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This chocolate Rocky Road recipe is the best no-bake dessert made with plenty of marshmallows and chocolate. It's a favorite straight from Great Grandma that we love to make for weekends, parties, and neighbor gifts!
Rocky Road is a special family tradition.
Rocky Road is a special family tradition.I love that it's incredibly easy, doesn't make a mess in the kitchen, and no baking required. All you need is 15 minutes and a few ingredients!
This beloved rocky road recipe is from my husband's Great Grandmother, who used to make it at Christmas, and would also give it as birthday gifts to her grandchildren. Now my husband's mom makes it every Christmas with our kids. They each make their very own portion in these mini disposable loaf pans. (one batch of rocky road will fill 4 mini loaf pans).
If you love homemade candy recipes try our Chocolate Peanut Butter Fudge, Graham Cracker Toffee, Chocolate Fudge, Homemade Almond Joys, and Oreo Balls.
How to make Rocky Road:
Cut Marshmallows: Spray an 8×8 baking dish with cooking spray. Using kitchen scissors, cut each marshmallow into 4ths (I like to dip the scissors in a little bowl of water between cuts so marshmallows don't stick). Add cut marshmallows to pan.
Melt Chocolate: Heat a saucepan on low heat (or use a double boiler). Add chocolate and butter then stir constantly until chocolate is smooth and melted. Remove from heat and stir in vanilla extract and nuts (if using).
Pour Chocolate: Slowly drizzle melted chocolate over marshmallows, using a spoon or spatula to help push it into all the cracks. Refrigerate until set.
Make Ahead and Freezing Instructions:
To Make Ahead: Rocky Road candy is such a great treat to make ahead! Keep it in an airtight container in the refrigerator for a couple weeks.
To Freeze: Transfer to an airtight freezer safe container and keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before enjoying.
More No-Bake Desserts:
- Chocolate Covered Marshmallows
- Peanut Clusters
- Rice Krispie Treats
- Oreo Balls
- Banana Pudding
- Buckeye Recipe
- No-Bake Cheesecake
- Chocolate Cream Pie
- Chocolate Milkshake
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Recipe
Rocky Road
Ingredients
- 10 ounce bag large 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
- Prep pan: Grease a 8×8'' baking pan with non-stick cooking spray or butter (or use 4 mini disposable loaf pans, for gifting).
- Cut marshmallows (we use scissors, dipping them in water after each cut, to keep the marshmallow from sticking). Add cut marshmallows 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. Remove from heat and add vanilla extract and walnuts, if using.
- Slowly drizzle melted chocolate over marshmallows, gently nudging between the marshmallows as you go, so that the chocolate seeps into all of the cracks.
- Refrigerate until set. Store leftovers in the refrigerator for up to 2-3 weeks.
Notes
Nutrition
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I originally shared this recipe December 2014. Updated December 2017 and July 2023 and December 2024.
Fantastic! My new favorite recipe! I love how easy it is too. You’re so right that quartered jumbo marshmallows instead of mini marshmallows is key. A little tedious but worth it. (I appreciate the dipping scissors in water tip; that helped a lot.) My only change was to double the walnuts. Thanks for sharing!
Hi! Can you make these a week in advanced and freeze them? Will they still be as good?
Hi Courtney, I have not experimented freezing this recipe, so I couldn’t say. But I do think they would be great made a week in advance and stored, covered, in the fridge.
Looks amazing! Will try with with unsalted cashew pieces.
That sounds delicious! I would love to know how it turns out!
Can’t wait to make it. Thank you!
Hi Lauren,
What was your response to Justin and Linda’s questions? I would like to try this recipie, but I don’t want to make any mistakes.
Thanks!
Christina
I have never had that issue. My best guess is the chocolate itself was heated too high and that’s what caused the seizing. If you’re worried about it you can leave the vanilla out all together.
What is the answer to Justin’s commit. Does your chocolate clump up with vanilla? What can be done about it? You can just e-mail the answer to me, thanks. I want to try this but I can’t afford redos!
So the only issue I have with this recipe is that once you add the vanilla to the chocolate it seizes up and turns chunky… I follwe’d the recipe exactly how it says and twice it has destroyed the chocolate… very irritating now I have to go out again and buy more chocolate and do it my own way… very disappointed..
I have never had that issue. My best guess is the chocolate itself was heated too high and that’s what caused the seizing.
Chocolate will seize up if to high in heat. Add alittle more butter or heavy cream. Also I added chopped pretzels excluding salt
Yum that sounds really good ? I can’t wait to try with pretzels
Seized chocolate isn’t instantly useless, you can just add butter or heavy cream and reheat it and mix it to de-seize it.
These look amazing! Would it work to use mini marshmallows?
I’ve never tried the mini marshmallows because, according to my MIL (this is her recipe), it just doesn’t turn out as good….so I”m not sure. But I’m sure it would still taste good…
How many ounces is the “box” of semi-sweet chocolate that you use? I have seen a couple of sizes, I believe-4 oz and 8oz?
I use an 8oz box! I’ve updated that in the recipe! Thanks
I love them but do you know we bakers pay forty dollars for that same exact bottle of vanilla in Canada New Brunswick! I call it liquid gold!
Why the butter pieces in the bottom of the pan? By the way it looks delicious. If it has marshmallows and chocolate I am all about it:)
Hi Beth, That’s how my mother-in-law does it and she says it works the best for getting them out of the pan! 🙂
I’M going to be in serious trouble ! Looks delicious!