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A super easy Jammie Dodger rocky road, packed with creamy white chocolate, Jammie Dodger chunks, squishy marshmallows and swirls of sweet raspberry jam.
Rocky Roads
A firm favourite at every Christmas market I traded at, was rocky roads. I made all kinds of different flavours; mint, chocolate orange, Biscoff and my personal favourite – salted caramel & pretzel!
For my summer markets, I fancied making something a bit more fruity! What better biscuit to use, than the humble Jammie Dodger we all know and love! Sweet, buttery shortcake biscuits filled with a delightfully chewy raspberry jam. The perfect addition to a rocky road!
Perfect Summer Treat
Whilst rocky roads should definitely be enjoyed all year round, these make a particularly lovely summery treat thanks to the addition of fruity raspberry jam. The Jammie Dodger rocky road is packed with chewy pockets of raspberry jam and then the top is decorated with swirls of more raspberry jam & Jammie Dodgers!
They also lend themselves particularly well to being a Valentine’s treat, thanks to the cute little heart on top of the Jammie Dodger biscuit. You could even colour the chocolate with a little pink food colouring to make them extra Valentine’s-y! Just make sure you use a chocolate safe colouring, some will sieze your chocolate and ruin it! I use these ones by colour mill. Alternatively, you could add in some freeze dried raspberry powder, the colour will be more subtle (depending how much you use) but it’ll also intensify the raspberry flavour – and it’s vegetarian unlike most pink/red based food dyes.
Ingredients & Ingredient Alternatives
- White Chocolate – Use whichever brand you prefer. I personally find the cheap Ms Molly’s from Tesco perfectly fine. Chocolate isn’t cheap so don’t go breaking the bank on a load of branded stuff if you don’t want to!
- Butter – Block butter is what you want. Margerine will be more likely to split & also won’t set as firm. I always use salted butter as it’s just what I always have in but unsalted is absolutely fine too!
- White Chocolate Spread – This can be a litle difficult to find in supermarkets. If you’re baking for a business, I always used this one from JM Posner. If you can’t find this anywhere, it’s absolutely fine to just leave it out entirely. It’s main purpose is simply to help the chocolate not set quite so firm, giving the finished treats a slightly less hard texture (makes them easier to cut neatly!)
- Marshmallows – I always used these vegan mini marshmallows in my rocky roads, or the vegan ones from M&S. This is particularly great if you sell your bakes as it makes a huge amount of rocky road treats, vegetarian. You’d be surprised how many regular customers I gained just by offering veggie rocky roads! As someone who was raised vegetarian, believe me when I say finding someone who sells veggie marshmallow treats is like finding the holy grail, and you will be a loyal customer for a very long time haha! If you aren’t too bothered, just use your favourite marshmallows. Mini work best but big ones are absolutely fine, just chop them up a little first.
- Jammie Dodgers – I used the standard raspberry ones for this. Any flavour would work though! I’d just recommend changing the jam swirls on top to a different flavour that compliments the Jammie Dodger flavour you’re using. Those pink strawberry flavour ones would be super cute for Valentine’s treats!
- Raspberry Jam – I personally think seedless works best for this as it matches the texture of the Jammie Dodger jam a bit better. If you only have seedy jam, or prefer it, it would work just fine! Again, brand-wise, any will do. I used the own brand Tesco stuff!
Base
The base is made of a glorious mixture of white chocolate, butter, white chocolate spread, Jammie Dodger biscuits & marshmallows. The chocolate mixture can melt the marshmallows & jam in the Jammie Dodgers if it’s too hot, so melt it together first and leave it on the side to cool a little whilst you break up your biscuits. It’s also best to heat the mixture until about 90% melted & then stir, off the heat until the rest melts. You can carefully melt it over a pan of hot water or, my preferred method is to microwave in 30 second bursts, stirring thoroughly in between each. If you have a particularly powerful microwave, use shorter bursts to ensure you don’t overheat the mix and split it.
