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Christmas Rocky Road

by . Featured in NIGELLA CHRISTMAS
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Introduction

It’s not that I felt my usual Rocky Road Crunch Bars needed any improvement (though fiddling with recipes is one of life’s pleasures) but I thought they would benefit from some seasonal adjustment.

So, out go the Rich Tea biscuits and in come amaretti and – in the seasonal spirit – I’ve crammed in some Brazil nuts and glacé cherries (as red as Rudolph’s nose), along with snowy mini marshmallows. The fresh snowfall of icing sugar on top might seem seasonal enough, but not for me. So I add some edible glitter in Disco Hologram White.

It’s not that I felt my usual Rocky Road Crunch Bars needed any improvement (though fiddling with recipes is one of life’s pleasures) but I thought they would benefit from some seasonal adjustment.

So, out go the Rich Tea biscuits and in come amaretti and – in the seasonal spirit – I’ve crammed in some Brazil nuts and glacé cherries (as red as Rudolph’s nose), along with snowy mini marshmallows. The fresh snowfall of icing sugar on top might seem seasonal enough, but not for me. So I add some edible glitter in Disco Hologram White.

Christmas Rocky Road
Photo by Lis Parsons

Ingredients

Makes: 24 bars

Metric Cups
  • 250 grams dark chocolate
  • 150 grams milk chocolate
  • 175 grams soft butter
  • 4 tablespoons golden syrup
  • 200 grams amaretti biscuits
  • 150 grams brazil nuts (shelled)
  • 150 grams red glace cherries
  • 125 grams mini marshmallows
  • 1 tablespoon icing sugar
  • edible glitter
  • 8 ounces bittersweet chocolate
  • 6 ounces milk chocolate
  • 1½ sticks soft butter
  • ¼ cup golden syrup or light corn syrup
  • 7 ounces amaretti cookies
  • 1 cup brazil nuts (shelled)
  • ⅔ cup red candied cherries
  • 2½ cups mini marshmallows
  • 1 tablespoon confectioners' sugar
  • edible glitter

Method

  1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
  2. Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
  3. Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
  4. Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
  5. Tip into a foil tray (I use one 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can, although it will look bumpy.
  6. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
  7. Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
  8. With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.
  1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
  2. Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
  3. Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
  4. Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
  5. Tip into a foil tray (I use one 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can, although it will look bumpy.
  6. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
  7. Push the confectioners' sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
  8. With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.

Additional Information

MAKE AHEAD TIP: Make the Rocky Road and refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar and edible glitter about 1–2 hours before serving.

FREEZE AHEAD TIP: Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.

MAKE AHEAD TIP: Make the Rocky Road and refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar and edible glitter about 1–2 hours before serving.

FREEZE AHEAD TIP: Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.

Tell us what you think

What 15 Others have said

  • I make these every year. I like to make early and freeze and take out when needed. Everyone loves them. They have become a Christmas tradition!

    Posted by StephenB on 30th October 2015
  • Dear Nigella , I made this Rocky Road for some friends at the weekend. When I made it home after buying all the ingredients I realised I'd forgot to get the Amaretti biscuits!!! I used the kids' breakfast biscuits and some chocolate popping candy, they went down a treat. Lots of Love Suzanne xx

    Posted by suzannne Facenna on 14th December 2015
  • I started making these every Christmas to have in fridge for when guests pop around for tea or coffee. They are absolutely delicious and so easy to make. I discovered this recipe while watching Nigella Christmas on DVD few years back. Thank you Nigella for your beautiful recipes. Merry Christmas to you and your children.

    Posted by mumto2boyz on 20th December 2014
  • Hi Nigella, I have been making your Christmas Rocky Road for years now in our 40 degree heat here in Cairns, Australia. Love it, love it, love it. Have a Happy Chanukah & a great Christmas. May 2015 bring you lots of happiness. Best Wishes Angelique & family xoxo

    Posted by FlippyEars on 16th December 2014
  • I tried it for my "New Year party". It is so delicious!!!!!!!!!!!!! A great success.

    Posted by Psimo on 7th January 2015
  • These sound lovely - but I should just point out they're listed as suitable for vegetarians, when in fact almost all marshmallows contain gelatine! So watch out for this if making them for veggies...

    Posted by DaisyDaisy on 14th December 2013
  • Nigella is not just for Christmas... made this for No1 son's birthday party in May at his request - ensuring best quality choc, butter & biscs are dairy free... so much nicer than any supermarket 'Free From' ranges that are so expensive & quite frankly tasteless.

    Posted by CountryMumpkin on 5th May 2013
  • Nigella, your Christmas Rocky Road is my favourite recipe, ever. When I met you at the Brighton book signing yesterday you were so lovely and said I should put my quote about it on the website, even though I was mortified I'd come out with it at the time, so here goes... Christmas Rocky Road : "I like it so much I can just keep eating it and eating it and not even feel sick!" ...and it's true. This is my "If you could only eat one thing for the rest of your life without getting fat obviously" choice...and I make it every December :) Thank you Nigella for another fabulous sweet treat x

    Posted by rockyroad911 on 25th October 2012
  • So it may not be Christmas, but I have just made this Rocky Road for other half. Substituted Pistachios for walnuts and used honey in place of syrup. So simple and made heaps! I even flicked some blue edible glitter on the top. Hubby gave it 10/10.....

    Posted by germania on 11th August 2012
  • I made your Christmas Rocky Road this time instead of the usual recipe I use, and it was a great success! The texture was beautiful and almost fudge like. One thing though ... I'm pretty sure that this will be made again ... often ... and well before Christmas. :)

    Posted by meulenjz on 16th January 2012
  • Hi Nigella, I made this Chocolate Rocky Road for Christmas here in South Africa and it was a success and was absolutely yummy....

    Posted by Carrie-Anne on 5th January 2012
  • Hi ! I just prepared this rocky road. Because I don't have marshmallows, I put some ginger bread. It's a very delicious cake. Cristina

    Posted by florideportocal on 29th December 2011
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