There are some desserts I turn to when I need a fast, foolproof crowd-pleaser—and this Rocky Road Candy is high on that list. It’s everything I love in a sweet bite: soft marshmallows, crunchy nuts, melty chocolate, and just a little chew from some crispy cereal or cookie bits. It’s rich, satisfying, and comes together in less than 10 minutes. No oven, no fuss, no regrets.
I first made this for a holiday cookie exchange when I needed something quick, and it was the first tray to be emptied. Now it’s part of my regular treat rotation—not just for the holidays, but for potlucks, last-minute gifts, or when I just need a little chocolate fix in the fridge.
Why This Candy Works So Well
Besides the obvious (chocolate + marshmallows = yes), here’s why this recipe never fails me:
- No baking required
- Only 5 ingredients and ready in minutes
- Customizable with whatever nuts or mix-ins I have on hand
- Perfect for gifting or snacking
- Holds up well in the fridge—great for make-ahead treats
It’s old-school in the best way: simple, sweet, and packed with texture.
What You’ll Need
(Makes about 36 small squares | Prep Time: 10 minutes | Chill Time: 1 hour)
Ingredients:
- 12 oz semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 cup peanut butter (creamy)
- 3 cups mini marshmallows
- 1 cup chopped nuts (I use a mix of peanuts and walnuts)
Optional (but delicious) additions:
- 1 cup Rice Krispies or crushed graham crackers
- 1/2 teaspoon sea salt (for topping)
- 1/2 teaspoon vanilla extract
How I Make Rocky Road Candy (Step-by-Step)
1. Melt the Base
In a large saucepan, I melt the chocolate chips, peanut butter, and butter over low heat. I stir constantly until it’s smooth and glossy. It only takes about 3–4 minutes.
2. Let It Cool Slightly
Once melted, I take it off the heat and let it cool for about 2–3 minutes. You don’t want it piping hot, or it’ll melt the marshmallows completely. A few minutes of patience gives you the perfect soft, puffy texture in the finished candy.
3. Stir in the Mix-Ins
I fold in the mini marshmallows and chopped nuts. If I’m feeling extra, I’ll also toss in some Rice Krispies for a little crunch or crushed graham crackers for a s’mores vibe. Everything gets coated in that warm chocolatey peanut butter blend.
4. Press Into a Pan
I line a 9×13-inch dish with parchment paper or foil, then spray it lightly. I pour the mixture in and press it down gently with a spatula to even it out. It doesn’t have to be perfect—rustic is part of the charm.
5. Chill Until Set
I pop the dish in the fridge for at least an hour (sometimes overnight), then slice it into squares. If I’m feeling fancy, I sprinkle a little flaky sea salt on top before it sets.
My Tips for Perfect Rocky Road Candy
- Don’t skip the cooling step before adding marshmallows—it keeps them soft and whole.
- Use parchment paper to make removing and slicing easier.
- Make it your own—this recipe is perfect for cleaning out the pantry.
- Store in the fridge to keep the candy firm and fresh, especially in warm weather.
Fun Variations to Try
Once I got the classic version down, I started mixing things up. Here are a few ideas that always turn out great:
- Holiday twist: Add crushed candy canes and use white chocolate instead.
- S’mores style: Swap in graham crackers and mini chocolate chips.
- Trail mix version: Add dried cranberries, almonds, and sunflower seeds.
- Dark chocolate lovers: Use dark chocolate chips and top with chopped pistachios.
- Crunch factor: Add pretzel pieces for that sweet-and-salty vibe.
This candy plays well with almost anything, so feel free to experiment.
When I Make Rocky Road Candy
This is a go-to for:
- Holiday cookie trays and exchanges
- DIY gift boxes (it holds up beautifully in treat bags or tins)
- Last-minute party desserts
- Potlucks or bake sales
- Movie night snacks (keep it chilled and snack straight from the fridge)
It’s also a perfect “rainy day kitchen project” with kids. No oven, quick results, and they get to sneak marshmallows in the process.
FAQs About Rocky Road Candy
Q: Can I use crunchy peanut butter?
A: Sure can. It’ll add a little extra texture—just make sure it still melts smoothly.
Q: Can I make this nut-free?
A: Absolutely. Swap the peanut butter for sunflower seed butter and skip the chopped nuts. Use crispy cereal or pretzels for crunch instead.
Q: How long does it last?
A: Stored in an airtight container in the fridge, it keeps for up to 2 weeks (if it lasts that long).
Q: Can I freeze it?
A: Yes! Wrap tightly and freeze for up to 3 months. Let it thaw in the fridge before serving.
Q: Do I have to use mini marshmallows?
A: Minis work best, but you can chop up regular ones if needed.
Final Thoughts
Rocky Road Candy is one of those classic recipes that’s stood the test of time for a reason. It’s rich, chewy, crunchy, sweet—and just the right amount of messy. Whether you’re making it for a party or just stashing a batch in the fridge for those late-night cravings, it delivers every single time.
Simple, satisfying, and totally nostalgic—this is the kind of treat that brings people together (and keeps them coming back for seconds).
Rocky Road Candy: My Easiest Chocolate Treat with Marshmallows, Nuts, and Crunch
Ingredients
- 12 oz semi-sweet chocolate chips
- 1 cup peanut butter (creamy)
- 1 cup chopped nuts (I use a mix of peanuts and walnuts)
- 1 cup Rice Krispies or crushed graham crackers
- 2 teaspoon sea salt (for topping)
- 2 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
- In a microwave-safe bowl, melt the semi-sweet chocolate chips and peanut butter together in 30-second intervals, stirring until smooth.
- Once melted, stir in the vanilla extract.
- Add the chopped nuts, Rice Krispies or crushed graham crackers, and mini marshmallows to the chocolate mixture. Stir until evenly combined.
- Pour the mixture into a greased 8×8 inch pan and spread it out evenly.
- Sprinkle sea salt on top for added flavor.
- Refrigerate for about 30 minutes or until set.
- Cut into squares and serve.
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