Rocky Road Candies
A classic Rocky Road Candies recipe made with melted chocolate, sweetened condensed milk, dry-roasted peanuts, and mini marshmallows. A quick, no-bake treat that sets beautifully and delivers rich, nostalgic flavor.
24 Servings
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
This recipe is naturally gluten-free with one precaution:
- 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.