Introduction

Rocky Road Candy Bars are a delightful treat combining gooey marshmallows, crunchy pecans, and rich chocolate. This no-bake recipe is easy to make and perfect for satisfying your sweet tooth with a homemade touch.

Rocky Road Candy Bars Recipe - Recipe Image

Ingredients

2 cups mini marshmallows
1 ½ cups roughly chopped pecans
12 ounces chopped semi-sweet chocolate (or chocolate chips)
2 tablespoons unsalted butter
1 14-ounce can sweetened condensed milk

Instructions

Step 1: Line a 9×9-inch pan with parchment paper or wax paper. Lightly spray the pan with cooking spray or rub it with butter, then set it aside.
Step 2: In a large bowl, combine the mini marshmallows and roughly chopped pecans.
Step 3: In a separate microwave-safe bowl, add the chopped semi-sweet chocolate and unsalted butter. Melt them in the microwave at 50% power in 30-second increments, stirring between each until smooth and fully melted.
Step 4: Stir the sweetened condensed milk into the melted chocolate mixture until fully combined.
Step 5: Quickly pour the chocolate mixture over the marshmallows and pecans. Stir gently but thoroughly to evenly coat all the ingredients before the chocolate starts to set.
Step 6: Spread the mixture evenly into the prepared pan. Cover and refrigerate for at least 2 hours to allow the candy to set.
Step 7: Once set, remove the rocky road from the pan using the edges of the parchment paper, then slice into bars and serve.

Tips & Variations

For a nut-free version, substitute the pecans with toasted coconut flakes or additional marshmallows.
Add a pinch of sea salt on top before refrigerating to enhance the chocolate flavor.
Swap semi-sweet chocolate for dark or milk chocolate depending on your preference.
Press a handful of chocolate chips or mini marshmallows on top after spreading for a decorative finish.

Storage

Store rocky road bars in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving for a softer texture. They can also be frozen for up to two months; thaw in the refrigerator before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chopped chocolate?

Yes, chocolate chips work perfectly in this recipe and melt nicely when microwaved. Just follow the same melting instructions.

How do I prevent the chocolate from seizing when melting?

Heat the chocolate and butter slowly at 50% microwave power, stirring frequently. Avoid overheating or exposing chocolate to moisture to prevent it from seizing.

Rocky Road Candy Bars Recipe

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★★★★★

4.9 from 77 reviews

This Rocky Road Candy Bars recipe combines the perfect blend of semi-sweet chocolate, crunchy pecans, and chewy mini marshmallows, all bound together with sweetened condensed milk for a deliciously rich and indulgent treat. Easy to prepare and set in the fridge, these bars are perfect for sharing or satisfying your sweet tooth anytime.

Author: Maya
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 2 hours 15 minutes
Yield: 16 bars 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Rocky Road Candy Bars

2 cups mini marshmallows
1 ½ cups roughly chopped pecans
12 ounces chopped semi-sweet chocolate (or chocolate chips)
2 tablespoons unsalted butter
1 (14-ounce) can sweetened condensed milk

Instructions

Prepare the Pan: Line a 9×9-inch pan with parchment paper or wax paper, then lightly spray it with pan spray or rub with butter to prevent sticking. Set aside.
Combine Marshmallows and Pecans: In a large bowl, add the mini marshmallows and roughly chopped pecans. Mix gently to combine.
Melt Chocolate and Butter: In a separate microwave-safe bowl, combine the chopped semi-sweet chocolate and unsalted butter. Microwave at 50% power in 30-second increments, stirring well between each until fully melted and smooth.
Incorporate Sweetened Condensed Milk: Add the entire 14-ounce can of sweetened condensed milk to the melted chocolate mixture. Stir thoroughly until the mixture is fully combined and smooth.
Mix with Marshmallows and Pecans: Quickly pour the chocolate mixture into the bowl with marshmallows and pecans, as the chocolate will begin to set. Stir gently but thoroughly until the marshmallows and pecans are evenly coated and distributed in the chocolate mixture.
Set the Bars: Spread the combined mixture evenly into the prepared pan. Cover the pan and refrigerate for at least 2 hours to allow the bars to set completely.
Serve: Once set, remove the bars from the pan by lifting the parchment paper, slice into bars, and serve. Store any leftovers in the refrigerator.

Notes

Use semi-sweet chocolate chips if chopping chocolate bars is inconvenient.
Ensure to stir the chocolate frequently when melting to avoid burning.
Refrigerate for a full 2 hours or until thoroughly firm to facilitate clean slicing.
You can substitute pecans with walnuts or almonds as preferred.
Store the bars in an airtight container in the refrigerator for up to one week.

Keywords: Rocky Road Candy Bars, chocolate marshmallow bars, semi-sweet chocolate dessert, no bake dessert, holiday candy, easy candy bar recipe