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 folded into a rich, creamy chocolate and peanut butter fudge.
It’s time for something sweet. If you’re going to indulge, you might as well go all the way—these Rocky Road Bars deliver. They’re rich, decadent, no-bake, crunchy, nutty, chewy, marshmallow-studded chocolate indulgence.
They’re perfect for using up broken crispy cookies and the last marshmallows in the bag, or for making intentionally when the craving hits. Dress them up with candy-coated chocolates for special occasions, or keep them classic for everyday snacking.
Here in Alberta we joke about our dreadful spring roads—frost heaves and potholes that make driving an adventure. This rocky road is a much nicer alternative: sweet, chocolatey, and much more pleasant to encounter than potholes. It’s the kind of rocky road I want to see this season.
I love how simply these come together: melt chocolate with butter and a spoonful of peanut butter, toss in marshmallows, cookie chunks, nuts, and raisins, press into a pan, and chill. The hardest part is waiting for the fudge to set—though sampling a corner or two while it cools is practically required.
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Notes: Use any crisp cookies you have on hand—graham wafers, digestive biscuits, or animal crackers. If you need the bars to be gluten-free, choose gluten-free cookies. Break cookies into roughly 1-inch pieces rather than crumbs for better 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)
- 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
Line a 9″ x 9″ baking pan with two parchment or foil slings that overlap and rise up the sides so you can lift the finished bars out easily. One strip should lie lengthwise and the other crosswise.
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. Remove the pan from the heat and stir in the chocolate chips until melted and glossy.
Pour the melted chocolate over the marshmallow mixture, scraping the bowl with a spatula to coat everything evenly. Transfer the mixture to the prepared pan and press it into an even layer—don’t worry about perfection; a little unevenness is part of the rocky road charm.
If you like, press candy-coated chocolate disks or mini candy eggs into the top for decoration.
Refrigerate the pan until the bars are firm, several hours. Lift the block out using the parchment or foil slings and cut into 16 squares.
Makes 16 bars.
Guten Appetit!
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