Description
This Rocky Road Candy recipe is a delightful no-bake treat combining rich semi-sweet chocolate, creamy butterscotch, crunchy almonds, and fluffy mini marshmallows. Easy to make and perfect for satisfying your sweet tooth, this candy is a crowd-pleaser that sets quickly in the fridge, making it a great homemade gift or snack.
Ingredients
Scale
Chocolate Mixture
- 1 cup butterscotch chips
- 12 ounce package semi sweet chocolate chips
- â…“ cup peanut butter
Add-ins
- 1 cup salted roasted almonds, coarsely chopped
- 10 ounce package mini marshmallows
Instructions
- Prepare Pan: Line an 8×8 or 9×9 inch pan with parchment paper to prevent sticking and set it aside.
- Melt Ingredients: In a large microwave-safe bowl, combine the semi-sweet chocolate chips, butterscotch chips, and peanut butter. Microwave in 30-second increments, stirring between each, until completely melted and smooth. Let the mixture cool for 5-10 minutes until slightly warm but not hot.
- Mix Add-ins: Stir the chopped almonds and mini marshmallows into the melted chocolate mixture until they are evenly distributed.
- Set the Candy: Pour the mixture into the prepared pan. If desired, add extra mini marshmallows on top for decoration. Place the pan in the refrigerator and chill for 1 hour until firm.
- Serve: Once set, remove from the fridge and slice into 16 equal pieces. Serve and enjoy your homemade Rocky Road Candy!
Notes
- Use parchment paper to easily lift the candy out of the pan once set.
- You can substitute roasted unsalted almonds if preferred; just add a pinch of salt if desired.
- For a nut-free version, replace almonds with additional marshmallows or your favorite seeds.
- Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
- Let the melted mixture cool slightly before adding marshmallows to prevent them from melting too much.
