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Popcorn Rocky Road

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100 g g butter butter
(roughly chopped)
200 g g dark chocolate dark chocolate
(broken into small squares)
200 g g chocolate chocolate
(broken into small squares)
3 tbsp tbsp golden syrup golden syrup
150 g g digestive biscuit digestive biscuit
(broken into chunks)
80 g g marshmallows marshmallow
(snipped into bite-size pieces)
80 g g raisins raisin
80 g g cranberry cranberry
80 g g popcorn popcorn
(preferably toffee, plus 1 handful to decorate)

‘Poppy’ road bars

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10 min


This chocolate rocky road recipe is given an extra twist thanks to the addition of crunchy popcorn. Aside from melting the butter this is a no-cook recipe, perfect for making with the little ones (any leftovers make welcome treats in lunchboxes, too!).

  1. Line a 17cm tin with greaseproof paper and set aside until required.
  2. Place a small pan over a low heat and gently melt the butter and syrup.
  3. Remove from the heat and tip in the chocolate pieces, stirring gently until melted completely, then pour the smooth chocolate mixture into a large bowl.
  4. Stir the biscuits, marshmallows, raisins, cranberries and popcorn into the chocolate mixture and mix until well coated. Tip into the tin and spread to form an even layer.
  5. Push the mixture a little until compact, then press the extra popcorn over the top to decorate. Transfer to the fridge for 2 - 3 hours, or until set.
  6. Once set, carefully remove from the tray and slice into even pieces.