This recipe for Rocky Road Candy Bars is not only scrumptious, but it’s super easy and fun to make!
I just can’t resist anything with chocolate and marshmallows! My all-time favorite store-bought cookies have that very combination. I started making these when I lived in England and was craving the taste of home.
Why This Recipe Works
- Using dark chocolate instead of milk chocolate gives the bars a rich deep flavor and keeps the sweetness to a minimum.
- Using crushed store-bought cookies makes them super easy to make.
- The butter adds flavor and keeps the bars from setting too hard keeping them soft enough to bite into.
These rocky road candy bars are made up of just a handful of ingredients – broken up, chocolate chip cookies mini marshmallows, dark chocolate, a little syrup, and butter. That’s it! They take minutes to make and the kids will love helping!
Which Chocolate Is Best
I recommend Dark Chocolate which has around 54.5% Cacao as it melts easily and tastes great without being overly sweet
That said, you can use semi-sweet, bitter-sweet, dark, or milk chocolate too. Just keep in mind that milk chocolate will make a much sweeter bar.
This recipe calls for 32oz of chocolate. Now I know that’s a lot of chocolate, but it fills a 9-inch pan and if you want them nice and thick, you have to use a lot of chocolate!
The Right Tools For The Job
I recommend a silicone pan for this recipe because I find it’s the easiest way to remove it from the pan. You just pop it out in one piece and there’s no sticking or breaking.
You can get one like mine from Amazon – here. (#paidlink).
Just keep in mind, if you use a silicone pan that isn’t fitted with any sort of frame (which will be floppy when you hold it), make sure to put it on top of a cookie sheet before filling it to keep it stable when moving it before the chocolate sets.
How To Make Rocky Road Candy Bars
Start with melting the chocolate with the butter and syrup until smooth and fluid (for more information on how to properly melt chocolate, see my guide on How to Melt Chocolate).
Scoop out about 1⁄4 of the melted mixture and spread it into the bottom of a 9-inch square silicone cake pan.
Put the cookies into a zip lock bag and then break them into chunks with a rolling pin.
Fold the cookie pieces into the remaining melted chocolate mixture in the mixing bowl, and then add the marshmallows.
Pour evenly into the pan and leave to set completely.
Once set, cut, serve and enjoy every last bite!
- Add dried fruit such as raisins, apricots, or cranberries.
- Add mixed nuts like peanuts, walnuts, and macadamia nuts.
- Add cherries and coconut for an Australian version of rocky road.
- Melt a cup of peanut butter with 20 oz of chocolate and cut out the butter and syrup for an American twist.
Did you make this?
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Rocky Road Candy Bars
- 9 tablespoons butter salted or unsalted
- 32 ounces semisweet chocolate or dark chocolate, chopped
- 3 tablespoons golden syrup or light corn syrup
- 8 ounces chocolate chip cookies crunchy style not soft
- 1½ cups mini marshmallows
- Put the chocolate in a heat-safe mixing bowl.
- Melt the butter, and golden syrup or light corn syrup in a saucepan.
- Once the butter melts, add it to the chopped chocolate and leave to sit a few minutes to melt the chocolate. Once the chocolate is soft enough, whisk the chocolate and butter mixture until smooth and glossy.
- Scoop out about 1⁄4 of the melted mixture and spread it into the bottom of a 9-inch square silicone cake pan.
- Put the cookies into a zip lock bag and then break them into chunks a rolling pin.
- Fold the cookie pieces into the remaining melted chocolate mixture in the mixing bowl, and then add the marshmallows.
- Add the mixture to the pan and spread it with a rubber scraper.
- Top with chopped nuts (if you are using them)
- Refrigerate for 2 – 4 hours (or until firm) to set and cut into squares to serve.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Update Notes: This recipe was originally published in 2014, but was re-published with new information and photos in 2020.