Rocky Road Candy Bars
You know when you eat something with such wonderful textures that it’s instantly addictive? Where you keep munching just to get another creamy/crunchy/flaky/soft bite? That’s what these rocky road candy bars are! I made these two weeks ago and have wished for another piece every day since.
Rocky road vs. Rocky Road
I did some googling of “rocky road” for this blog post, and I learned that rocky road in the US is not the same as rocky road elsewhere! In the US, rocky road is exclusively an ice cream flavor – one involves chocolate ice cream, marshmallows, and nuts. It’s delicious and wonderful and I love it.
However, rocky road in Australia and the UK is apparently a type of candy! According to Wikipedia (I’m not researching any deeper for this blog post, sorry), rocky road “is made by mixing melted chocolate with other ingredients, before refrigerating to set. It can then be cut into bars or square pieces.” Amazing! Zero points for the ignorant American (me) but 100 points for this delicious confection.
As with most of my recipes, this treat is absolutely delicious as is but also lends itself to adaptation. I’ve written the recipe as I made it but added lots of suggestions for customizations below. The result is magical: creamy chocolate, crunchy chips, toasted nuts, and fluffy marshmallows. You’re going to love it! (And if you don’t love it, send it to me and I will love it for you.)
The inspiration
- A collection of crunchy odds & ends
- PMS and some serious chocolate cravings (we’re all friends here)
- This halvah rocky road by Maia Paul of @thecookbooknerd!
The Quick Look
| Components | Source/Adapted From | |
| 1 | Rocky Road Bars | Lanibakes |
| Replace this… | with this… |
| Dark chocolate | Milk, white, or caramelized white chocolate. Increase your salty components and/or add extra salt if using white chocolate! |
| Peanut butter | Any nut or seed butter |
| Tahini | Any nut or seed butter |
| Mini marshmallows | Large marshmallows, cut into small pieces |
| Dry ingredients | Toasted pecans, walnuts, or pistachios Crumbled pretzels Cookie crumbs Cereal |
Rocky Road Candy Bars
Ingredients
- 325 grams dark chocolate chips or chopped from a bar
- 25 grams smooth peanut butter I used salted natural peanut butter but something like Jif would work just as well
- 25 grams tahini
- 150 grams mini marshmallows
- 150 grams crumbled halvah
- 95 grams crumbled mazapan candy
- 75 grams crumbled Ruffles potato chips
- 45 grams roasted chopped, salted peanuts
- 70 grams crushed Oreos
- 1/2 teaspoon kosher salt
- Flaky sea salt optional
Instructions
- Line a loaf pan (approximately 9 x 5) with wax paper so that wax paper covers the sides and bottom of the pan.
- You could also use any pan you had on hand – it will just impact how you slice the finished candy. Whatever you use, line it with wax paper!
- In a large bowl, combine 325 grams of chocolate with 25 grams of peanut butter and 25 grams of tahini. Melt the chocolate by microwaving the bowl in short bursts or by placing it over a pot of steaming water, double-boiler style.
- Stir to blend the melted chocolate, tahini, and peanut butter.
- Stir all of your dry ingredients into the chocolate mixture.
- Dump the mixture into the lined pan and nudge it into a smooth-ish layer. Don’t pack it down.
- Sprinkle the top with flaky sea salt (optional).
- Refrigerate the candy for at least 4 hours or up to 24 hours.
- Remove the candy from the pan by lifting out the wax paper sling. Place on a cutting board and slice into pieces.
- Store the pieces in the refrigerator for up to 1 week. Best eaten cold!
