This rich and fudgy Rocky Road Candy recipe has that classic Rocky Road flavor. With melted chocolate filled with crunchy nuts and soft marshmallows, it’s a very satisfying treat.
Easy No Bake Rocky Road Candy
I love this recipe for Rocky Road candy! It’s easy to make and contains the recognizable Rocky Road ingredients. This candy has a delectable, fudgy texture, and the mix-ins offer so much balance. The almonds have a slight crunch, and the marshmallows are chewy and soft. It’s an incredible bite!
I’ve made this candy for several occasions — including a bake sale — and without fail, there are zero leftovers to take home. It is an undeniable crowd favorite, and I’m not surprised. If I’m not making it just for the family, my kids request a double batch so I can leave some in our refrigerator.
Why You’ll Love This Rocky Road Candy
- No oven is needed. This is the perfect no-bake treat that can be made for a party, Holiday gift for Christmas, or to enjoy for dessert at home.
- Customizable recipe. It’s so easy to switch up ingredients to make it your own!
- Ready in 1 hour. Chill this candy for at least 1 hour and then enjoy!
Recipe Ingredients
You only need 5 ingredients to make this crunchy and chewy rocky road candy. It’s an inexpensive recipe that is great for any budget.
- Butterscotch chips: I love the flavor the butterscotch adds to the chocolate. It adds subtle caramel and toffee notes that play well with the crunchy almonds.
- Semi-sweet chocolate chips: I prefer semi-sweet chocolate to keep the rocky road candy from becoming too sweet. Milk or dark chocolate does work if you like.
- Peanut butter: The saltiness of peanut butter balances the candy and adds a smooth richness to the chocolate.
- Roasted almonds: Purchase these chopped or do it yourself — it’s your choice!
- Miniature marshmallows: You can’t have an authentic rocky road without marshmallows. They add the perfect amount of sweetness and fluffy texture.
How to Make Rocky Road Candy
The instructions for this recipe are very easy to follow. Plus, there are not a lot of steps. It’s a quick treat that you can whip up for any occasion.
- Line the pan. Line a 9×9 baking dish with parchment paper.
- Make the chocolate mixture. Combine the chips and peanut butter in a microwave-safe bowl. Heat it in 30-second intervals until melted and stir until smooth.
- Cool. Allow the mixture to cool for about 5-10 minutes.
- Add almonds and marshmallows. Stir in chopped almonds and marshmallows until well coated.
- Chill. Transfer the candy mixture to the prepared pan and spread it evenly. Top with more marshmallows and refrigerate for about 1 hour or until set.
- Slice and serve. Cut into 16 equal pieces and enjoy.
Tips and Variations
- Try it with different nuts. Swap the almonds for cashews or peanuts for a different flavor profile.
- Use crunchy peanut butter. Crunchy peanut adds even more texture to the rocky road candy.
- Chill overnight. Make this rocky road candy the night before a party and let it chill in the refrigerator overnight to save time.
- Add sprinkles. Make it festive! Add your favorite colored sprinkles, or choose a color that matches a theme, like July 4th or Easter!
Storage Directions
Leftover Rocky Road candy can be stored in the refrigerator for up to one week. It is also freezer-friendly! Store it in an airtight container in the freezer for up to three months and thaw in the refrigerator for a couple of hours overnight before eating!
More Candy Recipes to Try
- Homemade Payday Candy Bars
- Cool Whip Candy
- Reese’s Chocolate Peanut Butter Bark
- Homemade Almond Joy Recipe
- Homemade Caramels
Rocky Road Candy
Ingredients
- 1 cup butterscotch chips
- 12 ounce package semi sweet chocolate chips
- ⅓ cup peanut butter
- 1 cup salted roasted almonds, coarsely chopped
- 10 ounce package mini marshmallows
Instructions
- Line an 8×8 or 9×9 inch pan with parchment paper and set aside.
- In a large microwave safe bowl combine the chocolate chips, butterscotch chips and peanut butter. Melt in the microwave in 30 second increments until all melted and smooth. Set aside for 5-10 minutes until slightly cool.
- Stir in the almonds and marshmallows and stir until all combined.
- Pour into the prepared pan and top with extra mini marshmallows if you prefer. Place in the fridge to cool for 1 hour.
- Slice into 16 pieces and serve!
Last Step:
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- Store leftovers in an airtight container in the fridge for up to a week.
- You can use peanuts or cashews if you like.
- Add sprinkles for a pop of color.
Nutrition
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