Baking is beautiful and, yes, the smell of freshly baked sugar cookies wafting through the air is magical, but having a no-bake cookie recipe in your repertoire is a must. If I’m being completely honest, I cannot call these decadent squares cookies – they are more like bars that have been cut into small pieces, fit for Santa to eat without getting his beard dirty.
No fancy equipment or ingredients are needed here, and the best part of this recipe is that you can use your favourite biscuits, chocolates and sweets to your liking. I love using a mixture of salty and sweet, with textures of crispy, crunchy and chewy all in one go.
It’s the diversity of the honeycomb crunch, marshmallows, chocolate bars, shredded coconut, nuts, dried fruit, chocolate-covered digestive biscuits and speculoos biscuits that makes this rocky road a North Pole rocky road as the familiarity and surprise in each bite will warm you up even though it is eaten cold.
Makes: 30 pieces
Ingredients:
- 200g dark chocolate
- 50g white chocolate
- 175g unsalted butter
- 30g cocoa powder
- 75ml golden syrup
- 170g chocolate-covered digestive biscuits
- 60g speculoos biscuits
- 150g nuts (almonds, pecans, walnuts, cashews, chestnuts)
- 100g dried fruit (cranberries, cherries, apricots, blueberries)
- 1 honeycomb crunch bar
- 1 Mars bar
- 1 Snickers bar
- 1 Twix bar
- 50g sweetened shredded coconut
- 150g mini marshmallows
- 2 tbsp icing sugar, for dusting (optional)
- Christmas sprinkles (optional)
Method:
- Roughly chop all the biscuits, nuts, dried fruit, honeycomb and chocolate bars. Do not overchop or else you will not get bites of everything in the rocky road.
- Melt the dark chocolate with the butter. Add the cocoa powder and golden syrup to the mixture and heat until combined, stirring constantly.
- In a large bowl, add all the chopped ingredients and the melted dark chocolate mixture, leaving aside 2 tbsp to use later. Add the shredded coconut and marshmallows to the mix and stir well. Ensure all the ingredients are coated with the chocolate mixture.
- Pour into a tin lined with oiled foil and pat down using a rubber spatula. Pour over the remaining dark chocolate into the little nooks and crannies of the rocky road.
- Melt the white chocolate and pour over in no particular fashion. The more rustic, the better. Place in the fridge to chill for at least 2 hours. Remove and cut into squares.
- This is optional, but you could decorate with Christmas sprinkles and a dusting of icing sugar for a nice, snowy effect.
Note:
- This recipe is a great make-ahead treat as it stores well in the freezer for up to one month. Just thaw overnight before eating.
For Day 2’s edible buntings recipe, click here
