These classic Rocky Road Bars are a no-bake treat for a decadent chocolate indulgence. Crispy cookie bits and nuts, chewy raisins, and soft marshmallows are dotted throughout a rich, creamy chocolate and peanut butter fudge.
Now is the perfect time for something sweet. If you’re going to indulge, go all the way: these Rocky Road Bars answer every chocolate craving. They’re rich, decadent, no-bake, crunchy, nutty, chewy, marshmallow-filled, and utterly chocolatey. They’re also a great way to use up broken cookies and the last little marshmallows in the bag, or you can buy fresh ingredients just for the occasion.
In spring, when roads thaw and become a jumble of frost heaves and potholes, I prefer a different kind of “rocky road” — the sweet, chocolatey kind. This recipe blends melted chocolate and peanut butter into a velvety fudge that coats cookie chunks, nuts, marshmallows, and a scattering of raisins for a satisfying contrast of textures. The only challenge is waiting for the fudge to firm up so you can slice generous squares.
The method is simple: melt butter and peanut butter together, add chocolate until smooth, then fold the chocolate into the marshmallow-and-cookie mixture. Press it into a lined pan, chill until set, and cut into squares. Add candy-coated chocolates on top for a festive finish, or keep them plain — both are delicious.
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Kitchen Frau Notes: Use any crisp cookies you have on hand—graham wafers, digestive biscuits, or animal crackers work well. If you need a gluten-free version, choose gluten-free cookies. Break cookies into roughly 1-inch pieces rather than crushing them into crumbs so the bars keep a pleasant crunch and texture.
No-Bake Rocky Road Bars
- 2 cups packed (110 g) mini marshmallows
- 1½ cups (100 g) cookie chunks — about 1-inch pieces (graham wafers, digestive biscuits, or other crisp cookies; gluten-free if necessary)
- 1 cup (135 g) unsalted roasted peanuts or cashews
- ½ cup (75 g) raisins (optional)
- ¼ cup (60 g) butter
- ½ cup (130 g) smooth peanut butter or cashew butter
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 cups (340 g) semi‑sweet chocolate chips
Prepare a 9″ x 9″ baking pan by lining it with two overlapping strips of parchment or foil to form slings on opposite sides. This makes it easy to lift the block of rocky road from the pan when it’s set.
In a large bowl, combine the marshmallows, cookie chunks, nuts, and raisins. Set aside.
In a small saucepan over medium heat, melt the butter with the peanut butter, salt, and cinnamon, stirring until smooth and combined. Remove the pan from the heat and stir in the chocolate chips until melted and glossy.
Pour the melted chocolate mixture over the marshmallow mixture, scraping all the chocolate into the bowl. Gently fold until everything is evenly coated. Transfer the rocky road mixture to the prepared pan, pressing it into the corners and leveling the top as best you can — don’t worry if it’s a little uneven; rocky road should be textural.
For a decorative touch, press candy-coated chocolate disks or small chocolate eggs onto the top. Refrigerate for several hours, or until thoroughly firm.
Lift the set rocky road from the pan using the parchment slings and cut into 16 squares.
Makes 16 bars.
Guten Appetit!
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