Snacks & Nibbles
No-Bake Chocolate Rocky Road, Marshmallow Nut Snack
Prep
20 min
Cook
5 min
Servings
16
Level
Easy
Rocky road is a classic Australian-American chocolate treat with a texture that's crispy, chewy, and crunchy all at once — no oven required. The combination of melted chocolate, chewy marshmallows, roasted nuts, and roughly chopped cookies makes every bite exciting. Perfect for holiday gift hampers or a relaxed snack at home since it's super easy to make.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams Dark cooking chocolate (DCC)
- 100 grams Milk chocolate compound
- 30 grams Unsalted butter
- 150 grams Colorful mini marshmallows
- 100 grams Roasted peanuts, skins removed
- 100 grams Marie or graham crackers, roughly chopped
- 50 grams Raisins or dried cranberries (optional)
- 1/4 tsp Fine salt
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👩🍳 Instructions
- 1 Prepare an 18x18 cm (7x7 inch) square baking pan, lining it with plastic wrap or baking paper so it covers the entire surface and sides of the pan. Leave a little overhang at the edges to make it easier to lift out later.
- 2 Chop the roasted peanuts into smaller pieces (halved or roughly chopped), and likewise cut the cookies into pieces about 1-2 cm (about 1/2 inch) in size. Set aside.
- 3 Melt the dark cooking chocolate, milk chocolate compound, and butter using the double-boiler method (a pot of hot water on the bottom, with a heatproof bowl on top that doesn't touch the water). Stir gently until completely melted and smooth, then turn off the heat.
- 4 Add the fine salt to the melted chocolate and stir well. Let the chocolate cool slightly (warm, not scalding hot) for 3-5 minutes so the marshmallows don't melt away completely when mixed in.
- 5 Add the peanuts, chopped cookies, and raisins/cranberries into the melted chocolate. Stir well with a rubber spatula until all the ingredients are perfectly coated in chocolate.
- 6 Finally, add the mini marshmallows, stirring quickly but gently so the marshmallows don't melt completely — you want them to keep their shape so the texture stays chewy with every bite.
- 7 Pour the entire mixture into the prepared pan. Smooth it out and gently press down using the back of a spoon or spatula so the surface is tight and compact.
- 8 Cover the surface with plastic wrap, then place in the refrigerator for at least 2 hours or until fully set and firm.
- 9 Once set, lift it out of the pan using the plastic lining. Cut into small squares of your desired size using a sharp knife that has been briefly warmed in hot water and then dried.
- 10 The rocky road is ready to serve. Store any leftovers in an airtight container in the refrigerator to keep it crisp and prevent melting.
💡 Tips
• Don't add the marshmallows while the chocolate is still too hot, as they will melt away completely and lose their chewy texture.
• Use a knife that has been briefly warmed in hot water and then wiped dry to cut the rocky road, so the pieces come out neat without crumbling.
• You can swap the peanuts for chopped almonds or cashews for a more premium flavor variation.
• Store in the refrigerator if the weather is hot so the chocolate doesn't melt easily and keeps its shape nicely when served.
📊 Nutrition Facts / serving
195
Calories (kcal)
3 g
Protein
12 g
Fat
20 g
Carbs
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