Rocky Road Chocolate Bar Recipe

Introduction

Rocky Road is a delightful, no-bake treat that combines rich chocolate with marshmallows, nuts, and a burst of fruity raspberry lollies. It’s simple to make and perfect for sharing or gifting, offering a satisfying mix of textures and flavors in every bite.

Ingredients

• 225 – 250g (8 oz) dark chocolate melts or chips (1 1/2 cups) (or block, chopped; US: semi-sweet chips)
• 225 – 250g (8 oz) milk chocolate melts or chips (1 1/2 cups) (or block, chopped; or more dark chocolate)
• 2 tbsp coconut oil or any plain-flavored oil (prevents cracking, adds a bit of sheen)
• 3 cups marshmallows, pink and white, most cut in half (firmly pack the cups!)
• 3/4 cup raspberry lollies, halved
• 1/3 cup desiccated coconut (or flakes), unsweetened
• 1/2 cup unsalted peanuts, very roughly chopped (almost just halved)

Instructions

1. Step 1: Line a 20cm (8″) square pan with baking paper (parchment paper).
2. Step 2: Melt the chocolate and oil together by placing them in a bowl and microwaving in 30-second increments, stirring between each until melted and smooth.
3. Step 3: Stir the marshmallows, raspberry lollies, desiccated coconut, and chopped peanuts into the melted chocolate until evenly combined. Pour the mixture into the prepared pan and spread it out evenly.
4. Step 4: Refrigerate for at least 3 hours or until fully set and cool.
5. Step 5: Remove from the fridge 30 minutes before cutting. Cut into 5 lines lengthwise, then into chunks for serving or larger pieces if gifting.

Tips & Variations

• Use coconut oil to keep the chocolate shiny and avoid cracking when set.
• Swap peanuts for other nuts like almonds or walnuts, or add dried fruit for extra flavor.
• If you don’t have raspberry lollies, try chopped candy canes or another fruity candy.
• Ensure marshmallows are fresh to maintain the right chewy texture in your rocky road.

Storage

Store Rocky Road in an airtight container in the refrigerator for up to 2 weeks. For best texture, bring to room temperature for about 10 minutes before serving. You can also freeze it for longer storage and thaw it in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of chocolate?

Yes, you can use just dark or just milk chocolate if you prefer. Mixing both adds a richer flavor and balance, but one type works perfectly well.

What can I substitute for raspberry lollies?

If you don’t have raspberry lollies, you can substitute with other small fruity candies, chopped dried fruit, or even colorful sprinkles for a different texture and look.

Rocky Road Chocolate Bar Recipe

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★★★★★

5 from 148 reviews

• Author: Noah
• Total Time: 3 hours 15 minutes
• Yield: 16 servings 1x

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Description

This delightful Rocky Road recipe combines the rich indulgence of dark and milk chocolate with a medley of marshmallows, raspberry lollies, coconut, and peanuts. It’s a no-bake treat that’s easy to prepare and perfect for gifting or sharing as a sweet snack.

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Ingredients

Scale 1x2x3x

Chocolate Base

• 225 – 250g (8 oz) dark chocolate melts or chips (1 1/2 cups) (or block, chopped, US: semi-sweet chips)
• 225 – 250g (8 oz) milk chocolate melts or chips (1 1/2 cups) (or block, chopped, or more dark chocolate)
• 2 tbsp coconut oil or any plain flavoured oil (prevents cracking and adds sheen)

Add-ins

• 3 cups marshmallows, pink and white (most cut in half, firmly packed cups)
• 3/4 cup raspberry lollies, halved
• 1/3 cup desiccated coconut (or flakes), unsweetened
• 1/2 cup unsalted peanuts, very roughly chopped (almost just halved)

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Instructions

1. Line Pan: Line a 20cm (8 inch) square pan with baking or parchment paper, ensuring the paper extends over the edges for easy removal later.
2. Melt Chocolate: Place the dark and milk chocolate along with the coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each interval until the mixture is completely melted and smooth.
3. Add Add-ins: Fold the marshmallows, raspberry lollies, desiccated coconut, and roughly chopped peanuts gently into the melted chocolate mixture until evenly combined. Pour the mixture into the prepared pan and spread it out evenly.
4. Refrigerate: Place the pan in the refrigerator and chill for at least 3 hours or until the Rocky Road is fully set and firm.
5. Cut and Serve: Remove the Rocky Road from the refrigerator about 30 minutes before cutting to make slicing easier. Cut into desired-sized chunks by making 5 crosswise cuts and then slicing into pieces for eating or gifting.

Notes

• Using coconut oil or a neutral flavored oil in the chocolate helps prevent cracking and adds a slight sheen to the finished product.
• Cutting marshmallows in half helps them distribute better throughout the Rocky Road and makes for better texture in each bite.
• Allow the Rocky Road to sit at room temperature for 30 minutes before cutting to avoid excess cracking and to achieve cleaner slices.
• You can substitute the raspberry lollies with other candies or dried fruits according to preference.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Australian

Keywords: rocky road, chocolate dessert, no-bake, marshmallow treat, easy sweets, chocolate confection