Description
Rocky Road Delight is a classic no-bake American dessert combining melted chocolate, gooey mini marshmallows, crunchy nuts, and crispy graham crackers. This easy-to-make treat offers a perfect balance of sweet, nutty, and creamy textures, ideal for satisfying chocolate cravings without the need to bake.
Ingredients
Scale
Chocolate Mixture
- 2 cups semi-sweet chocolate chips
- 1 tbsp butter
- 1/2 cup smooth peanut butter (optional)
- 1/2 tsp vanilla extract
- Pinch of salt
Mix-ins
- 2 cups mini marshmallows
- 1 cup chopped walnuts or almonds
- 1 cup crushed graham crackers or biscuit pieces
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper to prevent sticking and allow easy removal of the dessert once set.
- Melt Chocolate Mixture: In a medium saucepan over low heat, combine the chocolate chips, butter, and peanut butter if using. Stir constantly until the mixture is smooth and fully melted, ensuring no lumps remain.
- Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt to enhance the chocolate’s flavor. Allow the mixture to cool for 2 to 3 minutes to avoid melting the marshmallows in the next step.
- Combine Mix-ins: Gently fold in the mini marshmallows, chopped nuts, and crushed graham crackers, mixing just enough to coat all ingredients evenly without crushing or melting the marshmallows.
- Set the Mixture: Pour the combined mixture into the prepared pan and spread it out evenly with a spatula to ensure uniform thickness.
- Chill: Place the pan in the refrigerator and chill for at least 2 hours or until the dessert is firm and set.
- Serve: Once firm, lift the rocky road out of the pan using the parchment paper edges and cut into 16 squares. Serve immediately and enjoy your delightful treat.
Notes
- For a gluten-free version, substitute regular graham crackers with gluten-free ones.
- Try swapping walnuts or almonds with dried fruit such as cranberries or raisins for a different texture and flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
