz) Rolos 250 g (9 oz) White chocolate
Directions
I start by melting the butter, milk chocolate, and dark chocolate with the golden syrup over a very low heat, stirring gently until everything is smooth and glossy. I then let the mixture cool slightly for about 5 minutes so it’s just lukewarm — this helps prevent the marshmallows from melting when added.
Next, I stir in the crushed biscuits, mini marshmallows, and about 350 g of the Rolos, making sure everything is evenly coated in the chocolate mixture. I pour it into a baking tray lined with baking paper and smooth it out into an even layer.
In a separate bowl, I melt the white chocolate and pour it over the top of the rocky road. I then press the remaining Rolos into the melted white chocolate to decorate. Once done, I chill it in the fridge for at least 2 hours, or until it’s firm enough to cut into chunks. It’s rich, chewy, and full of caramel goodness in every bite.
Servings and Timing
This recipe makes about 16 servings and takes just 15 minutes to prepare (plus chilling time).
Variations
Sometimes I like to swap the Rolos for other caramel-filled chocolates like Caramel Kisses or Dairy Milk Caramel. For a fun twist, I mix in crushed pretzels or salted peanuts for a sweet-and-salty flavor. I’ve also used white and milk chocolate together for a lighter version, or added dried cranberries for a festive touch. The recipe is so flexible — I can easily adjust it to whatever I have in my cupboard.
Storage/Reheating
I store the rocky road in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 3 months — I wrap the pieces individually, then thaw in the fridge before serving. I like to bring it to room temperature for a few minutes before eating so the texture softens slightly.
FAQs
Can I use just one type of chocolate?
Yes, I can use all milk or all dark chocolate, though the mix of both gives a nice balance of sweetness.
Can I use a different type of biscuit?
Definitely. Shortbread, rich tea, or graham crackers all work perfectly.
What can I use instead of Rolos?
Any caramel-filled chocolates like Caramel Kisses or Mini Mars Bars are great substitutes.
Can I make this without golden syrup?
Yes, I can use honey or corn syrup as an alternative, though the texture may vary slightly.
How do I melt the chocolate safely?
I melt it over low heat or in short bursts in the microwave, stirring often so it doesn’t seize.
Can I add nuts?
Yes, I sometimes add chopped pecans, almonds, or hazelnuts for extra crunch.
Why do I need to cool the mixture before adding marshmallows?
If it’s too hot, the marshmallows will melt — letting it cool a bit helps keep them whole and chewy.
Can I skip the white chocolate topping?
Of course, it’s optional — the rocky road tastes just as delicious without it.
How do I cut it neatly?
I use a sharp knife dipped in hot water and wiped clean between cuts for clean, even squares.
Can I gift this recipe?
Yes, it makes a fantastic homemade gift. I wrap the chilled pieces in cellophane bags or small tins for a lovely presentation.
Conclusion
This Easy Rolo Rocky Road is one of my favorite quick desserts to make when I’m short on time but want something that feels special. It’s rich, chewy, crunchy, and full of caramel and chocolate in every bite. I love how versatile it is and how easy it is to throw together — no oven, no stress, just pure chocolatey indulgence. Whether I’m making it for a party, gifting it, or keeping it all to myself, it never fails to impress.
This Easy Rolo Rocky Road is a no-bake chocolate treat loaded with crunchy biscuits, gooey marshmallows, creamy Rolos, and a drizzle of white chocolate. It’s rich, chewy, and incredibly easy to make — perfect for parties, gifts, or whenever you need a quick chocolate fix.
Total Time:15 minutes (plus chilling time)
Yield:16 servings
Ingredients
150 g (5 oz) butter
200 g (7 oz) milk chocolate, broken into chunks
200 g (7 oz) dark chocolate, broken into chunks
4 tbsp golden syrup
150 g (5 oz) digestive biscuits, roughly crushed
75 g (3 oz) mini marshmallows
400 g (14 oz) Rolos
250 g (9 oz) white chocolate, melted
Instructions
Line a baking tray with baking paper and set aside.
In a large saucepan, melt the butter, milk chocolate, and dark chocolate together with the golden syrup over a very low heat, stirring until smooth and glossy.
Allow the mixture to cool for about 5 minutes so it’s lukewarm.
Stir in the crushed biscuits, mini marshmallows, and about 350 g of the Rolos until evenly coated.
Pour the mixture into the prepared tray and spread it out evenly.
Pour the melted white chocolate over the top and smooth with a spatula.
Press the remaining Rolos into the white chocolate for decoration.
Chill in the fridge for at least 2 hours or until firm.
Cut into squares using a sharp knife and serve.
Notes
Use a mix of milk and dark chocolate for the best balance of sweetness and richness.
Substitute Rolos with other caramel-filled chocolates like Caramel Kisses or Dairy Milk Caramel.
For a sweet-and-salty twist, add crushed pretzels or salted peanuts.
Ensure the chocolate mixture cools slightly before adding marshmallows to prevent melting.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
