The first time I made this Rocky Road Candy, I was looking for a recipe that felt like a celebration in a pan. As I stood at my stovetop, melting chocolate and stirring in fluffy marshmallows, the rich, sweet aroma filled my kitchen with a sense of pure holiday magic. That feeling only grew when I poured the glossy mixture into a pan, studded it with salty peanuts and extra marshmallows, and waited for it to set. The moment I cut into the finished slab and tasted that first piece—an incredible symphony of creamy chocolate, chewy marshmallow, crunchy nut, and crisp cookie—I knew I’d found my new favorite no-bake treat. It’s joyfully messy, deeply nostalgic, and so easy to make that it feels like a delicious secret.
Ingredients
- 3 cups (18 oz) semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups mini marshmallows, divided
- 1 1/2 cups salted peanuts (or roasted almonds)
- 1 1/2 cups coarsely broken graham crackers or vanilla wafer cookies
Let’s talk ingredients, as quality here makes all the difference. Using good semi-sweet chocolate chips is key—they melt smoothly and provide the perfect rich base. The sweetened condensed milk is the magic binder; don’t substitute evaporated milk, it won’t work the same. It creates that signature fudgy, sliceable texture. I use salted peanuts because the hit of salt cuts through the sweetness beautifully and elevates every bite. For the cookies, I prefer graham crackers for a hint of honey, but vanilla wafers or even broken pretzels are fantastic. And don’t skip the pinch of salt and vanilla extract; they round out the chocolate flavor and make it taste professional.
Equipment Needed
- Heavy-bottomed medium saucepan
- Wooden spoon or silicone spatula
- 9×13 inch baking pan
- Parchment paper
- Measuring cups
- Knife for cutting
Your equipment list is wonderfully simple. A heavy-bottomed saucepan is my top recommendation because it distributes heat gently and prevents the chocolate from scorching—a lesson I learned after burning a batch in a thin pot! Lining your 9×13 pan with parchment paper is a non-negotiable step for me. It creates a sling that lets you lift the entire block of candy out for easy, clean slicing. Trying to pry it out of a greased pan is a sticky nightmare. A wooden spoon or heat-resistant spatula is perfect for stirring, and a good knife is all you need for the final, satisfying cut into squares.
Step-by-Step Instructions
I always begin by lining my 9×13 pan with parchment paper, letting the ends overhang the sides for easy removal later. This one step saves so much frustration. Then, I measure out all my add-ins—the marshmallows, peanuts, and broken cookies—and set them aside. Having everything ready (what chefs call mise en place) is crucial because once the chocolate is melted, you need to work quickly. I like to reserve about a half-cup of mini marshmallows to press on top at the end for a pretty, bumpy Rocky Road surface.
In my heavy-bottomed saucepan over the lowest possible heat, I combine the chocolate chips, sweetened condensed milk, butter, and salt. I stir constantly and patiently with a wooden spoon. The goal is to melt everything together slowly and evenly into a gloriously smooth, glossy fudge base. Rushing this with higher heat is the surest way to seize the chocolate. I remove the pan from the heat as soon as the last chip melts, then immediately stir in the vanilla extract.(See the next page below to continue…)