No-Bake Rocky Road Bars with Peanuts

No-Bake Rocky Road Bars

These rocky road bars set into a chunky chocolate slab with roasted peanuts for crunch and miniature marshmallows throughout. This version uses chocolate and creamy peanut butter as the binder, with peanuts rather than cereal as the crunchy mix-in. Let the melted chocolate cool briefly before adding the marshmallows so they remain visible. Press the mixture into a lined pan without smoothing away its rough top, then chill until firm enough to cut.

Prep time: 15 minutes | Active cook time: 5 minutes | Chill time: At least 3 hours | Makes: 16 bars or squares

Ingredients for No-Bake Rocky Road Bars

• 12 ounces semisweet chocolate chips (about 2 cups; 340g)
• 1/2 cup conventional creamy peanut butter (about 130g)
• 1 cup roasted peanuts, salted or unsalted (145g)
• 2 cups miniature marshmallows (100g)
• Optional: a pinch of flaky salt, if using unsalted peanuts

Use conventional creamy peanut butter for a more predictable set; natural peanut butter may behave differently.

How to Make No-Bake Rocky Road Bars

1. Line the pan: Line an 8-inch square pan or similarly sized shallow rectangular dish with parchment, leaving overhang on two sides for lifting out the slab.
2. Melt the binder: Combine the chocolate chips and peanut butter in a medium heavy-bottomed saucepan. Stir continuously over low heat for about 4 to 5 minutes, checking as soon as the chips begin to soften. Remove from the heat when the mixture is smooth and no unmelted chips remain. Do not let it bubble.
3. Cool briefly: Let the mixture stand for about 3 to 5 minutes, stirring once or twice. It should still be fluid and easy to stir, but no longer steaming or intensely hot.
4. Add the mix-ins: Fold in the peanuts and, if using, the salt. Gently fold in the marshmallows just until distributed so the white pieces remain distinct.
5. Fill the pan: Transfer the mixture to the lined pan and press it to the edges in an even layer. Leave the top rough and uneven.
6. Chill: Refrigerate uncovered for at least 3 hours. The center should feel firm, and the slab should hold its shape when lifted by the parchment. If it bends, chill it longer.
7. Cut: Lift out the slab and cut it into 16 bars or squares with a sharp knife. If the knife drags or the bars soften while cutting, return them to the refrigerator until firm.

How to Keep the Marshmallows Visible

Very hot chocolate can melt the marshmallows into the binder. The short cooling pause lets the mixture stay fluid enough to coat them without losing their shape. Once the binder has cooled, fold the marshmallows in gently rather than stirring them for an extended time.

For another no-bake chocolate-and-peanut-butter treat, try these No-Bake Avalanche Cookies.

Storage

Keep the bars covered in the refrigerator and return them to the fridge between servings, especially in warm conditions. They can be made ahead and kept chilled until serving. About a week is a storage guide, not a guarantee.

For a smoother bar without the rocky road mix-ins, see these No-Bake Chocolate Peanut Butter Bars.

Nutrition

Approximate nutrition per bar, based on 16 bars: 225 calories, 6g protein, 15g fat, and 21g carbohydrates. Per 100g: about 505 calories, 12g protein, 33g fat, and 47g carbohydrates. Values vary by ingredient brand and portion size.