Rocky Road
Ingredients
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- 1 1/2 cups almonds – toasted, coarsely chopped (~169 n/a almonds)
- 12 ounces semisweet chocolate – chopped
- 14 ounces sweetened condensed milk
- 2 tablespoons unsalted butter
- 1/4 teaspoons salt
- 1 teaspoons vanilla extract
- 3 cups mini marshmallows
Instructions
1. Line a 9-inch square pan with parchment paper, leaving overhang on two sides for easy lifting.
2. Heat the oven to 350°F. Spread the almonds on a baking sheet and toast until fragrant and a shade darker, 8–10 minutes; cool completely, then coarsely chop.
3. In a heatproof bowl set over a pan of gently simmering water (do not let the bowl touch the water), combine the semisweet chocolate, sweetened condensed milk, and unsalted butter. Stir gently until fully melted and smooth, 3–5 minutes; remove the bowl from the heat.
4. Stir in the salt and vanilla extract until evenly incorporated.
5. Using a broad spatula, quickly fold in the mini marshmallows and the chopped nuts until just distributed; scrape the mixture into the prepared pan and smooth the top.
6. Chill until firm enough to cut cleanly, 2–3 hours. Lift out by the parchment, cut into 1–1.5 inch squares, and serve.
Rocky Road is a chocolate confection studded with soft marshmallows and crunchy nuts, delivering a satisfying contrast of textures in every bite. The base is rich, smooth, and fudgy, while the mix-ins add chew and snap so it never eats one-note. It’s sweet and indulgent, designed to be cut into small pieces for sharing.
The idea of “Rocky Road” traces back in the United States to the late 1920s as a chocolate–marshmallow–nut combination popularized in ice cream and later expressed in candy bars and homemade confections. Over time the theme spread internationally, inspiring regional spins—from American fudge-style squares to British and Australian no-bake slices. Despite local variations, the core trio of chocolate, marshmallow, and nuts defines the identity and nostalgia of the treat.