Malteser Rocky Road
Prep time
Total time
Serves: 15
  • For the Rocky Road
  • 100g very soft unsalted butter
  • 2 tbsp golden syrup
  • pinch salt
  • 100g milk chocolate (i used dairy milk!)
  • 100g malteser chocolate
  • 150g broken biscuits - normally digestives, I used some digestives and some amaretti biscuits. They should be crumbled into pieces around 1cm - 2cm big
  • 150g maltesers - whole
  • 100g mini marshmallows - I used the rocky mountain ones which taste delicious
  • To top the Rocky Road
  • 100g milk chocolate
  • 100g melted Malteaser chocolate
  • 50g more Maltesers - some whole, some cut in half
  • Sprinkles - if you like! I added some red sprinkles
  1. Prepare a large roasting tin tin by lining it with parchment paper or thick tin foil.
  2. The best way to make this Malteser Rocky Road is in a large bowl, by hand, with a wooden spoon. You'll also need a heatproof jug or bowl to melt the chocolate.
  3. First, set the 100g of milk chocolate and 100g of malteser chocolate to melt together in the microwave - break into chunks and heat on 30 second intervals, stirring after each one. Then, beat the butter and golden syrup together. Add the melted chocolate into the butter mixture.
  4. Next, add in the biscuits - I break them up with my hands as I go, though you can also put them in a bag and bash them! Also add 150g of your maltesers and the mini marshmallows.
  5. Stir until everything is coated with chocolate, then scoop everything into your pan and flatten down with the back of a spoon. Pop into the fridge to set for around 45 minutes.
  6. Once the base has set, top with more melted chocolate, then add maltesers on top. I like to cut some in half - it makes them look prettier! Pop the pan into the fridge to set - for about an hour, or if you really are in a rush, in the freezer for 10 - 15 minutes.
  7. Remove from the fridge 10-15 minutes before you want to serve it - it will be very firm, and use a large sharp knife to cut into squares. The mixture is VERY rich but I'm greedy, so my squares were massive.
Recipe by Kerry Cooks at