Rocky Road Candy
Indulge in the perfect blend of rich chocolate, fluffy marshmallows, and crunchy toasted almonds with this easy Rocky Road Candy recipe! Made with semisweet chocolate chips, sweetened condensed milk, and a touch of butter, this no-bake treat comes together in just 15 minutes with minimal effort. The velvety chocolate base is accented with a splash of vanilla and a pinch of salt, while the mix of sweet and nutty textures creates an irresistible bite every time. Whether you’re prepping a quick holiday dessert, a homemade gift, or a crowd-pleasing snack, this recipe is sure to be a hit. Best enjoyed chilled, these decadent morsels are as delightful to make as they are to eat!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 300 grams semisweet chocolate chips
- 400 grams sweetened condensed milk
- 2 tablespoons unsalted butter
- 150 grams mini marshmallows
- 100 grams toasted almonds (or your preferred nuts)
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Instructions
Line an 8x8-inch (20x20 cm) square baking pan with parchment paper or lightly grease it with butter. Set aside.
In a medium-sized microwave-safe bowl, combine the semisweet chocolate chips, sweetened condensed milk, and unsalted butter.
Microwave the mixture in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and the mixture is smooth. Alternatively, you can melt the mixture in a double boiler over low heat.
Stir in the vanilla extract and a pinch of salt to enhance the flavors.
Allow the chocolate mixture to cool slightly for 2-3 minutes to prevent melting the marshmallows and nuts.
Fold in the mini marshmallows and toasted almonds, ensuring they are evenly coated in the chocolate mixture.
Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
Refrigerate the Rocky Road candy for at least 2 hours, or until it is firm and set.
Once firm, remove the candy from the pan using the parchment paper and place it on a cutting board.
Use a sharp knife to cut the candy into small squares or bars.
Serve immediately or store the candy in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 37.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 243 mg | 5% | |
*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.
