Gluten-Free Rocky Road Brownies Recipe

I love a classic Gluten Free Rocky Road. These no-bake squares combine crushed gluten free biscuits, marshmallows and chocolate with my favourite extra — Cadbury’s Crunchie — for a crunchy, gooey treat that’s perfect for making with kids.

A plate of gluten free rocky roads with Crunchie pieces.

If you want a quick sweet fix without switching on the oven, this gluten free rocky road recipe is ideal. It’s easy to make, flexible to adapt and great for sharing.

My version follows the classic formula of chocolate, biscuits and marshmallows, but I add chopped Cadbury’s Crunchie bars for extra texture and flavour. Cadbury’s Crunchie bars are gluten free, so they’re a safe, delicious choice here.

These rocky roads are easy to customise — try adding nuts, dried fruit or swapping the digestive biscuits for gluten free shortbread or ginger crunches to suit your tastes.

Close up shot of a stack of rocky roads.

Ingredients

Below is a concise shopping list for this easy rocky road. Exact amounts are shown in the recipe card further down.

Milk chocolate: Choose a chocolate labeled gluten free. You can use dark chocolate or a mix if preferred.
Butter: Helps the rocky road set firmly in the fridge. For dairy-free swaps see the notes below.
Golden syrup: Found in the baking aisle in the UK; in the US use a light treacle or corn syrup as an alternative.
Mini marshmallows: Generally gluten free, but always check the pack.
Gluten free digestive biscuits: Any gluten free biscuit will work — shortbread or ginger biscuits are tasty options.
Cadbury’s Crunchie bars: Gluten free; if unavailable, use honeycomb chunks or extra biscuits.
Icing sugar: Optional, for dusting before serving.

How to Make Gluten Free Rocky Road

These are the core steps; a printable recipe card with measurements and timings is included below.

Place the gluten free digestives in a sealable bag and gently crush with a rolling pin so you have a mix of fine crumbs and larger pieces about the size of a 20p coin.
Roughly chop the Crunchie bars and set aside.
Warm milk chocolate, butter and golden syrup in a saucepan over very low heat, stirring constantly until smooth and fully melted. Remove from the heat.
Stir the crushed biscuits, Crunchie chunks and mini marshmallows into the melted chocolate until evenly combined.
Press the mixture into a lined 8-inch square tin and level it firmly.
Melt the remaining chocolate and butter for the topping, then pour it over the rocky road and spread into an even layer.
Chill in the fridge for at least 1–2 hours (or overnight) until set, then cut into 8 triangles or 16 smaller squares.

The ingredients for a gluten free rocky road and the chocolate and butter in a pan.

Storing and Freezing

Store rocky road in the fridge for up to one to two weeks to keep them firm. For longer storage, freeze individually wrapped squares between sheets of baking paper and thaw at room temperature when needed.

Close up of a rocky road with Crunchie bars.

Frequently Asked Questions

Here are quick answers to common questions about this recipe.

What is the difference between rocky road and tiffin?

Both are no-bake chocolate treats, but rocky road typically includes marshmallows while tiffin more often contains nuts and dried fruit. You can, however, add nuts or dried fruit to rocky road if you like.

Can I make dairy-free or vegan rocky road?

Yes. Use dairy-free or vegan chocolate and a plant-based spread or margarine instead of butter. Crunchie bars contain dairy, so substitute honeycomb or extra gluten free biscuits. For a vegan version, use vegan marshmallows.

If you make this recipe and enjoy it, please tag me on Instagram or share with friends. A rating or review on the recipe card is always appreciated and helps others find the recipe.

4.44 from 53 votes

Gluten Free Rocky Road

By: Sarah Howells

A classic gluten free rocky road with crushed digestives, marshmallows and chunks of Cadbury’s Crunchie bars.

Prep: 10 mins

Cook: 1 hr 30 mins

Total: 1 hr 40 mins

Servings: 16 squares

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Ingredients

250 g milk chocolate
150 g butter
2 tbsp golden syrup
100 g mini marshmallows
160 g gluten free digestive biscuits
4 Cadbury’s Crunchie bars
Icing sugar (optional, for dusting)

For the topping:

150 g milk chocolate
75 g butter

Instructions

Add the gluten free digestive biscuits to a sealable bag and gently bash with a rolling pin to get a mixture of crumbs and larger pieces.
Roughly chop the Crunchie bars and set aside.
Warm the milk chocolate, butter and golden syrup in a saucepan over very low heat, stirring constantly until smooth. Remove from the heat.
Stir the crushed biscuits, Crunchie chunks and mini marshmallows into the chocolate, then press the mixture into a lined 8-inch square tin.
Melt the remaining chocolate and butter for the topping, pour over the rocky road and spread evenly.
Refrigerate for at least 1–2 hours until set, then cut into pieces and store in the fridge.

Video

Notes

Weighing vs cups: I recommend using scales for accuracy, especially in gluten free baking.
Step photos: Refer to the photos above for guidance on texture and appearance.
Storing & freezing: Store in the fridge for best texture; freeze between baking paper for longer storage.