I remember the first time I needed a dessert, fast. Friends were coming over in an hour, and all I had was a half-eaten bag of marshmallows and some baking chocolate.
That’s when the magic of Rocky Road hit me. It’s not really a recipe; it’s more like a delicious, chocolatey construction project. No oven, no fancy techniques, just pure, simple joy.
These squares are the perfect storm of textures. You get the rich, smooth chocolate, the soft, chewy marshmallows, and that satisfying crunch from the biscuits and nuts. Let’s make some memories.
What You’ll Need
This recipe is all about simple, easy-to-find ingredients. Here’s your shopping list.
- 1 (10-ounce) bag of semi-sweet chocolate chips (about 1 ¾ cups)
- 1/2 cup unsalted butter, cut into pieces
- 1 (14-ounce) can of sweetened condensed milk
- 2 cups crushed digestive biscuits or graham crackers
- 1 cup chopped walnuts or pecans (optional)
- 2 cups mini marshmallows
- A pinch of sea salt
Pro Tips
I’ve made these squares more times than I can count. Here are a few tricks I’ve learned along the way to guarantee they turn out perfectly every single time.
1. The Parchment Paper Sling
Don’t just line your pan; let two sides of the parchment paper hang over the edges. These “slings” will let you lift the entire chilled block out of the pan for incredibly clean and easy slicing. No more digging out the first piece.
2. Cool It Down
After you melt your chocolate and butter, let the mixture cool for just a minute or two before adding the marshmallows. If it’s piping hot, your marshmallows will melt into a gooey mess instead of staying whole.
3. The Right Crush
Don’t pulverize your biscuits into dust. You want a mix of small crumbs and larger, pea-sized pieces. This variety adds to the crunchy texture. A ziplock bag and a rolling pin give you perfect control.
4. Press Firmly
When you transfer the mixture to your pan, use the back of a spatula or your hands (lightly greased) to press it down firmly and evenly. This helps the squares hold together and prevents them from being crumbly.
Tools Required
You don’t need any fancy gadgets for this one. Just a few kitchen basics will do the trick.
| Tool | Purpose |
|---|---|
| Large Microwave-Safe Bowl | For melting chocolate |
| Rubber Spatula | For mixing and spreading |
| 8×8 or 9×9-inch Pan | To shape and chill the bars |
| Parchment Paper | For easy removal |
Substitutions and Variations
Rocky Road is meant to be customized! Think of this recipe as a starting point and feel free to get creative with what you have on hand.
- Chocolate: Swap semi-sweet for milk chocolate if you have a sweeter tooth, or use dark chocolate for a richer flavor. A mix of two is also fantastic.
- Biscuits: No digestives? Use shortbread, Biscoff cookies, or even salty pretzels for a sweet-and-salty kick.
- Nuts: Almonds, peanuts, or pistachios work great. For a nut-free version, leave them out or substitute with sunflower seeds or pumpkin seeds.
- Mix-ins: This is where it gets fun. Try adding dried cherries, chopped-up candy bars (like Mars or Butterfingers), or even a cup of popcorn.
Make-Ahead Tips
These squares are a perfect make-ahead dessert. You can prepare them up to 3 days in advance.
Just follow the recipe, let them chill completely, and then store them uncut in their pan, tightly covered with plastic wrap, in the refrigerator.
Slice them up just before you’re ready to serve for the freshest look and feel.
How to Make No-Bake Rocky Road Squares
Ready for the simplest dessert instructions ever? Here we go.
Step 1: Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides to create a sling. Set aside.
Step 2: Place your biscuits in a large zip-top bag and gently crush them with a rolling pin or the bottom of a pan. You want a mix of fine crumbs and small, chunky pieces.
Step 3: In a large, microwave-safe bowl, combine the chocolate chips, butter, and sweetened condensed milk. Microwave in 30-second intervals, stirring well after each one, until the mixture is completely melted and smooth. Be careful not to overheat it.
Step 4: Remove the bowl from the microwave and stir in the pinch of salt. Let the mixture sit for 1-2 minutes to cool down slightly.
Step 5: Add the crushed biscuits and chopped nuts (if using) to the chocolate mixture. Stir until everything is well coated.
Step 6: Gently fold in the mini marshmallows. Mix just until they are distributed. You don’t want to overmix or they’ll start to melt.
Step 7: Immediately pour the mixture into your prepared pan. Use your spatula to spread it into an even layer, pressing down firmly to compact it.
Step 8: Refrigerate for at least 2-4 hours, or until the block is completely firm to the touch. Overnight is even better.
Step 9: Once firm, use the parchment paper sling to lift the entire block out of the pan. Place it on a cutting board and slice it into 16 squares. Serve chilled.
Nutrition, Swaps, and Serving Ideas
This section helps you fit these delicious squares into your lifestyle, no matter your dietary needs.
| Serving & Dietary Information | |
|---|---|
| Nutrition (Approx.) | Per square (1 of 16): 250-300 calories. This is a treat, so enjoy it in moderation! |
| Gluten-Free Swap | Use your favorite gluten-free shortbread-style cookies. |
| Vegan/Dairy-Free Swap | Use dairy-free chocolate, coconut oil, and coconut condensed milk. Most marshmallows are vegan, but check the label for gelatin. |
| Meal Pairings | Perfect with a cold glass of milk, a hot cup of coffee, or alongside a simple scoop of vanilla ice cream. |
| Time-Saving Tip | Measure out all your “dry” ingredients (biscuits, nuts, marshmallows) into one bowl while the chocolate melts to streamline the mixing process. |
Leftovers and Storage
If you somehow have any leftovers, storing them is simple.
Place the squares in an airtight container, separating layers with a piece of parchment paper to prevent sticking. They will keep in the refrigerator for up to one week.
You can also freeze them for up to a month. Just let them sit at room temperature for about 10-15 minutes before serving so they can soften up a bit.
Frequently Asked Questions
Here are answers to a few common questions that might pop up.
Q1. Why are my squares falling apart?
Ans: This usually happens for two reasons. Either the mixture wasn’t pressed firmly enough into the pan, or it wasn’t chilled for long enough. Be sure to really compact the mixture and give it at least 2-4 hours in the fridge.
Q2. Can I use a different kind of pan?
Ans: Absolutely. A 9×13 inch pan will work, but your squares will be much thinner. You may need to reduce the chill time slightly. A round cake pan also works for a fun, pie-shaped presentation.
Q3. My chocolate seized up and got grainy. What happened?
Ans: This can happen if the chocolate gets too hot or if a tiny bit of water gets into it. Always melt chocolate gently in short bursts, and make sure your bowl and spatula are completely dry.
Q4. Can I make this on the stovetop?
Ans: Yes. If you don’t have a microwave, use a double boiler. Place a heatproof bowl over a saucepan with an inch of simmering water. Add the chocolate, butter, and condensed milk to the bowl and stir until smooth.
Wrapping Up
And there you have it. A ridiculously easy, endlessly customizable treat that everyone loves. There’s no pressure for perfection, just the fun of mixing a bunch of delicious things together.
It’s the kind of recipe you’ll make for potlucks, bake sales, or just a Tuesday night when you need a chocolate fix. It’s simple, satisfying, and always a huge hit.
Now it’s your turn! Give these No-Bake Rocky Road Squares a try. I’d love to hear how they turned out for you. Drop a comment below and let me know if you tried any fun variations!
