“While rocky road needs, obviously, to have a good crunch to it, it’s important that we don’t neglect chewiness and fruitiness. This is a triple threat,” chef and author John Whaite states matter-of-factly.

“The wafers used here are those discs comprising two very thin biscuits, sandwiched together with an impossibly chewy layer of caramel – they’re sometimes sold under their Dutch name stroopwafel.”

Toffee apple and salted pretzel rocky road (Nassima Rothacker/PA)
Print Recipe
Nutrition Facts
Toffee apple and salted pretzel rocky road
Amount Per Serving
Calories 362 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 31mg10%
Sodium 206mg9%
Potassium 223mg6%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 22g24%
Protein 4g8%
Vitamin A 361IU7%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Toffee apple and salted pretzel rocky road

Try John Whaite’s scrumptious toffee apple and salted pretzel rocky road recipe – perfect when you need a sweet treat with a cup of tea or coffee.
Prep Time20 mins
Refrigeration time1 hr
Total Time1 hr 20 mins
Course: Dessert
Servings: 12
Calories: 362kcal
Author: John Whaite


  • Baking parchment
  • Medium saucepan
  • Large mixing bowl
  • Cake tin


  • 150 g dark chocolate (60–70% cocoa solids), broken into chunks
  • 100 g milk chocolate broken into chunks
  • 125 g salted butter
  • 1 tbsp golden syrup
  • 50 g mini marshmallows
  • 100 g caramel/toffee wafers (stroopwafel) roughly chopped
  • 100 g hazelnuts roughly chopped
  • 100 g salted pretzels roughly chopped
  • 100 g dried apple roughly chopped


  • Line a 20cm square cake tin with baking paper.
  • Put both the chocolates, butter and the golden syrup into a medium saucepan and set over a medium-low heat. Stirring frequently, allow everything to melt together into a smooth, chocolatey pool.
  • Put all the remaining ingredients into a large mixing bowl.
  • Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.
  • Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces.


Calories: 362kcal | Carbohydrates: 35g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 206mg | Potassium: 223mg | Fiber: 4g | Sugar: 22g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg

A Flash In The Pan by John Whaite is published by Kyle Books.

How to make Lola Milne’s rocky road with figs and walnuts

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