Honeycomb Rocky Road Recipe
- 200g Digestive biscuits
- 150g Honeycomb
- 105g Mini marshmallows
- 125g Block butter
- 450g Milk chocolate callets
- 2 tbsp Golden syrup
- Prepare the 9 inch square tin by lining it with parchment paper.
- Weigh and crush or break up the digestive biscuits to an approx of 1.5cm crumbs in a large bowl and put them on the side.
- Next weigh out the honeycomb, mini marshmallows and place in the same bowl as the biscuit.
- Then weigh out the butter, milk chocolate callets and golden syrup in a large saucepan and place them on low heat.
- Heat gently and stir, to ensure the mixture does not catch on the bottom of the saucepan.
- Once melted and combined take off the heat then allow to cool for 2-5 minutes.
- Add all the dry ingredients, digestive biscuits, honeycomb and mini marshmallows into the cooled saucepan.
- Stir well until all the ingredients are covered with the chocolate mixture.
- Pour into the prepared lined baking tin, level out the mixture by pushing down making sure to press into each corner.
- Place into a fridge and chill until set, a minimum of 1-3 hours or overnight. Once set take out the fridge on portion 4 across, 3 down. See image.
- For the honeycomb you can either make your own or buy in.
- The mini marshmallows we use are vegan and vegetarian. These are called Freedom Mallows.
- We used McVitie's biscuits, but any digestive biscuits would work.
Did you make this recipe?
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Gleni
Might give the recipe ago soon!
heyyy Rhys!
Yes, this is a great recipe and I would highly recommend this one. It's very easy to make and indulgently delicious! Don’t forget if you make it to tag us on Instagram!