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Nadiya Hussain’s Caramel Crunch Rocky Road

This Caramel Crunch Rocky Road from Nadiya Hussain's new book, Nadiya Bakes, is a totally indulgent sweet treat, made with white and milk chocolate, caramel sweets, dried fruit, and salted pistachios.

From the book

Nadiya Hussain


There are few rules where rocky road is concerned, but it must be chewy, crunchy and gooey and, of course, contain lots of chocolate. This recipe has all of that and layers too! A gooey layer of chocolate-caramel sweets and melted chocolate mixed with breadsticks for a super-crispy crunch, then a layer of bright salted pistachios and finally a layer of sweet white chocolate mixed with chopped apricots and berries. All set and sliced and ready to indulge.

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butter, for greasing tin
8 x 52g caramel-filled chocolates, ideally ones with biscuit in
150g dark chocolate, chopped or chips
50g unsalted butter
45g golden syrup
70g breadsticks, lightly broken
150g pistachios, roughly chopped
a good pinch of sea salt flakes
For the white layer:
150g white chocolate, chopped or chips
50g unsalted butter
45g golden syrup
65g dried cherries and berries
65g dried apricots, chopped

Essential kit

You will need: an 18 x 25cm rectangular cake tin or a 20cm square cake tin.


Prep time: 30 minutes, plus cooling. Cook time: 2 minutes.

Begin by lining and lightly greasing an 18 x 25cm rectangular cake tin or a 20cm square cake tin.

Take the chocolates out of their packets and line them up on the base of the tin till you have no more spaces. It’s okay to have some gaps as when you put on the next layer it seeps through to hold it all together.

Add the dark chocolate, butter and golden syrup to a microwaveable bowl and heat for 1 minute. Take out and mix till you have a smooth mixture. Leave to cool for 10 minutes. Add the breadsticks to the mixture and mix through till well coated. Spread out evenly on top of the chocolates.

Now, sprinkle over the chopped pistachios until the base is covered all over. Use the back of a spoon to pat the mixture down and sprinkle over the sea salt flakes. Pop in the fridge for 30 minutes to set a little.

Make the white layer by putting the white chocolate, butter and golden syrup in a microwaveable bowl and melting in the microwave for 1 minute. Take out and stir till smooth. If it looks like it is starting to separate, add a little hot water one spoonful at a time, mixing after each addition till it comes back together and is smooth and glossy.

Add the cherries and berries and chopped apricots and mix through.

Take the tin out of the fridge and add the white layer, making sure to spread evenly, then pop back into the fridge to set for at least a few hours.

Take out and slice, then refrigerate until ready to eat.

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From the book: Nadiya Bakes

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