Caramel Rocky Road Bars
Get ready to indulge in the ultimate sweet treat with these irresistible Caramel Rocky Road Bars! Packed with layers of rich semisweet chocolate, gooey caramel, and a delightful crunch from crushed graham crackers and salted peanuts, these no-bake dessert bars are a textural paradise. Mini marshmallows add a pillowy softness, while a hint of sea salt elevates the sweetness with a tantalizing contrast. Perfect for parties, potlucks, or as an easy homemade gift, these decadent bars come together in just 30 minutes of active prep time and can be chilled to perfection. Whether you're a caramel lover or rocky road enthusiast, this recipe is your ticket to deliciousness!
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Recipe Information
Ingredients
- 2 cups semisweet chocolate chips
- 0.5 cup butter
- 1 bag (14 oz) caramel candies, unwrapped
- 0.5 cup sweetened condensed milk
- 1.5 cups mini marshmallows
- 1.5 cups graham crackers, roughly crushed
- 1 cup salted peanuts, roughly chopped
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt (optional, for garnish)
Instructions
Line a 9x9-inch square baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a microwave-safe bowl, combine the semisweet chocolate chips and butter. Microwave in 30-second intervals, stirring well after each, until fully melted and smooth. Set aside.
In a separate microwave-safe bowl, combine the unwrapped caramel candies and sweetened condensed milk. Microwave in 20-second intervals, stirring each time, until smooth and gooey. Stir in the vanilla extract and mix well.
In a large mixing bowl, combine the mini marshmallows, crushed graham crackers, and chopped peanuts.
Pour the melted chocolate mixture over the dry ingredients and mix until evenly coated. Reserve 1/4 cup of this mixture for later.
Press the remaining chocolate mixture evenly into the prepared baking dish using the back of a spoon or a spatula.
Pour the caramel mixture on top of the chocolate base and spread it evenly with an offset spatula. Sprinkle the reserved chocolate mixture on top for texture.
If desired, sprinkle sea salt lightly over the top for a pop of flavor.
Refrigerate the dish for 2 hours or until the bars are fully set.
Once chilled, use the parchment overhang to lift out the bars. Cut into 16 squares using a sharp knife and serve.
Nutrition Facts
Calories |
7100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.7 g | 452% | |
| Saturated Fat | 178.8 g | 894% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 976.8 g | 355% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 695.0 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1259 mg | 97% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3726 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
