Christmas Rocky Road Bars
Christmas Rocky Road Bars are a no-bake chocolate confection cut from a thick, chilled slab. Mini marshmallows make distinct white pockets in each bar, while chopped peanuts add crunch throughout and on the bumpy top. There’s no crust or holiday decoration to prepare.
Let the melted chocolate cool until it is warm but still fluid before adding the marshmallows. If it is too hot, they can melt into the chocolate instead of remaining visible in the cut bars.
Ingredients for Christmas Rocky Road Bars
- 20 ounces semisweet chocolate chips or chopped semisweet chocolate (565g)
- 2 tablespoons unsalted butter (30g)
- 4 cups mini marshmallows, divided (200g)
- 1 cup dry-roasted peanuts, roughly chopped and divided (145g)
- A small pinch of flaky salt, optional
How to Make Christmas Rocky Road Bars
Allow about 20 minutes for preparation and 5 minutes for melting the chocolate, plus at least 2 hours to chill.
- Line the pan: Line an 8-inch square pan with parchment, leaving overhang on two opposite sides. Set aside a small handful each of marshmallows and chopped peanuts for the top.
- Melt the chocolate: Put the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. Keep water and steam out of the bowl, and stir gently until smooth. Alternatively, use a microwave-safe bowl and microwave at medium power in short bursts. Check after the first 30 seconds, stirring between bursts, until no unmelted pieces remain.
- Let it cool: Remove the bowl from the heat. Stir occasionally for 5 to 10 minutes, until the chocolate is warm and fluid but no longer hot. The bowl should feel warm, not hot, to the touch.
- Fold in the marshmallows and peanuts: Add all but the reserved handfuls. Fold gently just until coated and distributed, without crushing the marshmallows.
- Fill the pan: Scrape the mixture into the lined pan and gently press it into the corners. Press the reserved marshmallows and peanuts onto the surface, leaving the top uneven. Sprinkle with flaky salt, if using.
- Chill until firm: Refrigerate uncovered for at least 2 hours. Check that the slab feels firm through the center, not just around the edges; chill longer if the middle is still soft.
- Cut the bars: Lift the firm slab out using the parchment overhang. Cut into 16 small bars with a large sharp knife, wiping the blade between cuts if chocolate builds up.
Getting a Thick Slab and Clean Cuts
Use the 8-inch pan for thick bars; a larger pan will spread the mixture thinner and may change the setting time. Wait until the center is firm before lifting the slab so the bars hold their shape as you cut them.
How to Store Christmas Rocky Road Bars
Store the bars in an airtight container in the refrigerator and use within about one week for best quality. Serve chilled for a firm bite, or let a bar stand briefly at room temperature to soften slightly. Return any remaining bars to the refrigerator rather than leaving them in a warm room for an extended time.
For longer storage, freeze airtight for up to about two months and thaw in the refrigerator. The texture may change after freezing and thawing.
Nutrition
Approximate nutrition per bar, based on 16 bars: 285 calories, 4g protein, 17g fat, and 34g carbohydrates. Approximate nutrition per 100g: 480 calories, 7g protein, 28g fat, and 58g carbohydrates. Values vary by brand and ingredient measurements.
Christmas Rocky Road Bars
Equipment
- 8-inch square pan
- Parchment paper
- Heatproof bowl
- Saucepan
- Large sharp knife
Ingredients
- 20 ounces semisweet chocolate chips or chopped semisweet chocolate (565 g)
- 2 tablespoons unsalted butter (30 g)
- 4 cups mini marshmallows, divided (200 g)
- 1 cup dry-roasted peanuts, roughly chopped and divided (145 g)
- Small pinch of flaky salt, optional
Instructions
- Line an 8-inch square pan with parchment, leaving overhang on two opposite sides. Set aside a small handful of marshmallows and chopped peanuts for the top.
- Place the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. Stir gently until smooth, keeping water and steam out of the bowl. Alternatively, microwave in a microwave-safe bowl at medium power in short bursts, stirring between bursts, until smooth.
- Remove the bowl from the heat and stir occasionally for 5 to 10 minutes, until the chocolate is warm and fluid but no longer hot.
- Add the remaining marshmallows and peanuts. Fold gently until coated and distributed.
- Scrape the mixture into the prepared pan and gently press it into the corners.
- Press the reserved marshmallows and peanuts onto the surface. Sprinkle with flaky salt, if using.
- Refrigerate uncovered for at least 2 hours, until firm through the center.
- Lift the slab from the pan using the parchment overhang. Cut into 16 bars with a large sharp knife, wiping the blade between cuts if chocolate builds up.
Tips
- Let the melted chocolate cool until warm but still fluid before adding the marshmallows so they stay visible.
- Use an 8-inch pan for thick bars; a larger pan will make the slab thinner.
- Check that the center is firm before lifting and cutting the slab.
- Fold the marshmallows gently to avoid crushing them.