For the cookies, mix all the ingredients together in a bowl.
Once combined, split the mixture into 8 and roll into balls, laying them out on a baking tray.
Press the cookies down with a fork, then bake for 12-15 minutes, until they’ve turned slightly golden and have started to crisp up.
Remove from the oven and leave to cool completely.
For the rocky road, melt together your chocolate with your butter, removing from the heat, then break up your cookies, adding 3/4 of the batch to the bowl with your chocolate.
Cut your marshmallows in half with scissors, adding to the bowl of chocolate.
Mix everything completely to coat, then press the mixture down into a lined square tin and refrigerate for at least 2 hours.
Slice into 9 or 16 pieces and store in the fridge for up to 2 weeks.