Rocky Road With Figs & Walnuts

Rocky road’s traditional marshmallow stickiness has been replaced by tinned figs in this recipe. Sweet and juicy, they work perfectly with the rich dark chocolate and almond crunch of amaretti biscuits.


Makes 10 squares

Total Time

10 Minutes


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


Step 1

Line a 20cm square brownie tin with greaseproof paper.

Step 2

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 2–3 hours minimum) before cutting into ten bars.

Take One Tin by Lola Milne is published by Kyle Books, £14.99

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