This is one of my absolute favourite recipes! I don’t make it that often – because (as my husband says) it’s about as addictive as crack, but much more fattening. In fact, I made a batch of gluten free rocky road specifically so I could take pictures for this blog post, and we had already eaten three quarters of it before I had a chance to take photos of the finished product. That speaks for itself!
Gluten Free Rocky Roads – Overview
It’s a super easy recipe, no baking required just refrigeration, so it’s a great one to make with kids.
It only takes about 10 minutes to prepare from start to finish, and will make about 12 – 16 rocky road bars, depending on how big you cut them!
Gluten Free Rocky Road Ingredients
You will need…
- 200g butter
- 6 tbsps golden syrup
- 200g dark chocolate (you can use milk, but the end product will be VERY sweet)
Then for the filling, you can be super flexible, based on what’s in your store cupboard! You basically want about 350g of dried filling, which needs to be chopped or crushed into small pieces. For the bake in these pictures, I used:
- 125g Crunchie bars (other chocolate-coated honeycomb is available)
- 125g gluten-free Viennese biscuits
- Handful of gluten-free pretzels
- 3 handfuls of mini marshmallows
- 2 handfuls of gluten-free cornflakes
Gluten-free Rocky Roads – The Method
1. First, line a 22cm square baking tin with tinfoil.
2. Take your Crunchie bars, biscuits and pretzels, put them in a resealable freezer bag, and bash them with a rolling pin until they’re in smallish chunks. Keep back a few pretzels and marshmallows for decoration! Then add the crushed fillings to a mixing bowl along with your marshmallows and cornflakes.
3. Next, put the butter and golden syrup in a small saucepan on a low heat. Heat them together until the butter is melted into the syrup. Mix them regularly and don’t let the mix come to a boil!
4. Remove the saucepan from the heat. It should be warm but not boiling hot! Add the chocolate and stir it in, until it’s melted into a smooth syrupy sauce.
5. Pour the chocolate mixture over your dry ingredients and stir gently until the dry ingredients are all totally coated.
6. Pour the mixture into the baking tray and pat down until the surface is roughly level. Press marshmallows and pretzels into the surface for decoration.
7. Leave the tin out until it’s no longer warm to the touch, then pop into the fridge to finish setting your rocky road mix.
8. Refrigerate for a couple of hours at least. Then you can turn the rocky road out onto a plate, peel off the foil, and slice! Voila, your gluten-free rocky road is ready to serve!
Tips and Hints
The key thing about this is that you’ll want to store it in the fridge. It melts in your mouth… But also it melts in your hands, and all over your kitchen! It can be kept out at room temperature for a bit e.g. a party buffet, but I wouldn’t be taking it to a summer picnic.
If you do need it to last longer out of the fridge – or if you want to cut neat non-crumbly slices – the best way to do this is with a pure chocolate coating. Melt some more dark chocolate down and pour half over the bottom of the tin and leave it to set for five minutes before adding the main mix. Then once you’ve smoothed over the main mix in the tin, pour the rest of the chocolate over the top. It just makes it easier to handle.