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
Did You Make This Recipe?
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I originally shared this recipe December 2014. Updated December 2017 and July 2023.
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oops, something went wrong. When I added the salted butter, 2tbs, to the chocolate chips it thickened up like fudge(and no, no water got in it 🙂 I’m going to try again.
Think she said NOT to use the chips. They’re made different from the baking bars.
Hey! Best Words you have there! Raise up the best work!
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.
Can I use semi sweet chocolate chips instead of the bakers chocolate? If so how much? Thanks in advance for you reply
That 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. 🙂
I used semi-sweet chocolate chips and although it melted just fine, it was really thick and un-pourable. I came back to see what I did wrong and I think for this recipe baking chocolate, as you’ve written in the recipe, is very important. I salvaged what I could but I will definitely try again according to specified ingredients. I love the consistency of yours in the video provided. Thanks for a great recipe!
Hi~how much vanilla and bakers chocolate do you use~? I’m an exact measuring gal…lol
If 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
Mt 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…
Mt 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…
So good. So so good! Could be my husband’s all time favorite treat.
Very 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.
Made this today, added walnuts to mine. Super yummy.
It 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.
I 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
My 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.
Hi 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!
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!