One of the most popular ice cream flavors now has a tasty no-bake treat you can enjoy with the same flavors! These no-bake rocky road bars combine classic chocolate, peanut butter, and marshmallows for a simple, fast, and easy dessert that is filled with classic flavors you love.
Rocky Road Bars
You already know that chocolate and peanut butter are a match made in Heaven, but did you know that adding marshmallows takes it to the next level? If you've ever had rocky road ice cream, then you know there is something special about adding those pillowy clouds of marshmallow with your favorite flavors.
Typically rocky road will have chocolate, nuts, and marshmallows, but this version uses peanut butter in the base of the bar skipping the nuts but keeping the flavor. My favorite part of this particular recipe is that it can be made with items you probably have in your pantry already!
What If I Have a Peanut Allergy?
One of the best things about this recipe is that you can definitely use alternatives to peanut butter if necessary. Almond butter, cashew butter, or even sunflower butter can all be substituted in this recipe. I've even seen versions that used Nutella in place of peanut butter for added chocolate and hazelnut flavor.
What Goes Into Homemade Rocky Road Bars?
This recipe has just three ingredients. Instead of using nuts in the recipe, this uses peanut butter for the flavor without the crunch. You can of course change that with the optional add-in listed below.
The type of chocolate used and peanut butter used is up to you and can vary greatly depending upon your preferences. In this recipe, the measurements are most important but the uniqueness of the ingredients is up to you.
- Chocolate chips, chunks, or pieces
- Peanut butter
- Mini marshmallows
- Chopped peanuts, pecans, walnuts, or cashews
- Cookie or candy pieces
- Chocolate chips
Kitchen Tools Needed
NOTE: The classic 9"x13" pan is easily found in every pantry, but if you prefer a thicker bar, you can use an 8"x8" pan for this recipe instead.
How to Make Rocky Road Bars
Line a 9"x13" baking dish with parchment paper and set it aside.
In a small saucepan, over low heat, melt the chocolate and peanut butter together until combined making sure to stir constantly so the chocolate doesn't burn.
Add in the marshmallows and stir to combine.
Pour into prepared dish and cover then refrigerate for 1-hour or until the chocolate has hardened.
Slice into squares to serve.
Frequently Asked Questions
The original recipe for ice cream was made by William Dreyer (yes, that ice cream), in 1929. When the stock market crashed later in the year, he dubbed the ice cream rocky road as a way to make people smile during a tough time.
Traditionally rocky road flavor has chocolate, marshmallows, peanut butter, and nuts, but this can vary by country or your personal preference. Some countries add cookie crumbs and others add bits of candy bars.
Typically you will see walnuts, peanuts, cashews, or almonds in rocky road flavored foods. If you wish to add nuts to this recipe, include ¼ cup total of your preferred nut.
Milk chocolate is most commonly used with this recipe. You can use semi-sweet or even dark chocolate if you prefer the flavor with peanut butter. High-quality chocolate such as Ghiradelli is a better choice than a generic bag of chocolate chips as it will melt smoothly and have a better flavor and texture once set into the bar.
You definitely can. Above I melt the chocolate and peanut butter on the stovetop, but you can also do that in the microwave. If you prefer the microwave, then simply add the peanut butter and chocolate to a microwave-safe bowl and heat in 30-second increments stirring between each until it has just melted. When the chocolate is mostly melted, remove and stir until it has completely melted. This prevents the chocolate from burning.
Tips for Storing Rocky Road Bars
You will refrigerate them for 30-minutes to 1-hour after making them to solidify the chocolate and set them before cutting. Otherwise, as long as they are stored in an airtight container they can be left out on the counter. If you live in a warmer climate or it is summertime, you may prefer to refrigerate them to keep the chocolate from melting.
The great thing about this recipe is that it has a very long shelf-life. While it could last longer, I would recommend eating within 10-days of preparing them. Just make sure that they are stored in an airtight container to keep them fresh.
Yes, you can freeze these for up to 3 months. However, when chocolate is frozen then thawed, it can change the color a bit. You may also notice the consistency of the marshmallows being different. So, since this is so fast and easy to make, I would recommend just making enough for when needed within a week of serving it.
Looking for More No-Bake Desserts?
If you love the idea of a no-bake dessert so your kitchen doesn't heat up unnecessarily, join the club! We will be adding more delicious ideas here soon, but for now, check out these favorites that are often on our dessert menu. Make sure you bookmark the recipes or print them out so you will have them on hand when you need an easy treat!
- 2 cups chocolate phunks
- 1 cup peanut butter
- 4 cups mini marshmallows
- Line a 9"x13" baking dish with parchment paper and set it aside.
- In a small saucepan, over low heat, melt the chocolate and peanut butter together until combined.
- Add in the marshmallows and stir to combine.
- Pour into prepared dish and cover then refrigerate for 1-hour or until the chocolate has hardened.
- Slice into squares to serve.
Add ¼ cup chopped peanuts for more texture.
Amount Per Serving: Calories: 329Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 138mgCarbohydrates: 35gFiber: 2gSugar: 25gProtein: 7g