Nadiya's Family Favourites: Apple Rocky Road

These marshmallowy squares were made for afternoon snacking.

These marshmallowy squares were made for afternoon snacking

(Credit: Hungry Gap Productions Ltd.)

"Rocky road was one of the first things I ever made with my children, minus the marshmallows. Twelve years ago, finding halal or even vegetarian marshmallows was tricky, making even simple recipes like this feel like quite a challenge. But now alternative ingredients are much more widely available, and I can find halal and veggie marshmallows in most big brand supermarkets. This apple rocky road has all the loveliness of a rocky road, but with a difference. Squidgy marshmallow, sweet white chocolate, tart dried apples and fruity sultanas. A little bit goes a long way. But a little bit is better than none at all." - Nadiya Hussain

Apple Rocky Road

By Nadiya Hussain


  • 200g white chocolate (or chocolate chips)
  • 2 tbsp golden syrup
  • 130g unsalted butter, plus extra for greasing
  • A pinch of salt
  • ½ tsp ground cinnamon
  • 200g cinnamon biscuits (or digestives)
  • 100g white mini marshmallows (if you can only find big marshmallows, use scissors to chop them into small pieces)
  • 100g dried apples, chopped into small pieces
  • 50g raisins
  • 1 tbsp icing sugar, for dusting


Lightly grease the inside of a 23cm square baking tin. You can be very light-handed. This is just to keep the paper in place. Then line the base and sides of the tin. 

Put about 2.5cm of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water, because this can scald the chocolate.

Put the pan on the stove and turn it up to a high heat. As soon as the water is boiling, turn it down low. 

Chop the chocolate, or alternatively use chocolate chips. Put the chocolate into the bowl with the golden syrup and butter.

Stir occasionally, making sure to agitate the chocolate, as this will encourage the mixture to come together. 

As soon as the mixture is smooth and liquid and runny, take off the heat and allow to cool for about 10 minutes. If it’s too hot when the marshmallows are added, there will be a sticky mess. 

Add the salt and cinnamon and mix through. 

Crush the biscuits very roughly, by putting them into a freezer bag and crushing them here and there with a rolling pin. Empty the contents of the bag into the chocolate mix. Give it a stir. 

Now add the marshmallows, apples and raisins and stir, making sure everything is well coated. 

Pour the mixture into the prepared tin, then, using the back of a spoon, really go to work to flatten it and press it into the corners. 

Put the tin into the fridge for at least 1 hour, or until it has set. 

Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars, or choose your own size according to your sweet tooth.

Yield: Makes 18 bars

(Credit: Hungry Gap Productions Ltd.)

This recipe originally appeared on Nadiya's Family Favourites - Series 1. Stream it now on CBC Gem


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