These easy Rocky Road Bars have layers of smooth chocolate, soft marshmallows, and buttery cashews, creating that classic rocky road texture that's impossible to resist!
I've always loved how easy these are to make. There's no oven and only a handful of ingredients! This version uses coconut butter instead of butter, which makes the chocolate melt into an ultra-smooth, glossy mixture that sets perfectly.
I grew up making all kinds of no-bake desserts. Back then, I wasn't much of a cook or baker, but I had a serious sweet tooth, so easy treats like these were right up my alley. My top pick was always microwave chocolate pudding (still one of my favorites - you have to try it!), along with anything that came together fast with just a handful of ingredients.
Jump to:
Ingredients
- Coconut butter: Using coconut butter instead of regular butter gives these rocky road bars a silkier texture (and makes the recipe dairy-free)!
- Corn syrup: Just a few tablespoons helps the chocolate stay soft and fudgy, otherwise it can get too hard once it's chilled.
- Cacao bar: Use a high-quality bar like Ghirardelli if you can. There are so few ingredients that you want to use the best you have.
- Semi-sweet chocolate: Combining the cacao and semi-sweet chocolate gives a better depth of flavor than just using one kind, and makes them just the right amount of sweet.
- Mini marshmallows: These add a necessary sweetness and are mandatory for rocky road bars!
- Cashews: We like the buttery crunch of cashews, but you can use any nut you like (pecans are our second choice).
Instructions
- Prepare the pan. Lightly butter an 8x8-inch pan with coconut butter to prevent the bars from sticking.
- Melt the coconut butter and corn syrup. In a large, microwave-safe bowl, combine the coconut butter and corn syrup. Microwave for about 30 seconds, or until the coconut butter has completely melted. Stir to combine.
- Add the chocolate. Stir in all of the chopped chocolate. Return the bowl to the microwave and heat in 20-second intervals, stirring after each one, until the chocolate is almost completely smooth, then whisk until it's all melted and incorporated.
- Build the first layer. Spread half of the chocolate mixture evenly across the bottom of the pan. Top with 1 cup of mini marshmallows and ⅓ cup of crushed cashews.
- Add the second layer. Pour the remaining chocolate mixture over the first layer, then top again with 1 cup of mini marshmallows and ⅓ cup of cashews.
- Swirl it together. Use a small spatula to gently swirl the chocolate, marshmallows, and cashews together so everything is evenly distributed.
- Finish with the final topping. Sprinkle the remaining marshmallows and cashews evenly over the top.
- Freeze to set. Place the pan in the freezer for 20 minutes until firm.
- Cut and serve. Once the bars have set, remove them from the freezer and cut them into bars. Let them soften at room temperature for a few minutes before serving.
Equipment Needed
Not only are there just a handful of ingredients in this recipe, you also don't need much in the way of equipment either:
- Microwave-safe mixing bowl
- Rubber spatula
- 8x8-inch baking pan: You can use a slightly different size if needed, but keep in mind that thinner bars will set faster.
- Measuring cups and spoons
- Small spatula or offset spatula
Storage and Make-Ahead
- Make-ahead: Rocky road bars are perfect for preparing in advance. Once the bars have set in the freezer and sliced, they can be stored in the fridge until you're ready to serve them. Just bring them to room temperature for a few minutes before enjoying (the texture softens slightly and becomes even fudgier).
- Refrigeration: Store the bars in an airtight container in the refrigerator for up to a week. If you stack them, add parchment paper between the layers to prevent them from sticking together.
- Freezing: These bars need about 20 minutes in the freezer to set, but they aren't meant for long-term freezing. Extended freezing can cause the chocolate to bloom or the marshmallows to become chewy when they're thawed.
- Serving tip: Serve these rocky road bars slightly chilled or at room temperature. The coconut butter keeps the chocolate smooth and glossy, even after refrigeration!
Frequently Asked Questions
Can I use butter instead of coconut butter?
You can use regular unsalted butter if you don't need the recipe to be dairy-free. The flavor will be a little richer, and the bars will be slightly firmer once they're chilled.
What kind of chocolate works best?
A mix of 60% cacao and semi-sweet chocolate makes these bars rich and smooth without being overly sweet. Choose high-quality bars over chocolate chips, which contain stabilizers that can affect the final texture.
Do I have to use cashews?
Any nut works here. Almonds, pecans, or salted peanuts are all delicious substitutes. If you need a nut-free option, you can use seeds, more marshmallows, or even chopped dried fruit.
How do I cut the bars cleanly?
Use a serrated knife and let the bars sit at room temperature for a few minutes before cutting. This softens the chocolate just enough to get neat, smooth slices.
Can I make these without a microwave?
Just melt the coconut butter and chocolate using a double boiler (or place a heat-safe bowl over a pot of simmering water).
How long do rocky road bars last?
Stored in an airtight container in the refrigerator, they'll stay fresh for up to a week. Let them sit out for about five minutes before serving.
Do these bars travel well?
They do travel well, and they're great for potlucks and parties. Keep them chilled until just before serving if possible.
Related Recipes
Looking for more easy, no-bake desserts? Try these:
Rocky Road Bars
Sink your teeth into these delicious no-bake rocky road bars made with chocolate, fluffy marshmallows, and crunchy cashews!
Ingredients
- 1 cup + 1 tablespoon coconut butter
- 3 tablespoons white corn syrup
- 16-ounce 60% cocoa bar, roughly chopped
- 16-ounce semi-sweet chocolate bar, roughly chopped
- 3 cups mini marshmallows
- 1 cup cashews, coarsely chopped
Instructions
- Butter an 8x8 pan with 1 tablespoon of the coconut butter.
- In a large microwave-safe bowl, add the remaining coconut butter and corn syrup and heat in the microwave for about 30 seconds (or until the coconut butter has completely melted).
- Add all of the chopped chocolate and stir together. Place it back into the microwave in 20 second intervals, stirring each time until the chocolate is almost completely smooth, then continue stirring until all of the chocolate is smooth and creamy.
- Add half the chocolate mixture to the pan, spreading it out so the bottom is completely covered.
- Top with 1 cup of the mini-marshmallows and ⅓ cup chopped cashews.
- Add another layer of chocolate, taking care to cover to the edges. Add another 1 cup mini marshmallows and ⅓ cup crushed cashews.
- Use a small spatula to swirl together all of the layers and evenly distribute the ingredients. Top with a final layer of the remaining marshmallows and cashews.
- Place the pan in the freezer for about 20 minutes. Once firmly set, remove from the freezer and cut into bars.
- Let the bars sit at room temperature for about 5 minutes, then enjoy!
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 318Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 2mgSodium: 63mgCarbohydrates: 67gFiber: 2gSugar: 46gProtein: 4g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
- Mexican Spaghetti Squash - December 29, 2025
- Spicy Cheese Fritters - Deep or Air Fry - December 23, 2025
- Apple Pull-Apart Bread - December 13, 2025
Leave a Reply