This Maltesers rocky road recipe, made from chocolate, biscuits, marshmallows and Maltesers; is an easy no bake slice that is a chocolate lovers dream! Taking less than 10 minutes to prepare, it is a fun and simple recipe that kids love to help make too.
I am so happy to share this rocky road with Maltesers recipe with you! Like this Maltesers traybake it uses my favourite chocolates, Maltesers, and combines them with a no bake chocolate slice. I am a huge fan of no bake slices and fridge cakes; from basic rocky road, and Biscoff rocky road, to chocolate tiffin and Hedgehog slice. There is something so appealing about not having to switch the oven on, but still creating a sweet chocolate treat to enjoy – don’t get me wrong, I love to bake gooey Biscoff blondies or chocolate coconut slice, but it’s nice to be able to choose!
Wy we love this recipe
- Flexible recipe – you can make it with whatever biscuits/cookies you like.
- It makes the perfect sweet treat for morning tea or afternoon tea, delicious addition to any dessert bar or bake sale, and is a popular edible gift.
- You can halve the recipe to make a small batch Malteser slice (or double it to feed a crowd!)
- This easy Malteser rocky road recipe is so simple and such fun to make with kids! Just take care around melting the chocolate (and cutting!).
Ingredients notes and substitutions
- Maltesers: These little balls of crunchy bubbly malted milk covered in milk chocolate originated in Britain, but are now available in many countries. In the US, you can substitute Maltesers with Whoppers.
- Chocolate: You can use milk chocolate, dark chocolate (70% cocoa solids), or a combination of both (my personal favourite). I recommend you use the highest quality chocolate you can to get the best flavour from your chocolate slice. I like to use Lindt or Cadbury when I’m in Australia and the UK.
- Biscuits/cookies: I like to use digestive biscuits In this rocky road recipe, but you can use the same amount of graham crackers, malted milk, or shortbread biscuits. Any plain biscuit would work well in this recipe.
- Golden syrup: If you can’t get this inverted sugar syrup, then use the same amount of maple syrup or honey. Both will give a different flavour, but you want a liquid sweetener rather than sugar, as sugar will make the rocky road grainy.
- Cocoa powder – adds a rich chocolate flavour and together with the butter and golden syrup, helps the chocolate go further, without compromising on chocolate flavour.
- Butter – unsalted butter, you can substitute it with margarine. I have made rocky road with both butter and margarine and there really isn’t much difference, apart from the butter providing a shinier chocolate.
- Marshmallows: you can use regular size marshmallows and cut them into 4 as I have done here, or use mini marshmallows and leave them whole.
How to make this recipe:
- Melt the chocolate with butter, cocoa and golden syrup – either in a heatproof bowl over a small pan of boiling water, or in the microwave.
- Whilst the chocolate and butter are melting, chop the marshmallows and Maltesers, and roughly break the biscuits, and place them all in a large bowl.
- When the chocolate and butter, cocoa and syrup have melted and are silky smooth, let it cool slightly, then pour this melted chocolate mixture over the biscuits, Maltesers and marshmallows and stir well.
- Pour into a lined tin, sprinkle with roughly chopped Maltesers, and place in fridge to set.
The one factor that sets the two apart is that Rocky road contains marshmallows, and chocolate tiffin doesn’t.
Chocolate no bake slices like this recipe are best kept in the fridge, otherwise they become soft, and are messy to eat!
I find the best way to cut neat rocky road bars is to take it out of the fridge for 10-15 minutes, until just set. Take a sharp knife and run it under hot water, then slice into squares. Then put the rocky road back in to the fridge to set completely.
My recipe tips
- Let the chocolate butter mixture cool slightly before adding to the biscuits and Maltesers. If it’s too hot it will melt the marshmallows and Maltesers chocolate.
- When breaking the biscuits in to pieces, you want to have chunks of biscuit rather than fine biscuit crumbs.
- Slicing: If you are unable to take it out of the fridge after 10-15 minutes, once set, take out of the fridge and leave at room temperature for 30 minutes. Run a sharp knife under hot water and carefully slice into pieces.
- Fridge – store in an airtight container for 2-3 days. I find this slice doesn’t last as well in the fridge as other slices, as the centre of the chopped Maltesers tends to go soft.
- Freezer – I don’t recommend this particular rocky road recipe be frozen, as again, the bubbly Malteser centre becomes soft.
- Other Maltesers chocolates – roughly chop Maltesers teasers, Maltesers buttons, Maltesers Bunnies or Maltesers truffles and use as well as or in place of Maltesers.
- White chocolate – use white chocolate Maltesers and leave out the cocoa powder.
- Gluten free – whilst you can sub digestives for gluten free biscuits, Maltesers are not gluten free.
- Rocky road without marshmallows – you can replace the marshmallows with extra Maltesers, biscuits, use nuts such as almonds, or leave out altogether.
Maltesers Rocky Road
- 150g (5.3oz) milk chocolate roughly chopped
- 100g (3½oz) dark chocolate roughly chopped
- 100g (3½oz) butter
- 1 tablespoon cocoa powder
- 3 tablespoons golden syrup
- 125g (4.4oz) digestive biscuits roughly broken
- 60g (2oz) marshmallows if regular size, cut into 4
- 100g (3½oz) Maltesers roughly chopped, large pieces
- 25-50 (1oz – 1½oz) Maltesers roughly chopped, for the top, optional
- Line a square 20cm x 20cm (8" x 8") tin with baking paper.
To melt chocolate on the stove top:
- Place a small pan of water on to boil. Once boiling turn the heat down to a simmer.
- In a heatproof bowl, add the milk and dark chocolate pieces together with the butter, cocoa powder and golden syrup. Place this over the pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently with a metal spoon every so often.
- Once melted, using a tea towel carefully take the bowl off the pan of water – taking care as the steam can come billowing out.
- Leave to cool for a couple of minutes.
To melt the chocolate in a microwave:
- Place the milk and dark chocolate pieces, butter, cocoa powder and golden syrup in a microwave safe bowl. Microwave for 20 seconds, take out and stir then place the bowl back into the microwave and heat for 20 seconds, repeating until the chocolate butter mixture has melted.
- Leave to cool for a couple of minutes.
To make the rocky road:
- In a large mixing bowl, mix together then roughly broken biscuits, chopped marshmallows and roughly chopped Maltesers.
- Pour the slightly cooled melted chocolate mixture over the biscuits and stir well to combine.
- Pour this into the prepared tin, pressing down well with the back of a spoon.
- Sprinkle over the remaining Maltesers, if using.
- Place in the refrigerator for 10 – 15 minutes, until just set and then cut with a sharp knife that has been warmed by running under a hot tap.
- Place back in the fridge to set completely.
- Store in an airtight container in the fridge for 2-3 days.