Toffee Crisp Rocky Road

Toffee Crisp Rocky Road //

Toffee Crisp Rocky Road – Biscuit, marshmallows and chunks of Toffee Crisp all covered in creamy chocolate. A delicious quick and easy no bake treat!

Until very recently I hadn’t a Toffee Crisp in years, which is crazy considering they were one of my absolute favourite chocolate bars growing up. After we’d go swimming as children we were sometimes allowed to choose a chocolate bar from the sports centre vending machine, the ultimate treat! There were few things quite as exciting as putting money in the machine, carefully selecting what chocolate to have, pressing the buttons, watching the metal spirals slowly swirl and release the chocolate to the waiting trough.

Toffee Crisp Rocky Road //

There was always something much more fun about buying a chocolate bar from a vending machine than there was in just picking one up in the shops. Maybe it was the slight sense of danger that adds to the anticipation – what if you key in the wrong code? What if your chocolate gets stuck? Or maybe its just that I was really hungry after swimming! Either way, I remember those Toffee Crisps always tasted amazing!

Toffee Crisp Rocky Road //

I’ve just rediscovered them in a big way. Crunchy cereal, chewy toffee, chocolate – what’s not to love! They lend themselves perfectly to a bar of rocky road, adding extra texture and crunch, and flavour from the toffee. I’ve gone for digestive biscuits and marshmallows in my rocky road, and added in plenty of chunks of Toffee Crisp.

Toffee Crisp Rocky Road //

Rocky road is one of those perfect no bake recipes thats really quick and easy to throw together. Its always a crowd pleaser, so its perfect for picnics and parties. It can be cut into any size, from tiny little bite size pieces (which are, of course, completely guilt free to enjoy!), to big, generous slabs.

Toffee Crisp Rocky Road //

I used milk chocolate in the bars, and topped them with a mixture of milk and white chocolate. You can use any combination of chocolate you fancy though. If you have less of a sweet tooth try them with a really dark chocolate either in the bars, or on top. Equally with the biscuits, I like my rocky road made with digestive biscuits, but you can use rich tea if you prefer.


  • I bought one of these 8 bar multipacks from Sainsbury’s which gives you the perfect amount of Toffee Crisp bars for the recipe.
  • As noted above, feel free to use any combinations of chocolate you like. I used milk chocolate and white chocolate, but you can use dark chocolate if you prefer, or skip out the white chocolate and use double the quantity of milk chocolate for the topping.
  • I cut my rocky road into 15 pieces, but you could cut it into smaller bite size pieces if you prefer, or even larger slabs for those with a really sweet tooth!
  • If you don’t have the exact size tin, use the closet you have. It won’t affect the rocky road, other than to make it a little thicker or thinner.


Toffee Crisp Rocky Road
Prep time
Total time
Toffee Crisp Rocky Road - Biscuit, marshmallows and chunks of Toffee Crisp all covered in creamy chocolate. A delicious quick and easy no bake treat!
Recipe type: Rocky Road
Serves: 15
  • 300g milk chocolate
  • 125g stork (or butter)
  • 2 tablespoons golden syrup
  • 180g digestive biscuits
  • 5 x 38g bars of toffee crisp, chopped into small chunks
  • 75g marshmallows
  • ---- to decorate
  • 100g milk chocolate, melted
  • 100g white chocolate, melted
  • 3 x 38g bars of toffee crisp
  1. Lightly grease a 28 x 18cm rectangular tin, and line the bottom with greaseproof paper.
  2. Put the chocolate, stork and golden syrup in a heatproof bowl and melt in the microwave, stirring frequently until all the ingredients are melted. Give them a good stir to combine, then set aside to cool slightly while you prepare the other ingredients.
  3. Crush the digestive biscuits until you have a mixture of crumbs and larger biscuit pieces. You can do this in a bowl, or in a zip-loc bag, bashing the biscuits with a rolling pin.
  4. Cut the 5 toffee crisp bars into small pieces.
  5. Add the digestives and toffee crisp chunks to the chocolate mixture, and mix until they are well coated. Then add the marshmallows and mix everything together.
  6. Pour into your prepared tin and spread out evenly, using the back of the spoon to pack it into the tin.
  7. Melt 100g of milk chocolate, and 100g of white chocolate in separate bowls. Spoon them over the top of the rocky road in generous blobs, then swirl together and spread them out into an even chocolate layer. Chop the remaining 3 Toffee Crisps, and arrange them over the melted chocolate.
  8. Chill in the fridge for at least 3 hours. Carefully remove from the tin and cut into 15 squares using a heavy knife.
  9. Store in an air tight tin, or in the fridge if its really warm where you are.


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  1. Hi, what size tin please and what happened to the remaining 3 bars, did you eat them.

    • Hi Joanne. Thanks for letting me know this is missing, I’ve updated the recipe! The tin should be approximately 28 x 12cm. The remaining three bars should be chopped and use to decorate the rocky road on top of the melted chocolate layer. Of course just eating them would be a great plan, too!

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