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Mint Chocolate Rocky Road

by Kat Buckley from Bakes That Break The Internet

If you are a fan of mint chocolate, this is the bake for you. This rocky road recipe is packed with all of your favourite mint chocolate treats, from After Eights to Aero Peppermint, as well as Digestives, marshmallows and plenty of melted chocolate.


Rocky road is one of the easiest and most delicious treats around. The only hard part? Waiting for it to set! This Mint Chocolate Rocky Road is packed with biscuits, marshmallows and an assortment of mint chocolate favourites. Trust me, it will be more than worth the wait. Rocky road is great for sharing too and lasts for a few weeks in the fridge, so it’s great for making ahead of time.

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100g digestive biscuits, broken into pieces
75g mini marshmallows (gelatine-free if serving to vegetarians)
90g bubbly mint chocolate (I use Aero Peppermint)
75g mint chocolate balls (I use Aero Bubbles)
50g mint chocolate sticks (I use Matchmakers)
55g mint chocolate fondant squares (I use After Eight)
200g unsalted butter, plus extra for greasing
200g milk chocolate
300g dark chocolate
150g golden syrup
For decoration:
120g mint chocolate balls (I use Aero Bubbles)
55g mint chocolate fondant squares (I use After Eight)
50g mint chocolate sticks (I use Matchmakers)
20g white chocolate
2–3 drops green food colouring

Essential kit

You will need: a 20cm square tin.

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Prep time: 25 minutes. Chill time: 3–4 hours.

Line a 20cm square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it.

In a mixing bowl, add the digestive biscuits, the mini marshmallows, the bubbly mint chocolate, the mint chocolate balls, the mint chocolate sticks and the mint chocolate fondant squares, chopping or breaking up any big chocolate pieces.

Put the butter, milk chocolate, dark chocolate and golden syrup in a pan and melt on a low heat, stirring together. Once fully melted and combined, take the pan off the heat and leave to cool for 5 minutes.

Pour about three-quarters of the chocolate mixture into the bowl of digestive biscuits and mint chocolates and stir to fully coat with the chocolate mixture. Pour into the lined tin, spread out into an even layer, then pour over the remaining chocolate mixture to fill in any gaps. Give the tin a gentle shake and tap it on a work surface a couple of times to remove any air bubbles.

Decorate the top with more of the mint chocolates, chopping or breaking them up as needed. Chill in the fridge for at least 3–4 hours, or overnight, to set.

To decorate, melt the white chocolate in a heatproof bowl in the microwave (blast for 30 seconds, stir, then blast in 10-second intervals, stirring between each one) or over a pan of simmering water. Then mix in the green food colouring.

Drizzle the green chocolate all over the rocky road, using a piping bag or a spoon. Once the green chocolate has set, remove the rocky road from the tin and slice into pieces using a sharp knife. Store any leftovers in the fridge for up to 3 weeks.

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