Rocky “High” Road

An intoxicated version to the good ol’ fashioned fudgy treat loaded with chocolate, nuts, and marshmallows. A super simple, super easy, no-bake treat for the high road explorers

Canna Recipes | Vegeterian


1 tbsp (14g) cannabutter

½ cup (113g) unsalted butter

5 oz. (150g) good quality dark chocolate (best to use 60% cocoa and up), broken into pieces

5 oz (150g) good quality milk chocolate, broken into pieces

2 tbsp golden syrup

7 oz. (200g) digestive or rich tea biscuits. Coarsely crushed

¾ cup walnuts/hazelnuts/brazil nuts, roughly chopped

3½ oz (100g) mini marshmallows


  1. Line a 9-inch square baking pan with parchment paper
  2. In a heavy-based saucepan over gentle heat melt both the kinds of butter, the chocolates and golden syrup while stirring with a wooden spoon. Once melted leave to cool for 5 minutes.
  3. Scoop about a ¼ of the melted mixture and set aside in a bowl
  4. Add the crushed biscuits and marshmallows into the mixture in the saucepan and gently stir until the mixture is even
  5. Pour the warm mixture into the baking pan and smooth the top with a wet spatula
  6. Add the set-aside chocolate mixture (if it hardened by now, warm it up a bit) and smooth the top with the spatula again
  7. Refrigerate, covered, for at least two hours and best overnight
  8. Cut into 20 snack-sized pieces and serve


Potency: If you’re using a 15% THC strain, this recipe yields approximately 5mg of THC per serving. See how to calculate potency.