After a rocky road recipe that’s a little different? Rocky road’s traditional marshmallow stickiness has been replaced by tinned figs in this recipe, from Lola Milne’s new cookbook – and it might be better than the original.

“Sweet and juicy, they work perfectly with the rich dark chocolate and almondy crunch of amaretti biscuits,” says Milne.

Rocky Road recipe (Lizzie Mayson/PA)
Rocky Road recipe (Lizzie Mayson/PA)
Rocky Road recipe (Lizzie Mayson/PA)
Print Recipe
Nutrition Facts
Rocky road with figs and walnuts
Amount Per Serving
Calories 463 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 18g113%
Cholesterol 38mg13%
Sodium 162mg7%
Potassium 395mg11%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 31g34%
Protein 6g12%
Vitamin A 498IU10%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Rocky road with figs and walnuts

It’s rocky road without marshmallow.
Cook Time3 hrs
Course: Dessert
Cuisine: British
Servings: 10
Calories: 463kcal
Author: Lola Milne


  • Brownie tin
  • Saucepan


  • 170 g butter slightly salted, diced
  • 335 g dark chocolate broken into squares
  • 4 tbsp golden syrup
  • 120 g walnuts toasted and roughly chopped
  • 120 g amaretti biscuits broken into small pieces (digestives, lotus or hobnobs would also work well)
  • 425 g tin figs in syrup drained and chopped


  • Line a 20cm square brownie tin with greaseproof paper.
  • In a medium saucepan, slowly melt together the butter, chocolate and golden syrup, then fold in most of the walnuts, biscuits and figs.
  • Tip into the prepared tin, spreading evenly, and top with the remaining ingredients. Chill in the fridge to firm up (about two to three hours minimum) before cutting into 10 bars.


Calories: 463kcal | Carbohydrates: 43g | Protein: 6g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 38mg | Sodium: 162mg | Potassium: 395mg | Fiber: 6g | Sugar: 31g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 5mg
(Lizzie Mayson/PA)
(Lizzie Mayson/PA)

Take One Tin by Lola Milne, photography by Lizzie Mayson, is published by Kyle Books.

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