Great-grandma’s homemade Rocky Road recipe is our favorite no-bake treat, made with just four simple ingredients. It’s a chocolate marshmallow lover’s dream and we love to make it for potlucks, or neighbor gifts during the holidays.
Want more candy recipes? Try Chocolate Covered Marshmallows, Chocolate Fudge, Sweet Chex Mix, or Caramel Popcorn.
Why I love this recipe:
- No-Bake – This Rocky Road candy doesn’t make a mess in my kitchen or heat up my house. (Some of my other favorite no bake treats are Oreo Balls, Peanut Clusters, or Rice Krispie Treats!)
- Treasured family recipe from my husband’s Great Grandmother. She used to give it as birthday gifts to her grandchildren.
- Quick – Only 15 minutes to make and it stores great in the fridge or freezer. I love to take these to friends for a holiday or even a fun party!
Rocky Road Ingredients:
- Marshmallows – We always use large marshmallows, cut into quarters, for the best texture.
- Chocolate – Bakers chocolate melts perfectly, but other high quality semi-sweet chocolate would work as well (don’t use chocolate chips).
- Butter
- Vanilla Extract
- Walnuts (optional) – We usually don’t add nuts to our rocky road (I know they are technically the “rock” part of the dessert, but we prefer the plain marshmallow and chocolate combo), but if you like them, go ahead!
How to make Rocky Road:
Cut Marshmallows: Grease a 8×8” baking pan with non-stick cooking spray or butter. Cut the marshmallows with scissors into 4ths (wetting the scissors in a cup of water after each cut will keep them from getting sticky). Add cut marshmallow to the pan.
Melt Chocolate: In a saucepan over low heat (or a double boiler) add chocolate and butter. Stir constantly until melted and smooth then remove from heat and add the vanilla extract (and nuts, if using).
Pour: Slowly spoon melted chocolate over marshmallows, gently nudging the marshmallows with the spoon to allow the chocolate to seep into all of the cracks. Refrigerate this rocky road recipe until set. Store leftovers in the refrigerator.
Tips for Success:
- 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 won’t be the same.
- Salted or unsalted butter will work. If using unsalted butter, you could add a pinch of salt to the melted chocolate before pouring over pan.
- Pour Chocolate Slowly. 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.
Make Ahead and Freezing Instructions:
To Make Ahead: This Rocky Road candy recipe is a great make-ahead treat! Store it in an airtight container in the refrigerator for a couple weeks.
To Freeze: Store in an airtight freezer-safe container in the fridge for up to two months. Thaw completely in the fridge.
Recipe Variations:
- Marshmallows: While the regular is my favorite, you could try adding flavored marshmallows for Easter or a fun flavor twist.
- Add-Ins: Try mixing in your favorite nuts, coconut, or even soft jelly candy.
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Recipe
Rocky Road
Ingredients
- 10 ounce bag regular marshmallows (not mini) , cut into 1/4’s
- 8 ounces semi-sweet baking chocolate
- 1/2 cup butter* , cut into chunks
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Grease a 8×8” baking pan with non-stick cooking spray or butter.
- Cut the marshmallows with scissors into 4ths (dip the scissors in water after each cut to keep the marshamllows from sticking). 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.
- Slowly spoon melted chocolate over marshmallows, gently nudging the marshmallows with the spoon to allow the chocolate to seep into all of the cracks.
- Refrigerate until set. Store leftovers in the refrigerator.
Notes
Nutrition
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I originally shared this recipe December 2014. Updated December 2017 and July 2023.
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From the video. It looks like you are using the large marshmallows. How much can I use if I substitute mini marshmallows instead? That’s all I usually buy. Also, can this recipe be doubled for a 13×9 baking pan? I say go big or go home lol. Besides I love to bake and share.
Yes you can double it. We always use the big marshmallows because they create the texture that we like, but you could try using about 6 cups of mini.
We made this for dessert last night and it was fantastic! Followed recipe to the letter
Wouldn’t change a thing! Made ours with walnuts. Thankyou for a great recipe!
I accidentally bought 4 ounces of unsweetened bakers chocolate and 4 ounces semi sweetened bakers chocolate
How do I use this in this recipe?
This is one of the best Rocky Road recipes I have ever made. It is very rich, so only tiny pieces are needed. I loved the technique of putting the marshmallows in the pan and pouring the chocolate over it.
Hi. I made this recipe for holiday gifts. I am a huge fan of marshmallows and chocolate! Rockyroad ice cream has always been my favorite. I already had Trader Joe’s Belgian dark chocolate on hand so I decided to use that. I wondered if it was going to be too sweet but actually it wasn’t probably because the dark chocolate is not as sweet as milk chocolate. I made a small batch to test it out and it turned out fine. Except I found it difficult to cut into pieces. So the second time around, I began by putting a thin layer of the melted chocolate on the bottom of an 8×8” greased pan. I let that set and then followed the recipe with cut up marshmallows and the melted chocolate and butter mixture and added the vanilla and chopped walnuts. After 2 hours, I had so much more success cutting it with the chocolate layer on the bottom. I hope this is helpful, and thank you for posting the recipe’
Just made this and it is Delicious!
This is a hit! I used a 12oz bag of marshmallows, 12 oz dark chocolate, 6oz of butter, vanilla of course, and a cup or so of whole roasted, unsalted cashews. Makes a lovely thick batch in an 8×8 glass pan. I lined the pan with parchment paper for easier removal and cutting.
I tried the recipe for Christmas and the melted chocolate didn’t reach the bottom of the marshmallows. The nuts and marshmallows should be mixed with the melted chocolates then poured onto the greased pan. That way, all the marshmallows are covered with chocolate.