This classic Rocky Road recipe is studded with nuts and marshmallows ~ makes many sliced squares for eating, serving & gift giving.
I’m adding traditional Shortbread Chunks ~ see my Gluten Free delicious recipe!
An Easy & Fun Recipe to make!
Melted chocolate are encased with nuts, marshmallows & cubed shortbread.
I do not use ingredients with artificial coloring ~ so I add freeze-dried ground strawberries & raspberries and coated mini marshmallows for a pink glow.
I do use a little butter in the recipe – for dairy free use coconut oil or a vegan butter you like.
Ingredients:
- I use Dark and Milk Chocolates. Use all dark if you want a less sweet taste.
- I love (as you know) Lyle’s Golden Syrup (more natural than corn syrup!)
- Nuts: I use Walnuts & Whole blanched Hazelnuts (skins off)
- Shortbread Cookie Chunks – make and use my gluten free recipe – or purchase you favorites
- Mini Marshmallows (see how I naturally colored them!)
- Unsalted Butter
- Coconut Cream (thick part form the can)
These are ingredients I like – YES you can substitute your favorite mix-ins!
As you know, I do not use food with artificial colorings. So – I had this genius idea!
I added a very small amount of melted coconut oil to the marshmallows in a bowl. Pulsing freeze-dried Strawberries & Raspberries in my spice blender, and simply stirred in until the marshmallows are coated and a vibrant natural pink color.
Melt Dark & Milk Chocolates until almost fully melted. Add butter, Lyle’s Golden Syrup and Coconut Cream (thick part from can.)
These additions to the chocolate make the bars more pliable and a little softer consistency I like.
Method:
- Melt Chocolates in a bowl over gently simmering water – then add butter, golden syrup and coconut cream (thick part from can)
- Add mini Marshmallows to a bowl, add a pinch to coconut oil & ground freeze-dried strawberries and raspberries; stir to coat
- (Use colored marshmallows if you like – great color… I do not use artificial coloring.)
- Fold in Walnuts, Hazelnuts, Marshmallows and Shortbread chunks – THAT’S IT!
- Add to your prepared 8″ square pan – leave a little bumpy on top.
- Refrigerate just until set – Remove from the pan, cut into squares – keep at room temperature in a good sealed container
Simply remove from the pan and cut long one inch slices. Then into squares or rectangular shapes. Wrap individually for a wonderful Holiday Gift!
Or – serve for a party in a nice glass bowl.
Did you know?
Rocky Road (dessert) has its own Wikipedia page?
Rocky road is a type of no-bake slice made up of milk chocolate and marshmallows along with other ingredients, which tend to vary by country. It is usually served in individual portions such as a brownie, or in American cuisine, as an ice cream flavor.
Australians like to add glaze cherries, shredded coconut and many times add peanuts.
In the UK dried fruit is added, milk chocolate is preferred, and icing sugar is dusting on their tops.
Who Invented Rocky Road Candy?
Samuel Altshuler had a 54 year career in candy (Please see his bio, so interesting – from the “Candy Hall of Fame.”)
In 1950, he bought his partner out and formed a new corporation, naming it Annabelle Candy Co., after his daughter.
The first successful item from Annabelle was the Rocky Road bar, which Sam named because of the way the top of the bar looked.
Buttery and Crispy!!! Gluten Free… You would never know ~ real bakery quality Shortbread!
I add fine ground almonds, oat flour and an all purpose gluten free flour blend to the butter and brown sugars.
Cut into small pieces and simply fold into the Rocky Road Candy.
For a Vegan Version:
Use vegan butter or coconut oil – These Dandies marshmallows are vegan!
The Recipe is Gluten Free:
You can use any shortbread or buttery cookie too!
Enjoy this wonderful Rocky Road Candy – makes many… share them!
Karen
Karen's Holiday Rocky Road Candy - Gluten Free
Ingredients
- 2 cups Ghirardelli milk chocolate chips , (no natural flavors)
- 2 cups bittersweet chocolate , chopped; I use Callebaut
- 4 tablespoons unsalted butter
- 1 1/2 tablespoons Lyle's golden syrup
- 2 tablespoons coconut cream, (top of can, firm part)
- 3/4 cup shortbread, cut into 1/3" pieces or large crumbles
- 1/2 cup walnuts
- 1/2 cup hazelnuts, blanched; no skins
- 1 1/2 cups mini marshmallows , I use "Dandies" (plant based; non GMO)
Instructions
- Line a 8" square pan, line with parchment paper.
Make the Rocky Road Candy:
- Add chocolate to a heat safe large bowl. place over a simmering pot of water to melt (water should not come too close to the bottom of the bowl.Use a rubber spatula to stir up once it melts. When almost melted, add butter, golden syrup and coconut cream. Stir until melted together and smooth.
- Carefully remove bowl and let cool 10 minutes. Add remaining ingredients: shortbread, marshmallows, walnuts and macadamia nuts. Stir to coat.NOTE: Add some mix-ins on the top too or a pretty look.
- Pour in to the prepared pan. Let set at room temperature, or refrigerate until just set.Remove from the parchment paper to a cutting board. Using a sharp knife cut into squares under on inch (a serrated knife works great.)
- I like to cut into rectangles too. Cut in rows 8" x 6" = 48 candies; 9" x 6" = 54 candies
To make Pink Colored Marshmallows naturally:
- For a natural pink color: Use dehydrated freeze-dried strawberries and raspberries (available at Trader Joe's) - grind to a powder in a spice grinder.
- Melt 3/4 teaspoons of coconut oil in a medium sized bowl add 1 1/2 cups mini marshmallows and stir to coat them evenly. Sprinkle in 2 teaspoons of raspberry/strawberry powder and stir gently to coat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
