Rocky Road Tiffin


Combination of my favourite two cakes! Basically a tiffin with marshmallows. The beauty of this recipe is you can add as much or as little of the extra filling bits as you like. You can also decorate with some melted white chocolate if you are feeling fancy!

Prepares in 30 mins
Cooks in 4 hours
Serves 8 (resize)
Not Vegetarian
Not Vegan
Nut Free
Not Dairy Free

Recipe by Sam


150 grams of Butter (cubed)

3 tablespoons of Caster Sugar

3 tablespoons of Golden Syrup

6 teaspoons of Cocoa Powder

225 grams of crushed Digestive Biscuits

1 large handful of Raisins (more/less for taste)

1 large handful of Marshmallows (plus extra to place on top of the mix)

120 grams of Milk Chocolate

120 grams of Dark Chocolate



Line a 20cm square baking tin with baking paper. One long sheet with some hanging over the sides of the tin works well when getting the tiffin out.


In a large saucepan, melt the butter, sugar, syrup and cocoa on a low heat. Then stir through the biscuits and raisins.


Once the melted mixtures have cooled a bit, add the marshmallows and stir to combine. Then tip into the baking tin and flatten with the back of a spoon. Scatter a small handful of marshmallows on the top.


Melt the chocolate in the microwave in short 30 minute bursts stirring regularly. Once smooth, drizzle the chocolate on top.


Set in the fridge for 4 hours or overnight. Cut into triangles and enjoy!

Last edited on Wednesday 3 March 2021