Heavenly Chocolate Rocky Road Candy
Sinfully rich, creamy dark chocolate, fluffy marshmallows and salted roasted peanuts are what's in these heavenly bars!
Servings: 16 Servings
Calories:
Ingredients
- 2 ½ cups semi-sweet chocolate bar chips or melts (can do a combination of milk and semi-sweet chocolate if desired)
- 2 tablespoons unsalted butter or peanut butter
- 1 14 oz can sweetened condensed milk
- 2 cups dry-roasted salted peanuts add a 1/2 more cup if you love more nutty crunch!
- 2-4 cups mini marshmallows depending how much marshmallow you want. (Original recipe uses 2 cups, but I like a lot more marshmallow in the bars.)
- Optional 1/2 cup sweetened shredded coconut add with peanuts/marshmallow
Instructions
How to Make Chocolate Rocky Road Candy
- Prepare the pan. Line a 9x9-inch baking pan with parchment paper and lightly coat with nonstick spray. For thinner bars, use a 9x13-inch pan instead.
- Melt the chocolate mixture. Add the chocolate chips and butter to a large microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and completely melted.
- Add the sweetened condensed milk. Stir until the mixture is thick, glossy, and silky smooth. This is what gives the candy its rich, fudge-like consistency.
- Fold in the mix-ins. Add the peanuts and mini marshmallows, then gently stir until everything is evenly coated in chocolate. Work fairly quickly because the mixture will begin to set as it cools.
- Spread into the pan. Transfer the mixture to the prepared pan and smooth it into an even layer. If desired, sprinkle a little flaky sea salt over the top for an extra sweet-and-salty finish.
- Chill until firm. Refrigerate for about 2 hours, or until the rocky road candy is completely set.
- Slice and enjoy. Lift the candy out using the parchment paper, cut into squares, and try not to eat half the pan while "testing" a piece.
Video
Notes
Rocky Road Tips
- For a richer, fudgier candy: Use 2 cups of marshmallows. The original recipe used 2 cups marshmallows, 2 cups chocolate, and 2½ cups peanuts.
- Customize the marshmallow ratio: Use anywhere from 2 to 4 cups of mini marshmallows. More marshmallows create a fluffier candy, while fewer marshmallows give you more chocolate in every bite. I don't recommend going over 4 cups.
- For thinner bars and more servings: Use a 9x13-inch pan. I recommend using 2 cups of marshmallows when making thinner bars because the mixture spreads more easily.
- Use salted peanuts for the best flavor: The sweet-and-salty combination is what makes this rocky road candy so irresistible, but unsalted peanuts work if preferred.
- Try different nuts: Pecans, walnuts, cashews, pistachios, or almonds are all delicious substitutions.
- Switch up the chocolate: Semi-sweet chocolate provides the best balance, but you can use a mix of semi-sweet, milk chocolate, or dark chocolate.
- Work quickly: Once the marshmallows and peanuts are mixed in, the chocolate mixture starts setting up fast, so have your pan ready to go.
- Add flaky sea salt: A light sprinkle on top adds extra sweet-and-salty goodness and gives the bars a bakery style finish.