Mary Berry Honeycomb Rocky Road Recipe

Mary Berry Honeycomb Rocky Road is made with a luxurious blend of milk chocolate, butter, and golden syrup, packed with crunchy digestive biscuits and topped with golden nuggets of chocolate-coated honeycomb. The result is a decadent, chewy traybake finished with a zigzag of dark chocolate that offers a satisfying snap and a burst of sweetness in every bite. It is the ultimate no-bake treat for a children’s party or a indulgent afternoon tea.

Jump to Recipe

Mary Berry Honeycomb Rocky Road Ingredients

• 400g (14 oz) Milk Chocolate: Broken into pieces. This forms the sweet, creamy base of the rocky road.
• 225g (8 oz) Butter: Cubed, plus extra for greasing. The butter ensures the mixture sets firmly but remains soft enough to bite through.
• 6 tablespoons Golden Syrup: Essential for binding the ingredients and adding a chewy texture.
• 75g (3 oz) Dark Chocolate: (Approx. 52% cocoa solids), broken into pieces. Used for the decorative drizzle to balance the sweetness.
• 500g (1 lb 2 oz) Digestive Biscuits: Roughly crushed to nut-sized pieces. Don’t crush them to dust; you want distinct crunchy chunks.
• 4 x 32g Chocolate Coated Honeycomb Bars: (Such as Crunchie bars), cut into bite-sized pieces.

How To Make Mary Berry Honeycomb Rocky Road

1. Prepare the tin: Grease a 30x23cm (12x9in) traybake tin with a little butter and line it with non-stick baking paper, ensuring the paper hangs over the sides for easy removal later.
2. Melt the base: Place the broken milk chocolate, cubed butter, and golden syrup into a large heatproof bowl. Place the bowl over a pan of simmering water (bain-marie), making sure the bottom of the bowl does not touch the water. Heat gently, stirring occasionally, until the mixture is completely melted and smooth.
3. Melt the drizzle: Meanwhile, place the dark chocolate pieces in a separate small heatproof bowl. Place this bowl over another pan of simmering water until the chocolate is melted and glossy.
4. Mix the filling: Remove the large bowl of milk chocolate mixture from the heat. Add the crushed digestive biscuits and fold them together thoroughly until every piece of biscuit is well coated in the chocolate sauce.
5. Assemble the traybake: Spoon the biscuit mixture into the prepared tin and level the surface. Sprinkle the chopped honeycomb bar pieces evenly over the top and press them down firmly so they stick to the base but remain visible.
6. Decorate and chill: Drizzle the melted dark chocolate over the top in a random zig-zag pattern. Place the tin in the fridge and chill for about 2 hours, or until the block is completely firm.
7. Slice and serve: Once set, remove the rocky road from the tin using the lining paper. Place on a cutting board and slice into 24 squares.

Recipe Tips

• Biscuit Texture: When crushing the biscuits, aim for “nut-sized” pieces. If the crumbs are too fine, the rocky road will be sandy rather than crunchy. Placing them in a bag and bashing with a rolling pin gives the best uneven texture.
• Honeycomb Placement: This recipe specifically calls for the honeycomb on top rather than mixed in. This keeps the honeycomb crisp and prevents it from dissolving into the warm chocolate mixture.
• Slicing Tip: To get clean cuts without shattering the honeycomb topping, use a sharp knife dipped in hot water (and wiped dry) to slice through the cold chocolate.
• Golden Syrup: Do not substitute with sugar or honey. Golden syrup has a unique viscosity that prevents the chocolate/butter mixture from becoming rock hard in the fridge.

What To Serve With Honeycomb Rocky Road?

This rich confection is best served as a sweet bite alongside a hot cup of tea or a strong black coffee to balance the intense sweetness of the honeycomb and syrup. It is also excellent served as a petit four after dinner, or wrapped in cellophane bags as a homemade gift.

How To Store Leftovers Honeycomb Rocky Road?

• Refrigerate: Store the squares in an airtight container in the refrigerator. They will keep well for up to 1 week.
• Room Temperature: You can keep them in a cool place, but if the room is warm, the butter/chocolate mix may soften and become sticky.
• Freeze: Rocky road freezes brilliantly. Wrap individual squares or the whole block in foil and freeze for up to 1 month. Thaw in the fridge overnight.

Honeycomb Rocky Road Nutrition Facts

• Calories: ~320 kcal
• Fat: 18g
• Carbohydrates: 36g
• Protein: 3g
• Nutrition information is estimated per square based on 24 servings.

FAQs

Try More Recipes:

• Mary Berry Shortbread Cookie Recipe​
• Mary Berry​ Millionaire Caramel Shortbread Recipe
• Mary Berry Mars Bar Cake Recipe