Rocky Road Dessert: A Decadent Treat You Need to Try

Rocky Road dessert is a delightful treat that brings together a medley of flavors and textures, making it a favorite among dessert lovers. Originating in the 1920s, this indulgent concoction was created as a way to lift spirits during tough times, and it has since become a beloved classic in many households. The combination of rich chocolate, crunchy nuts, and fluffy marshmallows creates a symphony of taste that is both comforting and satisfying.

What I adore about Rocky Road dessert is its versatility; it can be enjoyed as a no-bake treat or baked into a gooey brownie. The delightful contrast between the creamy chocolate and the chewy marshmallows, paired with the satisfying crunch of nuts, makes every bite a joyous experience. Whether you’re hosting a gathering or simply treating yourself, this dessert is not only easy to prepare but also guaranteed to impress. Join me as we dive into the world of Rocky Road dessert and discover how to create this timeless favorite in your own kitchen!

Ingredients:

• 200g (7 oz) dark chocolate, chopped
• 100g (3.5 oz) milk chocolate, chopped
• 100g (3.5 oz) unsalted butter, cubed
• 200g (7 oz) mini marshmallows
• 150g (5.3 oz) digestive biscuits, crushed
• 100g (3.5 oz) walnuts or pecans, roughly chopped
• 50g (1.8 oz) desiccated coconut (optional)
• 1 tsp vanilla extract
• Pinch of salt

Preparing the Chocolate Mixture

1. Start by gathering all your ingredients. It’s always easier to have everything at hand before you begin cooking.
2. In a medium saucepan, combine the chopped dark chocolate, milk chocolate, and cubed unsalted butter. Place the saucepan over low heat.
3. Stir the mixture gently with a spatula or wooden spoon until the chocolate and butter are completely melted and smooth. Be careful not to let it burn; keep the heat low and stir continuously.
4. Once melted, remove the saucepan from the heat and let it cool for a few minutes. This will prevent the marshmallows from melting when added.
5. Add the vanilla extract and a pinch of salt to the chocolate mixture, stirring well to combine.

Mixing in the Add-Ins

1. In a large mixing bowl, combine the mini marshmallows, crushed digestive biscuits, and chopped walnuts or pecans. If you’re using desiccated coconut, add that in as well.
2. Pour the cooled chocolate mixture over the dry ingredients in the mixing bowl. Use a spatula to gently fold everything together until all the dry ingredients are well coated with the chocolate.
3. Be careful not to crush the marshmallows too much; you want to keep their fluffy texture intact.

Setting the Rocky Road

1. Line a square baking dish (approximately 8×8 inches) with parchment paper, leaving some overhang on the sides for easy removal later.
2. Transfer the rocky road mixture into the lined baking dish. Use the spatula to spread it evenly and press it down gently to compact the mixture.
3. Once it’s evenly spread, you can sprinkle a few extra chopped nuts or marshmallows on top for decoration if you like.
4. Cover the dish with plastic wrap or foil and place it in the refrigerator. Let it chill for at least 2 hours, or until it’s firm enough to cut into squares.

Cutting and Serving

1. After the rocky road has set, remove it from the refrigerator. Use the overhanging parchment paper to lift it out of the baking dish.
2. Place it on a cutting board and use a sharp knife to cut it into squares or rectangles, depending on your preference.
3. Serve the rocky road squares on a platter or store them in an airtight container in the fridge. They can last up to a week, but I doubt they’ll last that long!

Tips and Variations

1. If you want to add a bit of a twist, consider incorporating dried fruits like cranberries or apricots for a chewy texture.
2. For a nut-free version, simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds.
3. Feel free to experiment with different types of chocolate. White chocolate can add a lovely sweetness, while dark chocolate gives a rich flavor.
4. If you’re feeling adventurous, you can drizzle some melted chocolate on top of the set rocky road for an extra touch of indulgence.

