I’ll never forget the first time I stirred together a batch of Rocky Road Candy in my own kitchen. The rich, sweet scent of melting chocolate, the nutty aroma of toasting almonds, and the pillowy softness of the marshmallows created a whirlwind of anticipation. When I finally took a bite of the cooled, cut squares, it was pure nostalgia—a perfect balance of crunchy, chewy, and creamy that felt like a hug in candy form. That moment, sharing it with my family and seeing their eyes light up, made me realize this wasn’t just a recipe; it was a sweet, tangible piece of joy.
Why You’ll Love This Recipe
You are going to adore this recipe because it’s the simplest, most forgiving candy you can possibly make, yet it yields the most impressive and delicious results. There’s no tricky tempering of chocolate or candy thermometers required. It’s a wonderfully tactile, fun recipe to make with kids or for a last-minute holiday gift, and it delivers that classic, beloved flavor combination that makes everyone feel like a kid again.
Ingredients
- 12 ounces high-quality semisweet chocolate chips (about 2 cups)
- 1/4 cup creamy peanut butter
- 3 cups mini marshmallows
- 1 cup roasted, salted almonds (or walnuts or pecans), roughly chopped
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup crushed pretzel sticks or graham crackers
The quality of your chocolate is everything here. I’ve learned this the hard way. Don’t use generic baking chips; opt for a good brand like Guittard or Ghirardelli. The peanut butter is your secret weapon for a smoother, creamier texture and a hint of salty depth—trust me, do not skip it. And using salted nuts is crucial; that little pop of salt balances the intense sweetness perfectly.
Equipment Needed
- 8×8 inch or 9×9 inch baking pan
- Parchment paper
- Medium-large heatproof bowl
- Saucepan for double boiler (or a microwave-safe bowl)
- Spatula
- Measuring cups and spoons
- Knife for cutting
The parchment paper is non-negotiable. My first attempt ended with me chiseling candy shards out of the pan. Lining your pan with a parchment paper sling (with overhang on two sides) guarantees you can lift the entire block out for easy, clean cutting. A double boiler is my preferred method for melting chocolate gently, but a microwave works if you’re very careful.
Step-by-Step Instructions
First, I line my 8×8 inch pan with parchment paper, letting the edges hang over two sides like a sling. I give it a very light spritz of cooking spray to ensure nothing sticks. Then, I roughly chop my roasted almonds. I like a mix of bigger chunks and smaller pieces for varied texture. I measure out my marshmallows and have all my ingredients ready to go because once the chocolate is melted, things move quickly.
Next, I set up my double boiler. I place a heatproof bowl over a saucepan with an inch of simmering water, making sure the bottom of the bowl doesn’t touch the water. Into this bowl, I add the chocolate chips and peanut butter. I stir them almost constantly as they melt together into a smooth, glossy, luxurious river. The smell is absolutely divine. I then remove the bowl from the heat and immediately stir in the vanilla extract.(See the next page below to continue…)