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march 2016 degustabox picks

Popcorn Rocky Road

Author Domestic Gothess


  • 300 g dark chocolate (or use half dark, half milk), chopped
  • 100 g butter
  • 3 tbsp golden syrup
  • 50 g mini marshmallows
  • 100 g digestive biscuits , broken into small pieces
  • 35 g popcorn (toffee is best)
  • 100 g dried cranberries or cherries
  • 30 g white chocolate , chopped


  1. Melt the chocolate, butter and golden syrup together in a heavy bottomed saucepan then set aside for about 15 minutes until cooled but still runny.
  2. Line a 20cm (8in) square cake tin with a sheet of baking parchment.
  3. Place the marshmallows, biscuits, popcorn and cranberries in a large bowl, pour in the cooled chocolate mixture and stir until everything is well combined and coated in chocolate.
  4. Tip into the prepared tin and flatten as best you can with a spatula, refrigerate for at least 3 hours, preferably overnight, until set then lift the slab out of the tin and cut into squares. Keep refrigerated.