Storing Your Rocky Road

1. To keep your rocky road fresh, store it in an airtight container in the refrigerator. This will help maintain its texture and flavor.
2. If you want to freeze it, cut it into squares and layer them between sheets of parchment paper in a freezer-safe container. They can be frozen for up to 3 months.

Conclusion:

In summary, this Rocky Road dessert is an absolute must-try for anyone who loves a delightful combination of textures and flavors. The rich chocolate, crunchy nuts, and chewy marshmallows come together to create a treat that is not only indulgent but also incredibly satisfying. Whether you’re serving it at a party, enjoying it as a sweet snack, or even gifting it to a friend, this dessert is sure to impress. For serving suggestions, consider pairing your Rocky Road dessert with a scoop of vanilla ice cream or drizzling it with a bit of warm chocolate sauce for an extra touch of decadence. You can also experiment with variations by adding your favorite mix-ins, such as dried fruits, coconut flakes, or even a sprinkle of sea salt to enhance the flavors. I encourage you to give this Rocky Road dessert a try and share your experience with friends and family. I’d love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your delicious creation together. Happy baking! Print

Rocky Road Dessert: A Decadent Treat You Need to Try

Print Recipe

Enjoy a no-bake Rocky Road dessert filled with rich chocolate, fluffy marshmallows, crunchy nuts, and a touch of coconut. This delightful treat is perfect for satisfying your sweet cravings or sharing with friends!

• Author: Maria
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 150 minutes
• Yield: 16 squares 1x

Ingredients

Scale 1x2x3x

• 200g dark chocolate, chopped
• 100g milk chocolate, chopped
• 100g unsalted butter, cubed
• 200g mini marshmallows
• 150g digestive biscuits, crushed
• 100g walnuts or pecans, roughly chopped
• 50g desiccated coconut (optional)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Start by gathering all your ingredients. It’s always easier to have everything at hand before you begin cooking.
2. In a medium saucepan, combine the chopped dark chocolate, milk chocolate, and cubed unsalted butter. Place the saucepan over low heat.
3. Stir the mixture gently with a spatula or wooden spoon until the chocolate and butter are completely melted and smooth. Be careful not to let it burn; keep the heat low and stir continuously.
4. Once melted, remove the saucepan from the heat and let it cool for a few minutes. This will prevent the marshmallows from melting when added.
5. Add the vanilla extract and a pinch of salt to the chocolate mixture, stirring well to combine.
6. In a large mixing bowl, combine the mini marshmallows, crushed digestive biscuits, and chopped walnuts or pecans. If you’re using desiccated coconut, add that in as well.
7. Pour the cooled chocolate mixture over the dry ingredients in the mixing bowl. Use a spatula to gently fold everything together until all the dry ingredients are well coated with the chocolate.
8. Be careful not to crush the marshmallows too much; you want to keep their fluffy texture intact.
9. Line a square baking dish (approximately 8×8 inches) with parchment paper, leaving some overhang on the sides for easy removal later.
10. Transfer the rocky road mixture into the lined baking dish. Use the spatula to spread it evenly and press it down gently to compact the mixture.
11. Once it’s evenly spread, you can sprinkle a few extra chopped nuts or marshmallows on top for decoration if you like.
12. Cover the dish with plastic wrap or foil and place it in the refrigerator. Let it chill for at least 2 hours, or until it’s firm enough to cut into squares.
13. After the rocky road has set, remove it from the refrigerator. Use the overhanging parchment paper to lift it out of the baking dish.
14. Place it on a cutting board and use a sharp knife to cut it into squares or rectangles, depending on your preference.
15. Serve the rocky road squares on a platter or store them in an airtight container in the fridge. They can last up to a week, but I doubt they’ll last that long!

Notes

• For a twist, consider incorporating dried fruits like cranberries or apricots for a chewy texture.
• For a nut-free version, simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds.
• Experiment with different types of chocolate; white chocolate can add sweetness, while dark chocolate gives a rich flavor.
• Drizzle some melted chocolate on top for an extra touch of indulgence.