This rocky road recipe makes the best no-bake summer recipe!

With the perfect pairing of peanut butter and chocolate, and loaded with marshmallows and crisp rice cereal, this no bake recipe is creamy and delicious.

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A Feel Good Favorite!

This rocky road recipe is one of those simple, soul-satisfying treats that brings everyone back to the kitchen for “just one more square.” They are irresistibly chewy, gooey, crunchy, and chocolaty.
No need to turn on the oven on hot days with this easy recipe. Just one pot and a little patience while it sets are all you need.
Kid friendly rocky road allows little ones to help stir in the marshmallows and cereal (and lick the bowl clean too).
Make this versatile recipe on a cozy Sunday afternoon, as a last-minute potluck dessert, to take to the beach, or to a backyard BBQ. This crowd pleasing dessert is sure to become a staple in your recipe box.

butter, semi sweet chocolate, peanut butter, dark chocolate chunks, rice krispies, marshmallows to make rocky road recipe

Rockin’ Ingredients for a Smooth Snack

Fudgy Foundation: The rich fudge like base brings everything together. Peanut butter adds creaminess and a nutty flavor. The semi-sweet chocolate chips, with their smooth, balanced chocolate flavor isn’t too sweet, and the dark chocolate chips provide a deep chocolate flavor. Real butter always tastes great, and helps melt everything into a luscious, pourable sauce.
Fun Mix-Ins: Mini marshmallows add gooey, chewy pops of sweetness and make that recognizable rocky road magic happen. The crisp rice cereal brings the crunch and lightens the texture a bit so that each bite has a satisfying crisp.

Tasty Twists & Variations

Make a more salty and sweet treat by adding a pinch of flaky sea salt on top before it cools.
For a campfire-inspired treat add some coarsely crushed graham crackers.
Looking for more crunch? Add in chopped roasted almonds, pecans, walnuts or peanuts for extra texture.
Add in colored mini marshmallows to match the holiday. Try red and green mini marshmallows for Christmas, or pastel colors for Easter. Drizzle with colored or white chocolate for even more fun.
Looking for a nut free treat? Use sunflower seed butter instead of peanut butter. Or simply omit the peanut butter altogether.

rocky road recipe ingredients in a saucepan before melting

rocky road recipe fudgy sauce melted in a saucepan

How To Make Rocky Road Bars

Make the fudgy base – melt together the peanut butter, chocolate chips (both kinds), and butter until smooth and glossy. Remove from heat to cool slightly.
Add mix in’s – stir in the mini marshmallows and crisp rice cereal until everything is coated.
Chill and slice – press the mixture into a pan. Let cool completely, then lift out using the parchment edges and slice into squares.
Best served chilled!

rocky road recipe in a parchment lined pan

Tips From My Nook to Yours….

Line pan with parchment so that the bars are easy to remove and slice.
Melt over low heat and slowly. Patience is key, burnt chocolate is a rocky road of its own!
Use fresh marshmallows. If they are old they will be tough.
Don’t over-stir once the marshmallows are in, be sure they do not melt. You want to keep them whole for that signature rocky road look.
Again, patience is key. Let rocky road bars chill completely before slicing. It’s worth the wait!
Be sure to use a sharp knife when slicing. Another great tip is to run your knife under hot water and wipe dry in between each slice for the best presentation.

rocky road recipe on a white plate with a bite taken out

To Store or To Share?

Store bars in an airtight container at room temperature for 3 days.
Fridge-friendly? Yep! Chill these fudgy bars for up to a week.
Want to make ahead and store longer? Place squares between wax paper in a freezer-safe container and freeze for up to 2 months.
Need an adorable edible gift? Wrap squares in parchment and tie with some twine or ribbon.

More Delish Dessert Recipes

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Rocky Road Recipe

Donnalea

Servings

Prep 20

Refrigerate 1

Total 1 20

Print Pin

Make these rocky road bars with pantry staples like peanut butter, chocolate chips, marshmallows, and crisp rice cereal for a texture packed no bake dessert.

Equipment

9×9 inch pan
saucepan

Ingredients

1 cup peanut butter
1 cup semi sweet chocolate chips
1 cup dark chocolate chips
3 Tablespoons butter
6 cups mini marshmallows or 280g, or a 10 ounce bag
1 cup crisp rice cereal Rice Krispies

Instructions

Line a 9×9 inch pan with parchment paper, leaving some overage on two ends.
In a large pot, melt peanut butter, chocolate chips, and butter over medium low heat until just melted.
Remove from heat and cool slightly. Add mini marshmallows and crisp rice cereal.
Stir until the chocolate sauce covers the marshmallows completely.
Fold into prepared pan. Cool completely. I refrigerate so the bars are completely firm before slicing.
Using a knife, cut along the edge without the parchment paper to loosen from the side. Then using the parchment paper on each end, pull the squares up and out of the pan.
Place onto a flat surface or cutting board. Using a sharp knife, cut into desired sized pieces.

Notes

Store bars in an airtight container at room temp for up to 3 days, or in the fridge for a week.
For longer storage, freeze between layers of wax paper for up to 2 months.

Nutrition

Calories: 305kcalCarbohydrates: 32gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 6mgSodium: 114mgPotassium: 229mgFiber: 2gSugar: 20gVitamin A: 72IUVitamin C: 0.1mgCalcium: 50mgIron: 1mg

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