Great-grandma’s amazing Rocky Road recipe is just four simple ingredients: a chocolate marshmallow lover’s dream! You’d be hard pressed to find an easier no-bake dessert recipe, and people go crazy for it! It’s perfect for a simple weekend treat, potluck, or neighbor gifts during the holidays.
Rocky Road
My Mother-in-law has some totally CLASSIC recipes that she is nice enough to let me share here on the blog. Some of those include the BEST Texas Sheet Cake you will ever have and this Classic Chicken Casserole recipe, which happens to be my husband’s favorite meal from childhood 🙂 .
This Rocky Road recipe, in particular, is a treasured family recipe from her Grandmother–my husband’s Great Grandmother–that they make as a family for birthdays, Christmas, and other special occasions.
My MIL told me that her grandma would always make this for the grandkids birthdays. Each grandchild would get a whole pan just for themselves — it was the gift they most looked forward to, especially because they didn’t have to share 🙂 .
How to make Rocky Road:
You need four simple ingredients to make rocky road:
- marshmallows
- Baker’s chocolate
- butter
- vanilla
Cut the marshmallows into quarters (I use scissors to do this and I dip the scissors in water to help prevent the marshmallows sticking to the scissors). Next layer the marshmallows inside an 8” pan.
Melt the chocolate and butter in a saucepan until smooth. Stir in the vanilla and then slowly spoon the mixture evenly over the marshmallows, making sure it gets spooned lightly into every little crack and crevice over the top of the marshmallows. Place the whole pan in the fridge to allow it to set. 
Cut the fudge into small squares for serving. Cover the pan and store the rocky road in the fridge. It will last well for at least 1 week.
A few tips for this recipe:
Use regular size marshmallows, not mini’s.
I know using mini marshmallows, rather than cutting the big ones, would be easier, but the texture of the fudge wont be the same. Stick with these (any brand will work).
Salted or unsalted butter will work.
If using unsalted butter, just add a tiny pinch of salt to the chocolate mixture.
Pour or spoon the melted chocolate slowly and evenly.
Slow and steady is best to make sure you evenly cover the entire top of the pan, and to make sure the chocolate is able to seep into the crackers between all of the marshmallow layers.
If you haven’t had Rocky Road before, you are in for a huge treat! It’s the easiest thing to make and it’s soo delicious! You really can’t go wrong with marshmallows and dark chocolate!
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Great-grandma's amazing Rocky Road recipe is just four simple ingredients and a chocolate marshmallow lover's dream! We love this easy, no-bake dessert recipe.
- 10 ounce bags marshmallows , cut into 1/4's
- 8 ounces semi-sweet baking chocolate
- 1/2 cup butter , chopped (*see note)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Grease a 8x8'' baking pan with non-stick cooking spray or butter.
Cut the marshmallows with scissors by first wetting the tip of the scissors in a cup of water. This will help prevent the marshmallows sticking to the scissors.
Add cut marshmallow to the pan.
In a saucepan over low heat (or a double boiler) add chocolate and butter. Stir constantly until melted and smooth.
Remove from heat and add the vanilla extract and walnuts, if using.
Spoon melted chocolate over marshmallows, trying to make sure the chocolate spread evenly covering over top and gets into all of the cracks.
Refrigerate until set. Store leftovers in the refrigerator.
Recipe Video
*If using unsalted butter, add 1/8 tsp salt to the saucepan.
I originally shared this recipe December 12, 2014. I’ve updated it with new photos and clearer instructions.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Teresa Petty says
December 26, 2017 at 6:19 pmMy mother used to make this but she made a chocolate brownie type cake made from scratch that all of this was put on top of after baking. The marshmallows were put on after letting the brownie cool some but is still warm which helped in the melting some and then she made the sauce and would pour over the top of it. It was called the Mississippi Mud Cake. Rich and delicious was the only thing to say about it. Drinking a ice cold glass of milk with it made it even better. It definitely is delicious.
Lauren Allen says
December 27, 2017 at 8:37 pmHi Teresa! Loved your story, and I totally love that idea :-)! I have both a Mississippi Mud Cake and Mississippi Mud Brownie recipes on my website–they’re fantastic!
Deb says
February 20, 2018 at 5:48 pmI make rocky road every. Chistmas
It was a favorite of my moms
Then my husband and also brothers
I tried this one this year and find it to be the perfect recipe. I add cut in half candied cherries for a surprise on color, taste and texture. Not a whole lot. Walnuts my nutmeat of choice. Small marsallows work fine. Thank you for recipe
christina says
March 14, 2018 at 4:52 pmIt works great.if chocolate is heated on very low, always cones out great.I use maple marshmallows.going ti do sone experiments with grandkids with this level.
Emily says
April 26, 2018 at 10:09 pmMade this today, added walnuts to mine. Super yummy.
Lee says
July 9, 2018 at 3:27 pmVery tasty! I made this on a warm day and had trouble cutting the refrigerated fudge. I popped it in the freezer for about 15 min and was then able to cut it into pieces without tearing it apart. I returned it to the fridge before trying to remove it from the pan. I omitted the nuts , but I’m thinking about stirring in coconut or sprinkling it on for my next batch. The candied cherries would also be good.
Mary says
August 6, 2018 at 10:50 pmSo good. So so good! Could be my husband’s all time favorite treat.
GRAMMY D. says
September 2, 2018 at 4:50 pmMt Mother used to make this for the holidays but she would mix chopped pecans & drop it on wax paper, she would make different kinds, chocolate, white chocolate & butterscotch? they were so good? I’m going to try putting pretzel pieces instead of pecans & use Mexican vanilla, it’s way better…
Laura says
September 2, 2018 at 4:55 pmMt Mother used to make this for the holidays but she would mix chopped pecans & drop it on wax paper, she would make different kinds, chocolate, white chocolate & butterscotch? they were so good? I’m going to try putting pretzel pieces instead of pecans & use Mexican vanilla, it’s way better…
Jill says
September 13, 2018 at 7:40 pmHi~how much vanilla and bakers chocolate do you use~? I’m an exact measuring gal…lol
Lauren Allen says
October 3, 2018 at 3:03 pmIf you look for the recipe card at the end of the post you will see the exact ingredients.
8 oz. baking chocolate
1 tsp. vanilla
TP, RN says
November 4, 2018 at 7:19 pmCan I use semi sweet chocolate chips instead of the bakers chocolate? If so how much? Thanks in advance for you reply
Lauren Allen says
November 17, 2018 at 8:50 amThat should be fine as long as they are high quality chocolate chips that will melt and not seize. I would use about 1 1/4 cups chocolate chips. 🙂