This Gluten Free Rocky Road is packed with marshmallows, chocolate, and cranberries. It makes the perfect dessert or afternoon snack and is a great one to make with the kids!

These gluten free rocky roads, just like my chocolate & coconut energy balls, frozen yoghurt bark & dairy-free rice krispie treats are ideal for those days when you want to bake, but just can’t quite be bothered! ( If you can be bothered to bake, be sure to check out my biscoff flapjacks, eggless vanilla cupcakes & eggless pancakes)
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They are super simple to whip up with no baking required! The kids will love helping to crush the biscuits and mix them all together with the melted chocolate, soft marshmallows and dried fruit!
I have added Cadbury Mini Eggs to them, as I have in these mini egg slices for an Easter dessert twist, but they can be made any time of the year, as the beauty of this recipe is you can throw in whatever you have in the cupboard.
I’ve had lots of experience personally with food allergies, and I know how important it is to make treats that are safe for kids with allergies while still tasting just as good (if not better!) than the classic versions.
I’ll walk you through exactly how to make this rocky road gluten-free and how to tweak it to make it dairy-free too, plus my best tips for storage, freezing, and serving!
They are one of my favourite gluten-free sweet treats, alongside these Gluten Free Apple Turnovers, I hope you like them!
I’ll walk you through exactly how to make this rocky road gluten-free and how to tweak it to make it dairy-free too, plus my best tips for storage, freezing, and serving!
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🥘 Ingredients You Will Need & Notes
Here’s what you need to make this gluten-free rocky road. Check out the allergy-friendly swaps below if needed.
✋ Double check all packaging for allergens ✋
- Gluten-free biscuits – I have used plain digestives, but oat or ginger biscuits or even custard creams, bourbons or chocolate chip cookies would be delicious. Most supermarkets have a large range of gluten-free biscuits to choose from. Any brand works; just make sure they’re gluten-free.
- Mini marshmallows – These bring that classic rocky road chewiness. Double-check that they’re gluten-free.
- Dried cranberries – A little tang to balance the sweetness. Raisins or sultanas are also great options.
- Milk chocolate – I have used cooking chocolate. This tends to have less sugar than normal chocolate and a higher percentage of cocoa solids, so it is good for sweet recipes where extra sugar is going to be added, as the end result won’t be too sweet. If you can’t find cooking chocolate, normal chocolate is fine, too. ( Too much sweetness is never a bad thing, hey!). See below for dairy-free options.
- Butter – Unsalted block butter works best for this recipe. Scroll to the section below for dairy-free options..
- Golden syrup – This is melted alongside the chocolate and the butter and helps to bind everything together into that glorious sticky mixture.
- Mini Eggs - Surprisingly, Cadburys Mini Eggs are gluten free! If you are making these at a different time of year and are struggling to get hold of mini eggs, M&M’s are a great replacement. Most M&M’s are gluten free (except the crispy variety)
🥜 How Can I Make This Allergy-Friendly?
- ✔️ Make It Gluten-Free: The recipe is gluten free as written; remember to double check all packaging, as ingredients can change.
- ✔️ Make It Dairy-Free: Swap the milk chocolate for a dairy-free alternative, use dairy-free mini eggs (Moo Free do some great ones) and use plant-based butter.
✏️ How to Make Gluten Free Rocky Roads
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: First, line an 8-inch square baking tin with parchment paper or use a non-stick silicone baking tin.
Step 2: Next, it's time to crush the biscuits and mini eggs. Simply pop them into separate zip lock bags and use a rolling pin to crush them up.
💡 You'll want to save a few mini eggs to decorate the top, so don't crush them all.
Step 3: In a medium saucepan, melt 200g of chocolate, 80g of butter, and the golden syrup over a very low heat, stirring constantly.
💡 You want to be careful not to overheat the chocolate, as this can cause it to seize up and become grainy.
