Rocky Road Jumbles
Indulge in the irresistible charm of Rocky Road Jumbles, a no-bake treat that combines rich dark chocolate, crunchy nuts, gooey mini marshmallows, and chewy dried cranberries for a delightful mix of textures and flavors. Perfect for busy days, these delectable bites come together in just 20 minutes of prep time and set beautifully in the refrigerator. The crushed digestive biscuits (or graham crackers) add a satisfying crunch, while a hint of golden syrup ties everything together in sweet harmony. Whether you’re entertaining guests or craving an easy dessert fix, these chocolatey squares are as simple to make as they are to savor. Dust with powdered sugar before serving to elevate their rustic appeal, or keep them classic for a crowd-pleasing treat that’s sure to disappear quickly!
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Ingredients
- 300 grams dark chocolate
- 100 grams unsalted butter
- 3 tablespoons golden syrup
- 150 grams digestive biscuits (or graham crackers)
- 100 grams mini marshmallows
- 75 grams mix of chopped nuts (e.g., almonds, hazelnuts, or pistachios)
- 50 grams dried cranberries (optional)
- 2 tablespoons powdered sugar (for dusting, optional)
Directions
Step 1
Line an 8-inch square baking tin with parchment paper, allowing some overhang for easy removal later.
Step 2
In a large heatproof bowl, break the dark chocolate into pieces. Add the butter and golden syrup.
Step 3
Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir gently until the mixture is fully melted and smooth.
Step 4
Remove the bowl from the heat and allow it to cool slightly for about 5 minutes, so it’s warm but not scorching hot.
Step 5
Meanwhile, place the digestive biscuits in a zip-top bag and crush them into small pieces using a rolling pin. Aim for a mix of fine crumbs and larger chunks for texture.
Step 6
Stir the crushed biscuits, mini marshmallows, chopped nuts, and dried cranberries (if using) into the melted chocolate mixture. Mix well to coat all ingredients evenly.
Step 7
Pour the mixture into the prepared baking tin and spread it out evenly, pressing down gently with a spatula to compact it into an even layer.
Step 8
Refrigerate the tin for at least 2 hours, or until the mixture sets and becomes firm.
Step 9
Once set, use the overhanging parchment paper to lift the Rocky Road out of the tin. Place it on a cutting board and slice it into 12 squares or jumbles.
Step 10
Dust with powdered sugar if desired before serving. Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
| Serving size | 850 grams (850.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4283 |
| Total Fat 245.40g | 315% |
| Saturated Fat 112.00g | 560% |
| Cholesterol 243mg | 81% |
| Sodium 936mg | 41% |
| Total Carbohydrate 491.40g | 179% |
| Dietary Fiber 36.50g | 130% |
| Total Sugars 342.20g | |
| Protein 47.70g | 95% |
| Vitamin D 0IU | 0% |
| Calcium 423mg | 33% |
| Iron 41mg | 227% |
| Potassium 2910mg | 62% |
Source of Calories