No-Bake Rocky Road Squares are made with milk and dark chocolate bars, marshmallows, and tea biscuits for chewy and crunchy bites. They were inspired by Peggy Porschen’s beautiful fridge cake recipe. I wanted to do a nut-free version so it can be enjoyed by more people. My mom currently stands as the number one fan of these squares. Hope you enjoy them too!
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For these No-Bake Rocky Road Squares, I used Lindt and Cadbury chocolate. You can also use baking grade chocolate. There are some high quality chocolate out there. The chocolate I used when I made the Peggy Porschen’s squares were European chocolate and the quality was next level. Lindt and Cadbury are two of my favourite chocolates so I wanted to create something with them. So glad they melted well and blended well with the corn syrup.
Tea biscuits are crunchy at first and will melt away with the marshmallows and chocolate. This makes them the perfect ingredient for this recipe.
No-Bake Rocky Road Squares
Ingredients
- 1/2 cup butter
- 300 g milk chocolate
- 150 g dark chocolate minimum 85% cocoa or they will not set properly
- 4 Tbsp corn syrup
- 1 cup tea biscuits roughly broken
- 1 1/2 cup marshmallows
Instructions
- In a medium saucepan, on low heat, melt butter, chocolate, and corn syrup, stirring until smooth.
- In a medium bowl, fold chocolate sauce into tea biscuit pieces and marshmallows.
- In a 9×9 inch pan lined with parchment paper, pour chocolate mixture evenly. Refrigerate until completely cool and set before cutting into squares.
This is my first no-bake recipe. I will be sharing more no-bake recipes, including a beautiful no-bake lavender blueberry cheesecake. This cheesecake uses Oreos for the crust. Definitely stay tuned for it, it’s a beautiful recipe.
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