Rocky Road Candies made with chocolate chips, sweetened condensed milk, mini marshmallows, and peanuts for an easy no-bake treat.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It’s funny… every time I make Rocky Road Candies, I feel this tiny rush of nostalgia, almost like I’ve walked back into my childhood kitchen where the cabinet doors always squeaked and the radio was somehow permanently stuck between two stations. I remember making Rocky Road candy bars with my mom during one of those humid summer afternoons when the air felt thick enough to chew. We weren’t trying to be chefs — we were mostly trying to avoid turning on the oven because the house already felt like a sauna. But we’d melt chocolate anyway, sweat trickling down our backs, talking about nothing and everything. Even now, when I stir together the peanuts and marshmallows, I get this weird déjà vu of her telling me to “just eyeball it,” which always made me panic because I was a strict rule-follower at the time.
Maybe you’ve had that moment before — where a dessert isn’t just a dessert, but like… a place you go back to emotionally? I don’t know, maybe that sounds cheesy. Or chocolatey? But Rocky Road Candies do that for me. They feel like one of the last uncomplicated things in life. Melt chocolate. Stir in the good stuff. No overthinking. And honestly, in the middle of the chaos of everything right now — grocery prices, group chats, existential spirals at 2 a.m. — a simple candy recipe that tastes like childhood feels almost rebellious.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Rocky Road Candies Recipe?
So here’s the thing I always forget until I’m literally halfway through making a batch: Rocky Road Candies are absurdly easy. Like—you blink, and they’re done. And yet somehow they taste like you spent the entire afternoon crafting them with delicate chocolate artistry. I kinda love that contradiction. There’s this perfect mix of chewy marshmallow pockets, crunchy peanuts, and that fudgy chocolate layer that seems almost too smooth to be real.
But maybe what makes this Rocky Road treat special is the vibe it brings with it. It’s low pressure. It’s forgiving. It doesn’t judge you if the chocolate clumps for a second or if you accidentally eat half the marshmallows before they hit the bowl. (Totally guilty.) And the flavor? It lands somewhere between candy shop nostalgia and “I needed this today, like really needed it.” It’s not flashy. It’s not fancy. It’s just… right. Most of the time, anyway. Who knows, maybe you’ll think differently — but I doubt it.
Ingredient Notes:
Before we dive into the step-by-step part, let’s talk ingredients, because the cast for these Rocky Road Candies is tiny but mighty. Like a little indie band that somehow sounds better than the big stadium groups.
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Semisweet Chocolate Chips: The backbone of the whole candy situation. Sweet, but not too sweet. Kind of like the friend you can hang out with for hours without needing a break. You can use dark chocolate if you’re feeling bold or dramatic — your call.
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Butter: It’s just two tablespoons, but somehow it makes the entire chocolate mixture feel richer… smoother… a little more “put together,” which, honestly, is more than I can say for myself on most Mondays.
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Sweetened Condensed Milk: If you’ve ever opened a can of this stuff and been tempted to eat it straight with a spoon, you’re my people. It’s thick and indulgent and basically carries the whole Rocky Road candy mixture to greatness.
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Dry-Roasted Peanuts: They add balance and crunch — like comic relief in a movie that’s getting a little too emotional.
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Mini Marshmallows: These melt just a tiny bit into the warm chocolate. Not fully, but just enough to give you those gooey surprises that make Rocky Road Candies what they are. Also, they’re fun to snack on while you cook. I do it every time, no shame.
How To Make Rocky Road Candies?
Making Rocky Road Candies feels like one of those activities where you’re allowed to relax your shoulders and breathe a little. So let’s walk through it like two friends hanging out in the kitchen.
Step 1: Prep the Pan
Line a 9×13-inch pan with wax paper. Don’t skip this — trust me, it’s like laying down a safety net for your future self. And let’s be real, future you deserves that.
Step 2: Melt the Chocolate + Butter
Pop the chocolate chips and butter into a microwave-safe bowl and heat in 30-second bursts. Stir in between because chocolate burns faster than my optimism on a Monday morning. When it’s silky and smooth, stir in the sweetened condensed milk. It’ll thicken immediately — kind of satisfying in a “science class flashback” way.
Step 3: Mix the Peanuts + Marshmallows
In another bowl, toss the peanuts and marshmallows together. This step always feels like making trail mix for someone with a sweet tooth and questionable hiking intentions.
