Old-Fashioned Rocky Road Candy
Our no-bake homemade rocky road candy recipe is easy to make with just 5 simple ingredients. Perfect for Christmas cookie trays, dessert tables or any time a sweet tooth craving hits.
Servings: 24 pieces
Calories: 208kcal
Ingredients
- 3 cups semisweet chocolate chips
- 1/2 cup creamy peanut butter optional, but it adds creaminess
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 1 cup chopped nuts walnuts, pecans, or almonds
Instructions
- Line an 8x8-inch pan with parchment paper.
- Melt the chocolate chips (and peanut butter, if using) in a microwave-safe bowl in 30-second intervals, stirring in between each heating cycle, until the mixture is smooth.3 cups semisweet chocolate chips, 1/2 cup creamy peanut butter
- Stir in the vanilla extract.1 teaspoon vanilla extract
- Allow the chocolate to cool for 2-3 minutes.
- Fold in the mini marshmallows and chopped nuts until well combined.2 cups mini marshmallows, 1 cup chopped nuts
- Pour the mixture into the prepared pan and spread evenly.
- Refrigerate the pan for about 30 minutes, or until firm.
- Remove candy from the pan and cut the candy into squares with a serrated knife for serving.
Notes
- Allow the parchment paper to overhang the edges of your pan. It will make it easier to lift the candy out for cutting.
- It’s OK to omit the nuts if you don’t like them.
- For extra flavor and crunch, toast the nuts first - simply bake them at 350°F for 5–7 minutes until fragrant. Keep a close eye on them so they don’t burn.
- Don’t rush heating the chocolate. You want to melt it slowly over low heat or in short microwave bursts, stirring often, to keep it smooth and glossy.
- It’s important to let the chocolate cool a bit before adding the marshmallows, to keep them from melting into the warm chocolate.
- For the cleanest cuts, use a serrated knife to cut the candy. This will prevent the marshmallows from getting squished, too.
- Store in the refrigerator in an airtight container. When you’re ready to serve, let the pieces sit at room temperature for a few minutes so they can soften up a bit.
- For longer storage, place in a freezer-safe airtight container for up to 2 months. Thaw in the fridge overnight before serving.
- Candy can be made up to 2 weeks ahead of time - just store it in the fridge or freezer.
Nutrition
Calories: 208kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 180mg | Fiber: 2g | Sugar: 11g | Vitamin A: 12IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 2mg