Irresistible Rocky Road packed with chunks of Turkish Delight and deliciously salty pistachios. The bars are so incredibly moreish you will never EVER be able to stop at one!
What Is Rocky Road?
A classic Rocky Road is generally made from crushed biscuits, melted chocolate, glacé cherries and mini marshmallows. To these base ingredients, you can easily customise Rocky Road to your own taste by adding nuts, dried fruit, sweets, chocolate bars (think Crunchie - YUM)
It's ridiculously easy to knock up in a matter of minutes and that's why it's one of my favourite traybakes. I say traybake but this is actually fridge cake as there's absolutely no baking required whatsoever - hurrah!
This special version uses big chunks of Turkish Delight in lieu of glacé cherries. Now don't get me wrong I ADORE glacé cherries in Rocky Road, in fact, I use a plentiful amount in my popcorn version of Rocky Road.
If you really want to try the ultimate Rocky Road recipe do try it stuffed full of Turkish Delight because it's on another level.
I've left the marshmallows in because frankly I'd be disappointed not to have the chewy marshmallowy goodness and think it's madness when people leave them out.
My recipe uses plain digestives for the biscuit element because they work so well. You could definitely sub the Digestives for Rich Tea or even something like amaretti to make a super festive Rocky Road.
The pistachio and Turkish Delight combo is sweet, salty and a little bit surprising and I think you're going to LOVE it.
What You Need
- Digestive Biscuits: I've used the plain supermarket own version but you can use chocolate covered ones if you prefer.
- Mini Marshmallows: Pink and white mini marshmallows are my go-to. I have used big ones before and chopped them up with scissors. Both work well.
- Pistachios: Roasted salted shelled pistachios for a crunchy, nutty and salty hit.
- Turkish Delight: Fry's Turkish Delight works beautifully in this recipe.
- Milk and Dark Chocolate: I find a combination of milk and dark chocolate works best. You can use all milk or all dark if you prefer.
- Butter: Makes the melted chocolate silky smooth. Opt for unsalted (as we are using salted pistachios).
- Golden Syrup: I always add a little golden syrup to Rocky Road as it improves the texture of the melted chocolate.
- Icing Sugar: To dust
How To Make Rocky Road
Step One: Bash up the Digestive biscuits with a rolling pin - you are aiming for some boulders, small pieces and a little fine crumb.
Step Two: Add the crushed biscuits, mini marshmallows, pistachios, and chopped Turkish Delight into a large bowl and give everything a good mix.
Step Three: Add the milk and dark chocolate, butter and golden syrup to a saucepan and heat very gently until everything has melted.
Step Four: Tip the crushed biscuits etc into the melted chocolate. Add it in stages and coat it with the chocolatey mixture really well before adding more.
Step Five: Transfer the Rocky Road mixture to a lined 20cm square baking tin and press down with the back of a spoon.
Step Six: Add the extra Turkish Delight and a handful of pistachios on top of the Rocky Road mixture pressing down with the back of a spoon.
Step Seven: Chill the baking tin in the fridge for a couple of hours until the Rocky Road has set.
Step Eight: Once set, cut into squares using a sharp knife and dust with icing sugar.
Top Tips
- Avoid blitzing the biscuits in a food processor: instead, bash them with a rolling pin so you have a variety of sizes - large, small and some crumbs.
- If you don't have a 20cm square tin you can use any size but bear in mind your Rocky Road will be deeper or thinner depending on which tin you use.
- When the Rocky Road has set hard cut it using a very sharp knife. I like to run the knife under a hot tap in between each cut so that I get clean and even squares.
- Rocky Road can be eaten straight from the fridge but I think it tastes better brought to room temperature first.
More Tempting Traybakes
Rocky Road with Turkish Delight and Pistachios
A really easy no-bake rocky road recipe that uses Turkish Delight and Pistachio nuts as the star ingredients. This has to be THE BEST Rocky Road I’ve ever tasted: crunchy, chocolatey, salty and sweet - these bars have it all!
Ingredients
- 200 g Digestive biscuits, crushed
- 100 g mini marshmallows
- 50 g salted pistachios, shelled
- 153 g Turkish Delight, 3 small bars, chopped
- 100 g milk chocolate
- 100 g dark chocolate
- 135 g unsalted butter
- 3 tbsp golden syrup
Extra Topping
- 102 g Turkish Delight, 2 small bars, chopped
- handful salted pistachios, shelled
- icing sugar, to dust
Instructions
- Bash up the Digestive biscuits with a rolling pin - you are aiming for some boulders, small pieces and a little fine crumb.
- Add the crushed biscuits, mini marshmallows, pistachios, and chopped Turkish Delight into a large bowl and give everything a good mix.
- Add the milk and dark chocolate, butter and golden syrup to a saucepan and heat very gently until everything has melted.
- Tip the crushed biscuits etc into the melted chocolate. Add it in stages and coat it with the chocolatey mixture really well before adding more.
- Transfer the Rocky Road mixture to a lined 20cm square baking tin and press down with the back of a spoon.
- Add the extra Turkish Delight and a handful of pistachios on top of the Rocky Road mixture pressing down with the back of a spoon.
- Chill the baking tin in the fridge for a couple of hours until the Rocky Road has set.
- Once set, slice into squares using a sharp knife and dust with icing sugar to serve.
Notes
- Avoid blitzing the biscuits in a food processor: instead, bash them with a rolling pin so you have a variety of sizes - large, small and some crumbs.
- If you don't have a 20cm square tin you can use any size but bear in mind your Rocky Road will be deeper or thinner depending on which tin you use.
- When the Rocky Road has set hard cut it using a very sharp knife. I like to run the knife under a hot tap in between each cut so that I get clean and even squares.
- Rocky Road can be eaten straight from the fridge but I think it tastes better brought to room temperature first.
- Rocky Road will keep refrigerated or in an airtight container for at least two weeks.
- Rocky Road freezes well for up to 3 months.
Nutrition Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Calories: 291Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 0gCholesterol: 18mgSodium: 68mgCarbohydrates: 26gFiber: 2gSugar: 16gProtein: 2g
Jen
I am obsessed with Turkish Delight candy. Now I am going to be making this over and over again. Thanks for sharing!
Amy Treasure
It's so delicious isn't it?!
Gavin
HOT DAMN!!! I could happily demolish about 6 of these. Looks like I know what I’ll be making this weekend
Amy Treasure
Hope you love them - I won't admit how many I can eat in one sitting LOL
Krissy Allori
This just sounds all kinds of amazing. I'm holding on to this recipe to make the next time I want to leave them wanting more.
Anita
These are simply my kind of snack. So easy, and oh my god, so delicious. I definitely must not make this when I'm home alone, too dangerous! I am liable to eat the whole pan on my own. :D
Tawnie Kroll
Wow - very tempting indeed!! Making these this weekend!
Annette
I had some Turkish delight leftover from Christmas and decided to give this recipe a try.In the fridge chilling .Will let you know how it tastes.
Thanks for the recipe.
Amy Treasure
I hope you love them, this is one of my favourite recipes from the 100s on my site!!