Bourbon Biscuit Rocky Road

Everyone who knows me knows how much I love bourbon biscuits and I won’t lie they were my breakfast over Christmas when I was up early with our puppy and of course they were being dipped in my cup of tea.

Now I know for some people they are just a simple chocolate biscuit but I do love them and think they are very versatile biscuit.


This recipe has been sitting in my drafts for the longest time and I made a decision this year that I need to get some new recipes tried out and this one seemed a perfect one for January.

Rocky Road can be any flavour and have whatever you like in it. I will admit this rocky road is super simple but super tasty.


I know dark chocolate isn’t everyone’s favourite but for this recipe it works because the biscuits  offset the bitterness of the dark chocolate.

I always add a bit of extra biscuit and marshmallows to the top of this rocky road because well why not.


Bourbon Biscuit Rocky Road

Course desserts
Cuisine British
Keyword Baking, bourbon biscuit rocky road, rocky road
Servings 12 squares


  • 200 g Bourbon Biscuit
  • 135 g Butter
  • 200 g Dark Chocolate
  • 3 tbsp Golden Syrup
  • 100 g Mini Marshmallows


  • Grease and line an 18cm square brownie tin with baking paper
  • Place 200g bourbon biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
  • In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
  • Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients and stir into the chocolate mixture until everything is completely covered.
  • Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then cut into 12 fingers.

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