Step 4: While the chocolate is melting, add the mini marshmallows (save a handful to decorate the top), crushed biscuits, cranberries, and mini eggs (apart from the handful put aside) to a mixing bowl.
Step 5: Once the chocolate mixture is melted, pour it over the dry ingredients and mix everything together until it's well combined.
Step 6: Pour the gooey mixture into the lined baking tin and spread it out evenly.
Step 7: In the same saucepan, melt another 100g of chocolate and 40g of butter over a low heat, stirring constantly.
Once melted, pour the chocolate over the top of the rocky road mixture, then decorate with the leftover marshmallows and mini eggs.
Step 8: Put the baking tin in the fridge for at least 2 hours, or until it's set. Once set, remove the rocky road from the tin and cut it into 12 squares. Enjoy!
💡 Lauren's Top Tips
- 🌟Work fast With Dairy-Free Chocolate: It sets quicker than regular chocolate, so don’t hang about when mixing everything together and getting it into the tin.
- 🌟Skip the Extra Chocolate if You’re Short on Time: If you can’t be bothered or have time for the melted chocolate on top, just mix it all in with the dry ingredients instead. It won’t look as neat, but it’ll still taste amazing!
- 🌟Vary the Biscuit Sizes: Crush some into fine crumbs and leave some chunkier, up to the size of a 10p piece. This gives yourrocky road a nice mix of textures.
- 🌟Smash the Mini Eggs with a Rolling Pin: Pop them in a ziplock bag first, then give them a good bash, just like you did with the biscuits.
- 🌟Use a Hot Knife When Cutting: Run your knife under hot water, wipe it dry, then slice. It’ll glide through the chocolate without cracking, giving you nice, neat squares.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can make this a day or two in advance—just keep it in the fridge.
🗒️ Batch Cooking
Double the recipe if you want extra (trust me, it won’t last long).
🗒️ Storage
Keep in an airtight container in the fridge for up to a week.
🗒️ Freezing
Yep, you can freeze it! Wrap individual pieces in clingfilm and pop them in a container. Thaw them in the fridge when you want some.
💬 Recipe FAQs
Yep! Dark chocolate makes it a bit richer and is usually dairy-free too.
Whatever you like! Chopped nuts, gluten-free pretzels, or even some honeycomb for extra crunch.
📖 More Sweet Treats
Looking for other recipes like this? Try these:
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Gluten Free Rocky Road
Ingredients
- 300 g (10.5oz) chocolate can be substituted for dairy free
- 120 g (4oz) butter can be substituted for dairy free
- 140 g (5oz) gluten free biscuits
- 100 g (3.5oz) mini marshmallows
- 80 g (3oz) Cadbury mini eggs can be substituted for M&M's
- 100 g (3.5oz) dried cranberries
- 3 tablespoon golden syrup
Instructions
- Line an 8-inch square baking tin with parchment paper.
- Crush the biscuits in a sealed zip lock bag with a rolling pin.
- In a separate zip lock bag, do the same with the mini eggs. Put a few aside to decorate the top.
- In a medium saucepan, melt 200g chocolate, 80g butter & the golden syrup over a very low heat, stirring constantly.
- Add the mini marshmallows (save a handful to decorate the top), crushed biscuits, cranberries and mini eggs (apart from the handful put aside) to a mixing bowl.
- Pour over the melted chocolate and mix well until everything is combined.
- Pour the mixture into the lined baking tin and spread it evenly.
- In the same saucepan, melt 100g chocolate and 40g butter over a low heat, stirring constantly.
- Pour the melted chocolate over the top of the rocky road mixture, then decorate with the leftover marshmallows and mini eggs.
- Refrigerate for at least 2 hours or until the mixture is set.
- Once set, remove from the pan and cut into 12 squares.
Notes
- Make It Dairy-Free: Swap the milk chocolate for a dairy-free alternative, use dairy-free mini eggs (Moo Free do some great ones) and use plant-based butter.
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