Life is a Book with Many Chapters

Pretty Amazing and Easy Rocky Roads


  • 9 tablespoons soft butter
  • 10 ounces best-quality bittersweet chocolate (minimum 70% cocoa solids) broken into pieces
  • ¼ cup golden syrup or light corn syrup
  • 8 ounces rich tea biscuits ( I use Tennis biscuits, a coconut biscuit)
  • 2 cups mini marshmallows
  • 2 teaspoons confectioners’ sugar (for dusting)

If you prefer to leave out the cookies and use only marshmallow and nuts, then add about 1/4 cup each more marshmallows and nuts.


  1. Melt the butter, chocolate and golden syrup or light corn syrup in a heavy-based saucepan.
  2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
  4. Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 24 fingers and dust with confectioners’ sugar by pushing it gently through a tea strainer or small sieve.

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