Chocolate Finger Biscuit Rocky Road

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Fridge cake, tiffin, whatever else you might call it, this Chocolate Finger Biscuit Rocky Road is a true delight. Super simple to make, and really versatile. No baking needed. Just a few ingredients, a tin and a fridge! This is a fabulous one for those who don’t fancy a baking challenge, or want to get the family involved, without too much effort! Don’t be mistaken, though, the outcome is still fabulous!

This recipe, if you can even call it that, comes together in no time at all. Feel free to get creative with your mix ins, the type of biscuits you use etc. Try to stick roughly with the quantities so that it doesn’t get too dry/too sticky. Despite the versatility of mix ins, I do recommend keeping the melted chocolate blend to about 50/50 milk and dark, or I find it gets too bitter or far too sweet. Whilst I don’t use marshmallows here (to keep it vegetarian) feel free to add!

This an easy no-bake recipe. A few ingredients get melted down and stirred together before refrigerating. That said, there is something super nostalgic about a fridge cake, which makes them extra delicious. I recommend making ahead for parties/after dinner snacks and cutting as needed. Alternatively, make a big quantity to just eat out of the fridge when the craving hits.

For this Chocolate Finger Biscuit Rocky Road, I use a basic 8′ square pan (I like this one).  If you want more fun no-bake recipe ideas, check out my Chocolate Orange Krispie Treats or this Vegan Coconut Chocolate Tart. For videos and baking inspiration, head on over to my Instagram.

Chocolate Finger Biscuit Rocky Road

Chocolate Finger Biscuit Rocky Road

Super simple to make, and really versatile. No baking needed. Just a few ingredients, a tin and a fridge! This makes enough for an 8" square tin, and is easily doubled or halved! Feel free to play with your mix ins, subbing the fruit/biscuits for similar alternatives. This doesn't use marshmallows, but you could add up to about 75g, and reduce biscuits by about 30g to keep a good ratio!
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Prep Time: 10 minutes
Cook Time: 0 minutes
Chilling Time: 1 hour
Servings: 18
Author: Florence Jackson

Ingredients

  • 130 g Butter
  • 3 tbsp Golden Syrup
  • 100 g Milk Chocolate
  • 100 g Dark Chocolate
  • 220 g Chocolate Finger Biscuits or similar
  • 100 g Dried Cherries or similar

Instructions

  • Line an 8" square tin with baking paper.
  • In a large saucepan, melt together the butter, golden syrup and both types of chocolate on a low heat. Keep stirring to prevent melting. Break your biscuits in half/roughly bash them up – you want to keep them fairly chunky!
  • Once melted, set aside for a few minutes before adding the dried fruit and crushed biscuits. Stir together quickly until mixed together, then pour into the lined tin, pressing into an even layer.
  • Let set in the fridge for at least an hour/until set – then slice and serve!

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