Wobbly Road recipe by the Marshmallowist


Try this delicious modern take on the Rocky Road

By marshmallowist, chocolatier and owner Oonagh Simms

Wobbly Road

My version of the classic  ‘Rocky Road’  is given a little bit  of a wobble by using my signature Raspberry & Champagne marshmallows. There is something just lip smackingly fabulous about American baking and this delicious tray bake doesn’t  involve much precision - just a bit of ‘chuck it all in’ confidence.

Recipe Ingredients

  • 125g unsalted butter, softened
  • 300g great quality dark chocolate, bashed into pieces.
  • 3 tbsp golden syrup
  • 250g ginger nut biscuits
  • 150g chopped Marshmallowist marshmallows
  • Optional additions: 50g dried fruits, candied peel, nuts

Recipe Method

Place all the ginger biscuits in a sealable freezer bag and bash with a rolling pin until you have a mixture of large and small crumbs.

Melt down the butter, chocolate and golden syrup in a bain marie until you have a silky smooth chocolate sauce.

Remove the chocolate mix from the heat and fold in the broken biscuits, marshmallows and any extra fruit/nuts if using.

Pour the mixture into a clingfilm lined baking tray 15cm x 15cm x 5cm and smooth out with a spatula.

Place the tray in the fridge overnight.

Using a warm, sharp knife cut the wobbly road into pieces and dust lightly with icing sugar before serving.

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