Rocky Road to Hell

If there’s any road to hell it should be the Rocky Road to Hell

So it has been a while my sweets!  Over 6 weeks since a blog post and around 4 weeks since baking!!!  WHY?!  I hear you cry…Why indeed…Well we’ve finally bit the bullet and got our kitchen done.  It was looking tired, 70’s (and not in a good way) and was proving to be a health, not to mention sanity, risk!

Now it’s so puuuuuuuuuurrrrrrrrrrty though…LOOK!!!

New kitchen excitement

Pastry cabinet revamped and ready for baking

What’s more the oven does what it says!  I know this seems bonkers to you all, but the old oven took a lot of getting used to…eventually I sussed that you needed to set the temperature to 20 degrees less than the fan temperature a recipe recommended, plus reduce your cooking time to around 10 mins less.  This made baking similar to a game of Russian Roulette.  This beauty however, says 170 degrees and cooks at 170 degrees…bliss!

Anyway…to the recipe!  This monstrosity of a recipe came from the need to make my gal-pal Lucy a cake for her 30th birthday which was last Thursday.  She’s not a huge cake fan but LOVES Rocky Road so I knew I needed to do my own twist on this classic…having never made it before…strangely!

This recipe is a mixture of my own mad-choc-lust combined with this awesome recipe by Jamie Oliver plus a little of whatever I found in the cupboards.  So here it goes…NB I will not be held resposible for any addictions, craving or chocolate hallucinations you experience post-Rocky Road consumption…It’s your own god-damn fault!!!


  • 250g Willow/butter (I used 50/50)
  • 400g dark chocolate
  • 100g golden syrup
  • 180g Maryland Snajacks (full packet)
  • 154g Oreos (full packet split in to thirds)
  • Full large bag of Butterkist (I used Toffee Apple Ltd Edition)
  • 100g dried cranberries
  • handful of glacé cherries quartered
  • 2 handfuls of large marshmallows (cut in to smaller pieces)
  • 2 large meringues (broken up)
  • Icing sugar to sprinkle over
  1. Grease and line a tin (20×25) with greasproof paper

Melt the butter/willow, chocolate and golden syrup in a bowl over a saucepan of water

Now for the digestive replacement…Oreos and Maryland’s SMASHED Hulk-stylee

Some more naughty additions…marshmallows, meringues and glacé green cherries…reserve a 3rd of the oreos to top the Rocky Road

Crumble in to chunks and add to the biscuits

Add the cranberries and then the popcorn

Throw all in to the bowl and mix really well – I used my hands to make sure there was even distribution

Now time for the GLUE…pour the melted butter, choc and golden syrup mix over the dry and combine well

Every bit should be *kissed* with chocolate…and now is the time to fill your pre-lined tin

Smooth in to the corners and then shove some of the reserved oreos in the top

Place in the fridge for about 2hrs until solid

Remove from the tin using the paper and carefully pull down the sides

Mmmmmm look how good it looks!!!

Now portion up…this recipe says for 15 but I got 20 large chunks out of this and they could have been smaller to be honest!

Layer-upon-layer of tasty rocky road heartache!

Lots of tasty morsels wrapped in delicious chocolate!

You could stack these up to make a ‘Rocky Cake’ or just pop in tins for sharing…

An easy, no-bake sweet treat which will leave you thinking “Hmmm what else could I put in Rocky Road”…I’m already pondering on a banoffee style Rocky Road…with dried banana chips and toffee chunks.

Let your creativity loose…and be hugged in chocolate!

Happy Baking

ZoBird :)



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