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Honeycomb rocky road

 


Method 1

Ingredients

400g/14oz milk chocolate, broken into pieces

225g/8oz butter, cubed, plus extra for greasing

6 tbsp golden syrup

75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces

500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces

4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces

Method

Grease and line a 30x23cm/12x9in traybake tin with baking paper.

Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted.

Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted.

Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve.

Recipe tips

Most digestive biscuits are egg free but if you need to avoid egg products it's best to check the label.


Method 2


🍫 Ingredients (makes ~24 squares)

400 g milk chocolate, broken into pieces

225 g unsalted butter, cubed, plus extra for greasing the tin

6 tbsp golden syrup (binds and sweetens) 

75 g dark chocolate, broken into pieces (for drizzle)

500 g digestive biscuits (or Graham crackers), roughly crushed to nut‑sized pieces

4 chocolate‑coated honeycomb bars (~32 g each), chopped into bite‑sized pieces (e.g., Crunchie or similar)

Optional Add-ins

Mini marshmallows, chopped nuts, caramel chocolates, extra honeycomb pieces for topping

🥄 Instructions

Prepare your tin

Grease and line a 30 × 23 cm (12×9 in) traybake tin with parchment paper, leaving an overhang for easy removal. 

Melt milk chocolate, butter & syrup

Place them in a heatproof bowl over simmering water, stirring gently until smooth and combined. Remove from heat.

Melt dark chocolate separately

In another small bowl over simmering water, melt the dark chocolate and set aside. 

Mix in biscuits

Add the crushed digestives to the milk‑chocolate mix and fold gently until fully coated.

Press into the tin and top

Spoon the mixture into the lined tin and press down firmly. Scatter chopped honeycomb bars evenly over the top, gently pressing them in. 

Drizzle with dark chocolate

Use the melted dark chocolate to zigzag over the top for a decorative touch.

Chill

Refrigerate for at least 2 hours, or until completely firm.

Slice & serve

Lift rocky road from the tin using the parchment overhang. Cut into ~24 squares with a sharp knife (dip the knife in hot water for cleaner cuts).

📝 Quick Summary Table

Ingredient Amount

Milk chocolate 400 g

Butter 225 g

Golden syrup 6 tbsp

Dark chocolate 75 g

Digestive biscuits 500 g

Honeycomb bars (chopped) 4 × 32 g bars (~128 g)

Optional: marshmallows, nuts etc. as desired

🔄 Variations & Customisations

Add-ins: Fold in marshmallows, caramel chocolates, chopped nuts, or dried fruit—just keep total add-in weight around 500 g for balance. 

Use ginger nut biscuits instead of digestives for a warm spice note. A delightful twist for fans of ginger.

Salted peanut version: Replace add-ins with peanuts + marshmallows + honeycomb pieces for a salty-sweet combo. 

Dairy-free adaptation: Use plant-based butter and dark chocolate suitable for dietary needs. Digestive biscuits may need checking for vegan compliance.

💡 Tips for Success (from Mary Berry)

Make sure to crush biscuits to nut‑sized chunks, not fine crumbs—this improves texture and bite.

Don’t add honeycomb too early—press it in on top to prevent melting into the chocolate.

Use good quality chocolate to avoid graininess or separation in the mixture.

Chill fully before slicing—warm pieces will crumble. A sharp, hot-dipped knife helps achieve clean, neat squares. 

🍽️ Storage Suggestions

Keep in an airtight container in the fridge for up to 3 days.

For longer storage, freeze in layers separated by parchment paper—thaw in the fridge to serve.



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