Rocky Road Candy is a fun little chocolate candy bar that is chock full of traditional marshmallows and nuts and Rice Krispies for crunch. You’re going to love this simple recipe.
This candy is really easy to make.
You just melt the chocolate and add in all the goodies.
The hard part is waiting for it to cool and firm up.
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
Key to Success #1 – Combine Milk Chocolate and Semi-Sweet
The chocolate in this Rocky Road Candy is a mixture of chocolate almond bark, milk chocolate chips, and semi-sweet chocolate chips.
The chocolate almond bark is to help the chocolate melt extra smooth.
You have to be really careful when melting chocolate chips, but the almond bark is much more forgiving.
Combining the almond bark with the chocolate chips allows you to melt the chocolate without worrying about the chocolate seizing up.
Break the almond bark into chunks then place them in a microwave-safe bowl along with the chocolate chips.
Heat the chocolate on high power for 1 minute then stir the mixture well.
Continue microwaving in 1-minute increments until the chocolate is fully melted then stir until smooth.
The total microwaving time is about 3 minutes.
After that time, you should be able to stir until the chocolate is smooth.
Key to Success #2 – Add Traditional Marshmallows and Nuts
After the chocolate is melted, we’re going to stir in all the goodies.
The traditional Rocky Road candy includes marshmallows and nuts.
For the nuts, we’re going with pecans but you can use any nuts that you like.
I prefer to lightly toast my pecans, but this step is optional.
To toast the pecans in the oven, spread them in a foil-covered rimmed baking sheet and bake them at 350 degrees F for 7-10 minutes until they are browned.
Make sure you cool the pecans completely before chopping them.
Coarsely chop the pecans then stir them into the chocolate mixture along with the marshmallows.
Key to Success #3 – Rice Krispies For Crunch
Along with the marshmallows and pecans, we’re adding in some Rice Krispies for a crispy crunch.
Even after the chocolate cools and firms up, you’ll still enjoy the crunch from the cereal in these candy bars.
Stir in the Rice Krispies along with the marshmallows and pecans.
Continue stirring until the add-ins are fully coated with the chocolate.
Finally, pour the chocolate mixture into a half-sheet pan or a jelly roll pan.
A half-sheet pan and a jelly roll pan are similar in size.
In this recipe, you can use either one interchangably.
You could also pour this candy into TWO 9×13-inch pans.
Or you can pour the candy into ONE 9×13-inch pan if you want thicker bars.
I personally like the thinner candy bars because I think it’s easier to bite into than a big chunky bar.
The chocolate does firm up when it is cool, but it’s not so hard that it makes it difficult to bite into.
Save this Rocky Road Candy Recipe to your favorite Chocolate Candy board or your Christmas Candy board.
Rocky Road Candy
Ingredients
- 1 pkg 16 oz chocolate almond bark
- 1 pkg 11 oz milk chocolate chips
- 1 pkg 11 oz semi-sweet chocolate chips
- 3 cups Rice Krispies cereal
- 1 pkg 10 oz miniature marshmallows
- 1 cup pecans chopped
Instructions
- In a large microwave-safe bowl, melt together the chocolate almond bark and both types of chocolate chips. Microwave on high power in 1-minute increments then stir well. Stir until smooth.
- Stir Rice Krispies, marshmallows, and nuts into the chocolate.
- Spread into a greased half-sheet or jelly roll pan (or TWO 9×13-inch pans.)
- Allow bars to cool and firm up overnight before cutting into small squares.
Notes
Equipment
Nutrition
Handpicked Recipe Favorites From My Kitchen, Just For You!
Handpicked Recipe Favorites from My Kitchen, Just for You!
Nutter Butter Chocolate Chip Cookie Bars