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+ servings
Three pieces of Rocky Road stacked on top of eachother.

Rocky Road with Turkish Delight and Pistachios

Course: Traybake
Cuisine: British
Keyword: Easy Rocky Road, Rocky Road, Rocky Road Bars
Skill level: Easy
Prep Time: 10 minutes
Chilling Time: 2 hours
Total Time: 10 minutes
Servings: 16 squares
Calories: 291kcal
Author: Amy Treasure
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! 
Print Recipe

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.

Video

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

Calories: 291kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 68mg | Potassium: 111mg | Fiber: 2g | Sugar: 16g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg