Description
Rich, chewy, and packed with chocolate, biscuits, and fluffy marshmallows, these Valentine’s Rocky Roads are an easy no-bake treat perfect for sharing. Festive heart sprinkles make them ideal for Valentine’s Day, and they come together in just minutes before chilling.
Ingredients
Scale
- 400 grams dark chocolate, chopped
- 100 grams unsalted butter
- 2 tablespoons (30 milliliters) golden syrup
- 200 grams digestive biscuits, roughly crushed
- 150 grams mini marshmallows
- 2 tablespoons pink and red heart sprinkles
Instructions
- Line an 8×8 inch baking pan with parchment paper and set aside.
- In a heatproof bowl set over gently simmering water, melt the dark chocolate, unsalted butter, and golden syrup together, stirring until smooth.
- Remove from heat and let the mixture cool for about 5 minutes so it is warm but not too hot.
- Fold in the crushed digestive biscuits and mini marshmallows, stirring gently until evenly coated.
- Transfer the mixture into the prepared pan and press it down firmly into an even layer.
- Sprinkle the pink and red heart sprinkles evenly over the top and press lightly so they adhere.
- Refrigerate for at least 2 hours until fully set, then lift out of the pan and slice into 16 squares before serving.
Notes
- Allow the chocolate mixture to cool slightly before adding marshmallows to prevent melting.
- Use a sharp knife wiped clean between cuts for neat squares.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 1 month and thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 45mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Valentine’s Rocky Roads, no bake dessert, chocolate marshmallow squares, Valentine’s Day treat, easy rocky road recipe