Rocky Road Recipe

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.

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Course: Dessert

Cuisine: American

Keyword: rocky road bars, rocky road recipe

Prep Time: 20

Refrigerate: 1

Total Time: 1 20

Servings:

Calories: 305kcal

Author: Donnalea

Equipment

9x9 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 9x9 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