Once you’ve put the mixture into your lined tray, I recommend putting a piece of baking paper on top and pressing the mixture down firmly using something with a flat base. I use this fondant smoothing tool but if you don’t have one, a flat bottom glass works fine. Just press it down firm enough to get rid of all the bigger gaps, it will hold together much better when you cut it! Leave the paper on top until it’s set enough to peel it off easily.
Topping/Decoration
My Jammie Dodger rocky road is finished off with a generous layer of white chocolate, swirled with pockets of raspberry jam & more Jammie Dodgers! Before you start the topping, leave the jam out to get to room temperature. If it’s too cold, it’ll start to set the chocolate it touches very quickly and will be impossible to swirl. You’ll end up with a lumpy finish that will still taste incredible, but won’t be as pretty. Press the biscuits in before the chocolate sets, that way they’ll stick without having to ‘glue’ them on with more chocolate later. You could use whole Jammie Dodgers, broken ones, or even mini Jammie Dodgers!
Make sure you leave the rocky road in the tin to decorate, this way you can get your toppings right up to the edge without making a mess!
Jammie Dodger Rocky Road
Ingredients
Rocky Road Ingredients
- 375 g White Chocolate
- 40 g Block Butter – Salted or unsalted
- 100 g White Chocolate Spread – Optional
- 140 g Marshmallows – Mini work best
- 300 g Jammie Dodgers
To Decorate
- 225 g White Chocolate
- 110 g White Chocolate Spread – Optional
- 30 g Raspberry Jam
- 100 g Jammie Dodgers
Instructions
- Line your tray with baking paper.
- Melt butter & 375g white chocolate together in a bowl. Mix thoroughly, scraping down the sides.
- Warm 100g of chocolate spread in a small bowl, in the microwave for approx. 30 seconds. Do this in 10 seconds bursts, stiring in between. Add it to the chocolate mix and stir thoroughly. Set the mix to one side to cool slightly.
- In a large bowl, break up 300g of Jammie Dodgers. You want a good mix of bigger and smaller pieces.
- Mix the marshmallows with the broken Jammie Dodgers.
- Fold the chocolate mixture into the biscuits & marshmallows, making sure to coat everything really well!
- Put this mixture into the lined baking tray.
- Flatten the mix well, the more compressed the better as it's less likely to crumble when you cut it. Use another piece of baking paper on top of the mix and use the bottom of glass to flatten easier!
- Leave the paper on top. Put in the fridge for about 30 minutes or until the top is set enough for the paper to lift off easily. Whilst this is setting, weigh out your jam & leave it out of the fridge to come to room temperature.
- Melt 225g of white chocolate in a bowl. Stir in 110g white chocolate spread, mix until completely combined.
- Pour the white chocolate mix onto your rocky road base. Put little blobs of jam all over the top and use a toothpick or knife to swirl it around (the jam will swirl easier if you kind of mash it up in a bowl first so it's more sauce like in consistency)
- Pop your Jammie Dodgers on top. Whole, broken, mini ones, whatever you fancy!
- Set in the fridge for 2-4 hours.
- Slice & enjoy!
Notes
- I used this 23 x 23cm tray for my Jammie Dodger Rocky Road
- Store at room temperature for up to 5 days
- Best stored in the fridge in warmer weather. Being white chocolate, they soften quite quickly!
- They also freeze really well, for up to 3 months. Just make sure to wrap them really tightly with baking paper and then cling film. To defrost, unwrap them completely and leave at room temperature for a few hours.
- If you struggle to get it out of the tin, carefully wiggle it out, holding onto the edges of the baking paper. You could also fold a strip of paper/foil and put it in the tin before lining it, with the edges overhanging. You could then lift it out using this as a sort of handle.
- Setting time will vary a lot depending on the size of your tray, temperature of your chocolate, temperature of your fridge etc. Normally 2-4 hours is plenty.
- Allowing the rocky road to come to room temperature will make it much easier to slice!
- If you ever have an issue with the fat separating out (usually looks like little white dots all over the bottom of the rocky road) this could be a couple of things. Make sure you don’t overheat the chocolate & butter mix when melting, and also make sure you mix really thoroughly, scraping the sides of the bowl down as you go.
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