Step 4: Combine Everything
Pour the nut-marshmallow mix into the warm chocolate and try not to panic when everything looks chaotic for the first few seconds. It comes together — just keep stirring. Like life, sometimes.
Step 5: Spread + Chill
Transfer the mixture into your lined pan and smooth it out. It never looks perfect, and that’s honestly part of the charm. Let it chill in the fridge for about two hours, preferably while you do something relaxing like scrolling way too long on TikTok.
Step 6: Slice + Eat
Lift the slab out, cut into squares, and try not to eat half before anyone else notices. Or do. I won’t judge.
Want To Save This Recipe?
Storage Options:
One of the things I low-key love about Rocky Road Candies is how well they store. Like, they actually cooperate with you — a rare trait for desserts. Keep them in an airtight container in the fridge for about a week, though I swear mine have never survived past day three because people “just grab one” every time they walk by. You can also freeze them if you want to feel like someone with their life together. They thaw fast, too.
Variations and Substitutions:
Making Rocky Road Candies is like decorating your room — you can follow the original layout, or you can express your chaos.
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Swap nuts: almonds, pecans, walnuts, cashews… or skip them if you’re allergic or just not in the mood for crunch.
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Switch the chocolate: dark chocolate gives a moody, winter-night vibe; milk chocolate is more “Saturday afternoon cartoons.”
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Add-ins: dried cherries, crushed pretzels, coconut flakes, sprinkles (always sprinkles), even cookie bits.
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Holiday version: pastel marshmallows for Easter, red-and-green ones for Christmas — it’s giving festive grandma energy, but in a good way.
What to Serve with Rocky Road Candies?
You know how some desserts demand a supporting cast? Rocky Road Candies don’t need one, but it’s fun to pair them anyway.
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Ice-cold milk (classic move).
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Hot chocolate, because doubling up on chocolate is basically therapy.
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Coffee — especially if you’re the “I need something sweet after every meal” type.
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Vanilla ice cream topped with chopped Rocky Road Candies (game changer).
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Movie nights, long car rides, holiday platters, or honestly just Tuesdays when you need a tiny win.
Frequently Asked Questions:
Can I make Rocky Road Candies without nuts?
Yep! Pretzels, cereal, or extra marshmallows all work. Honestly, you can get wild with it — that’s the fun part.
Why did my chocolate get grainy?
Ugh, been there. It probably overheated a bit. Chocolate is dramatic like that. Just lower the bursts next time and stir more often.
How long do Rocky Road candies last?
A week in the fridge or a couple months in the freezer… in theory. Mine disappear faster than that, but maybe your household has more self-control.
Alright, now I’m curious — when you make these Rocky Road Candies, are you eating them right out of the pan, or are you one of those mysterious people who can actually wait for them to firm up? Let me know, because I genuinely don’t understand that kind of patience.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rocky Road Candies
Ingredients
- 1 12-ounce package semisweet chocolate chips
- 2 tablespoons butter
- 1 14-ounce can sweetened condensed milk
- 2 ½ cups dry-roasted peanuts
- 1 16-ounce package miniature marshmallows
Instructions
Prepare the Pan:
- Line a 9x13-inch baking pan with waxed paper, ensuring the surface is fully covered to facilitate easy removal of the finished candies.
Melt the Chocolate Mixture:
- Place the semisweet chocolate chips and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each interval, until the mixture is fully melted and smooth. Once melted, stir in the sweetened condensed milk until the mixture becomes cohesive and well combined.
Combine Peanuts and Marshmallows:
- In a separate mixing bowl, combine the dry-roasted peanuts and miniature marshmallows. Toss to evenly distribute the ingredients.
Incorporate Dry Ingredients:
- Gradually fold the peanut and marshmallow mixture into the warm chocolate base. Continue mixing until all components are evenly coated and incorporated.
Transfer and Chill:
- Pour the mixture into the prepared pan, spreading it into an even layer. Refrigerate for approximately 2 hours, or until fully firm.
Cut and Serve:
- Once chilled, lift the candy slab from the pan using the waxed paper. Cut into 24 squares and serve.
Notes
- Ensure that the dry-roasted peanuts, miniature marshmallows, and chocolate chips are certified gluten-free, as cross-contamination can occur during manufacturing.
- Most brands of sweetened condensed milk are gluten-free, but confirming the label is recommended.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
