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Guest Recipe: Tom's Toblerone Rocky Road

Guest Recipe: Tom's Toblerone Rocky Road

For some of us, even a standard boxed gift presents something of a challenge to wrap up. Expensively decorated paper is laid to waste as we clumsily grapple with Sellotape and ribbons in pursuit of the perfectly wrapped present.

This recipe allows you to turn this problematic present into something very special and unexpected. The extra ingredients shout CHRISTMAS at the top of their voices, echoing the ingredients of the original pyramid bar. Cut into pieces, you can serve to the hungry hordes or pop into little boxes or bags to give as presents. All without a triangle in sight!

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes

Serves: 24

Category: Biscuits & Cookies,Christmas


  • 2 x 35g pink and white nougat bars
  • 360g milk chocolate Toblerone
  • 50g chopped almonds
  • 100g flaked almonds
  • 200g unsalted butter
  • 125g runny honey
  • 2 x 200g shortbread finger biscuits
  • 40g white chocolate star decorations
  • Icing sugar to dust


  1. Separate the Toblerone into triangle chunks before breaking up into smaller pieces with a sharp knife. Pop into a heatproof bowl that will sit above a pan of barely simmering water over a low heat on the hob. Add the butter and runny honey to the chocolate and stir until everything has melted together. When everything is molten and combined, remove the bowl from the pan and place to one side while you prep the dry ingredients.
  2. Cut the two nougat bars into small chunks, about the size of your small fingernail. Pop the shortbread biscuits into a freezer bag and bash about with a rolling pin. You want some pieces to be bite-size, alongside smaller bits and some sandy dust.
  3. Pop the shortbread, flaked and chopped almonds and nougat pieces into a large bowl. Stir to distribute the nougat chunks about a bit. Pour over the molten chocolate mix, and stir to combine everything together.
  4. Line the bottom of a deep baking tray (about 20x30cm) with some greaseproof paper and tip over the rocky road mix. Press the mix down firmly with your hands to even it out across the tin and compress everything together slightly. Finally, sprinkle over the white chocolate stars and again, press gently into the top of the mix to help stick. Pop the tray into the fridge for a couple of hours to allow everything to set firmly.
  5. Cut the rocky road into 24 pieces before dusting with a little sifted icing sugar. Serve to gathered family or pop six pieces into four little gift boxes to give away as presents.

Tom Frizell-Shackley is a food writer, recipe developer and freelance PR consultant, based in the North of England. He lives with his partner, son, three spaniels and four rescued ex-battery chickens. Since 2019, he has published recipes and kitchen tips for his Kitchen Notes food blog –