Description
Rocky Road Delight is a no-bake, sweet treat combining the rich flavors of semisweet and milk chocolate with crunchy nuts and fluffy marshmallows. This easy-to-make dessert sets in the refrigerator, creating a chewy, nutty, and chocolaty snack perfect for gatherings or a homemade indulgence.
Ingredients
Scale
Chocolate Mixture
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- 2 cups mini marshmallows
Instructions
- Combine Chocolate and Condensed Milk – In a microwave-safe bowl, add the semisweet chocolate chips, milk chocolate chips, and sweetened condensed milk. This combination forms the base of the rocky road mixture.
- Microwave and Stir – Heat the mixture in 30-second intervals, stirring well between each interval to ensure the chocolate melts evenly and the mixture becomes smooth.
- Add Flavor and Mix-ins – Stir in the vanilla extract for aroma and flavor. Then add the chopped walnuts, chopped almonds, and mini marshmallows, mixing thoroughly to distribute them evenly throughout the chocolate base.
- Spread in Baking Dish – Lightly grease a 9×9-inch baking dish. Pour and evenly spread the rocky road mixture into the dish, ensuring a uniform layer.
- Refrigerate to Set – Place the dish in the refrigerator and chill for approximately 2 hours or until the mixture is firm and set.
- Cut and Serve – Once firm, remove from the refrigerator, cut the set dessert into squares, and serve as a delicious treat.
Notes
- You can substitute the nuts with your favorite variety or omit them for a nut-free version.
- If you prefer a softer texture, reduce refrigeration time to 1.5 hours.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Microwave times may vary depending on your appliance; watch to avoid burning the chocolate.
- For added flavor, consider adding a pinch of salt or a teaspoon of espresso powder to the melted chocolate mixture.
