Gluten Free Rocky Road

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)

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! 

🥘 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 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!

💬 Recipe FAQs