Here’s an easy gluten free rocky road recipe that taste YUUUUMMY and requires minimal effort. The result – big chunks of deliciousness that everyone will want to eat.
A chocolate, butter and golden syrup base studded with gluten free biscuits, dried fruit, marshmallows and chocolate candy. Then drizzled with white chocolate.
They are a wonderful treat to stash in the fridge and enjoy as the week goes on. The ideal afternoon energy boost!
If you are coeliac (like me), pay close attention to ingredients lists on packets when you are buying the bits you need for these gluten free rocky road. May contain warnings seem to lurk everywhere these days, and it’s best to steer clear of products featuring them. They signify that cross contamination is likely during manufacturing.
Okay Laura, What Have You Used?
With rocky road you can be flexible about the ingredients you use as the filling, but here are the specific items I used:
- Mini Marshmallows – I had the M&S variety at home and they are yummy.
- Gluten Free Biscuits – I went for a dual combo of Schar Chocolate Chip Cookies and Schar Chocolate Fingers. You could use any variety of gluten free rich tea, digestive, shortbread or other cookie biscuits. Gluten free oreos would be great too.
- Dried fruit – I used a combination of raisins and dried cranberries, as I love the tang the latter have. You can use any dried fruit you like.
- Gluten free chocolate beans (essentially gluten free Smarties, as Smarties in the UK are NOT gluten free – US followers, I believe yours are but please check locally). I used an old pack of supermarket own brand ones, however these have since changed manufacturing methods and aren’t coeliac friendly. However, these Skinny Chocoholic Drops are gluten free and would be a good choice. They’re not essential though, so skip and replace with sweets or chocolate chips if you prefer.
What Chocolate Would You Recommend?
I used the Dr Oetker cooking chocolate for this rocky road, as it’s a gluten free brand in the UK. If you want something more luxurious, then Callebaut is my go to. Both melt really nicely.
Whichever chocolate you use, remember to double check the ingredients for any sneaky gluten and may contain warnings.
Can I Make Substitutions?
You’ll need to keep the base recipe consistent, aside from the option of using dark chocolate instead of milk chocolate.
However for the fillings (the rocky to our road), you can be very flexible. Ensure you’ve the base combination of gluten free biscuits and marshmallows, then tailor it as you wish.
You can skip the dried fruit, or add extras. You can skip the chocolate beans and use sweets or chocolate chips. Maybe add little cubes of fudge or honeycomb. The choice is yours!
Gluten Free Rocky Road Recipe
You’ll find the recipe for this gluten free rocky road below, along with some method photos to help guide you. Any questions while you are making it, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.
If you enjoy this gluten free rocky road recipe, please do leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Thanks so much! Laura xxx
Gluten Free Rocky Road
An easy no bake gluten free rocky road recipe that everyone will love, whether they are coeliac or not! The perfect sweet treat and a recipe that kids can help to make.
Ingredients
- 100g golden syrup
- 140g unsalted butter, cut into small cubes
- 400g milk chocolate (dark chocolate is also fine, if you prefer the rocky road to be a bit less sweet), chopped into small pieces
- 90g mini marshmallows
- 200g gluten free biscuits (I used chocolate chip cookies and chocolate fingers, but any gluten free varieties are fine)
- 80g dried fruit (I used raisins and cranberries)
- 80g chocolate beans (gluten free Smarties - you can use honeycomb, jelly sweets or chocolate drops if you prefer)
- 60g white chocolate, chopped into small pieces
Instructions
- Add the cubed butter, golden syrup and chopped milk chocolate into a small non-stick saucepan. Warm over a medium-low heat, stirring occasionally, until the butter and chocolate have melted. Set aside to cool while you prepare the other elements.
- Line a 20cm square tin or dish with non-stick baking paper.
- In a medium-sized bowl, break the biscuits into bite-sized chunks and mix with the mini marshmallows, dried fruit and gluten free chocolate beans.
- Pour the melted chocolate, butter and syrup mixture over the contents of the bowl. Give everything a really good stir to combine completely. Then tip the contents of the bowl into the prepared tin. Use a fork to press it all down to create a nice even and compact layer. Cover with cling film and place into the fridge to chill for 30 minutes.
- Melt the chocolate white chocolate in the microwave in a small bowl - heat for 30 seconds, leave to sit for a minute and stir. Then repeat once or twice until melted. Take the chilling rocky road out of the fridge and drizzle the white chocolate over the top.
- Then return to the fridge to chill for an extra 30 minutes-1 hour, or until set firm. Once chilled and set, you should be able to easily lift it out of the tin and onto a chopping board. Cut into 16 squares (or larger pieces if you prefer), then enjoy! Store in a tupperware box in the fridge (my personal fave for a nice chilled square - and they keep for up to 5 days) or at room temperature for 2 days.
I hope you love this gluten free rocky road recipe! If you want to discover some more delicious recipes while you are here, please check these out:
Happy cooking! Laura xxx
