The first time I made this Rocky Road Candy, my entire kitchen filled with the warm, sweet smell of melted chocolate, and I instantly felt like I’d stepped back into my childhood. I remember watching the chocolate chips slowly soften in the bowl, turning glossy and smooth as they melted together, and thinking how something so simple could become such an irresistible treat. Folding in the marshmallows and peanuts was my favorite part because the mixture looked like a delicious avalanche of textures. Every time I make it, I’m reminded why I love this recipe so much—it’s effortless, nostalgic, and unbelievably satisfying.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you rich, chewy, crunchy, chocolatey candy in minutes, without any complicated steps or special equipment—just melt, mix, chill, and enjoy, all while feeling like you’ve made something incredibly indulgent with barely any effort at all.
Ingredients
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 3 tablespoons vegetable oil
- 2 cups miniature marshmallows
- 1½ cups dry roasted cocktail peanuts
One thing I love about these ingredients is how perfectly they balance each other. The combination of semi-sweet and milk chocolate creates a deep, rich flavor that isn’t overly sweet but still decadent. The vegetable oil helps the chocolate melt smoothly and gives the final candy a softer bite—I used to skip it, but trust me, adding the oil makes a difference in texture. Miniature marshmallows bring that classic Rocky Road chewiness, and the dry roasted peanuts add the perfect salty crunch. If you’re allergic to peanuts, you can swap in almonds or cashews, but make sure they’re roasted because raw nuts don’t give the same flavor punch.
Equipment Needed
- Microwave-safe bowl
- Rubber spatula
- 9×13-inch pan
- Parchment paper
- Measuring cups
- Spoon or offset spatula
A microwave-safe bowl is essential because you’ll melt the chocolate in the microwave, and you need something that won’t overheat or scorch the chocolate. I prefer glass since it holds heat well and melts the chocolate evenly. The rubber spatula is perfect for stirring the mixture and folding in the marshmallows and peanuts without crushing them. A parchment-lined 9×13-inch pan makes lifting and cutting the candy much easier—I’ve tried greasing the pan before, and the candy stuck horribly. Measuring cups ensure accurate ratios, especially for the mix-ins. And the spoon or offset spatula helps spread the mixture smoothly into the pan.
Step-by-Step Instructions
When I start making Rocky Road Candy, I always line my pan with parchment paper first so I’m not scrambling later with melted chocolate all over my hands—that mistake only needed to happen once for me to learn. Then I pour both kinds of chocolate chips into a large microwave-safe bowl, drizzle in the vegetable oil, and microwave in 30-second increments. The chocolate softens slowly at first, and I stir between each round until it becomes perfectly smooth and glossy. The aroma that comes from the bowl is incredible; it fills the whole kitchen with chocolatey warmth.
Once the chocolate is melted, I let it cool for about a minute so it doesn’t melt the marshmallows instantly. The first time I made this recipe, I dumped everything in immediately and ended up with a sticky mess of half-melted marshmallows that completely lost their shape—lesson learned. When the chocolate is warm but not hot, I fold in the marshmallows and peanuts gently. I love this moment because the mixture turns chunky and rugged, exactly what Rocky Road should look like.(See the next page below to continue…)