White Chocolate Rocky Road has to be the coolest of candies. It’s a fanciful hodge podge of snowy white chocolate, nuts, mini marshmallows and a colorful mix of jellied candies and dried fruit.
If you’ve got a candy lover in the family, this is the recipe for you!
Rocky road is a classic for giving as gifts during the holidays, but I think this candy also has a kind of summery feel to it with the white chocolate and all the colors. And aren’t we always looking for a great no-bake dessert for the sweltering months? Anyway you’ll want to get in some practice making it before the holidays roll around, so I think now is a good time to start.
This is exactly like chocolate bark, which is officially the world’s easiest cooking project. You just melt, stir and spread. That’s it.
In this case, instead of spreading the bark on a baking sheet and breaking it into shards when it hardens, you spread it in a pan, so the resulting candy is thicker and can be sliced up in squares or bars.
TIP: You shouldn’t have any trouble melting the chocolate, just make sure that your bowl is dry, because even a little bit of water can cause your chocolate to ‘seize’ up. And don’t over heat the chocolate; use the microwave in short bursts, and stir well in between. It shouldn’t take longer than 60 to 90 seconds total.
This is very festive, and very rich. Cut your rocky road in small pieces, and keep in the fridge in hot weather (the kids will never find it there.)
Ingredients
- 1 lb good quality white chocolate (I used a combination of a 12 oz bag of Nestle's chips and a 4 oz Ghirardelli bar)
- 2 cups total of a combination of:
- pistachios (you can use almonds, macadamia, peanuts or walnuts as well)
- dried cherries
- dried Turkish style apricots
- mini colored marshmallows
- jelly candies (like Turkish Delight, fruit gems, gummies, etc)
Instructions
- Line a square 8x8 or 9x9 baking dish with parchment paper. Cut the paper big enough so the edges overhang the pan; this will allow you to lift the chocolate out of the pan after it has hardened, and make it much easier to slice neatly.
- Gather your nuts and candy additions. Chop larger things like the apricots and the larger gummy candies. You can leave the cherries, pistachios and mini marshmallows whole.
- Put the chocolate in a clean, dry microwave safe bowl. If you are using bar chocolate, break it up in small pieces so it will melt quickly and evenly.
- Microwave the chocolate for 30 seconds. Remove and stir. Microwave for another 15 seconds. Remove and stir again. If the chocolate is not completely melted after stirring it for a moment, microwave it just a tiny bit more. The final small lumps of chocolate will melt as you stir.
- Mix in your nuts, fruit, marshmallows, and jelly candies. Make sure to break up the sticky gummy candy as you add it so it doesn't clump together.
- Spread the mixture in your baking pan and smooth out evenly. Let sit at room temperature for about 3 to 4 hours, until hardened. You can also refrigerate it, but let it sit out a bit before slicing so it will be easier to cut.
- Lift the hardened candy out of the pan using the 'sling' of parchment paper. Slice your candy into small squares or bars with a sharp knife.
Make it it your own:
- Definitely use milk or semi sweet chocolate if you prefer a more traditional rocky road.
- Spread the chocolate onto a baking sheet in a thinner layer for a chocolate bark. Break or cut into pieces when it has hardened.
Don’t forget to pin this White Chocolate Rocky Road Fudge!
24 Comments
Karen Hicks
October 19, 2018 at 3:08 pmJust wanted to let you know that I am making this for Halloween and calling it “bits of Bob” thanx for the recipe
Sue
October 19, 2018 at 3:09 pmLol, hope it goes over big!
Sue Van Oosterom
December 9, 2017 at 6:31 pmWorked out beautifully..could not source dried cherries so used dried cranberries and flaked coconut on top…what a winner …..thank you…
Sue
December 10, 2017 at 8:16 amYou’re so welcome!
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grace
June 23, 2013 at 7:30 pmjust stop it with the beautiful food already! :) this is positively stunning, sue. and tasty, to boot.
Magnolia Verandah
June 23, 2013 at 11:48 amWow look at that = party time!!
Nantucket Daffodil
June 23, 2013 at 1:12 pmThis has got to be the prettiest fudge I have ever seen!
belleau kitchen
June 22, 2013 at 6:48 amawww man, I saw these on facebook and thought they simply look like the most colourful childlike candy ever in the world!… they are so perfect… i’ve never made rocky road but I tell you now, I am going to!
shannon weber
June 22, 2013 at 11:31 amoh my goodness it’s like a party in there! how beautiful; i love how you did it in bars versus flatter; it works so well with the inside “stuffing” ingredients. like a really colorful italian nougat, only way awesome, because that’s chocolate. :)
Anonymous
June 22, 2013 at 3:57 amYou are great!
Chris Scheuer
June 21, 2013 at 8:35 pmThis is almost too pretty to eat, almost …….. I’d give it my best shot though! Looks fabulous Sue/
Sue/the view from great island
June 21, 2013 at 10:11 pmI know, really. I’m not much of a colored marshmallow or jelly candy type, but I can’t resist the finished product.
Anonymous
June 21, 2013 at 10:57 pmwhere can I find the colored marshmallows?
Pink Patisserie
June 21, 2013 at 2:37 pmI completely remember that feeling of being deprived as a kid.. Such a sweet, colorful, summery recipe. Can’t wait to try it!
Sue/the view from great island
June 21, 2013 at 3:23 pmI have to admit that actually, my mom loved candy and she didn’t really restrict us too much, but I still get that very vague sense of doing something illicit when I make a batch of candy like this!
La Table De Nana
June 21, 2013 at 3:39 pmThe colors are fantastic Sue~
Startcooking
June 21, 2013 at 5:34 pmWhat a fun treat – can’t wait to give this a try!
Cheers,
Kathy
Sue/the view from great island
June 21, 2013 at 10:10 pmFun is definitely the word for this…I hope you do try, and I’d love to see how yours turns out.
Rosita Vargas
June 21, 2013 at 4:15 pmEstupenda versión maravilloso solor es maravilloso e irresistible,hugs.
Sue/the view from great island
June 21, 2013 at 10:00 pmGracias Rosita!
Mary Younkin
June 21, 2013 at 2:27 pmThis is so pretty and summery! What a fun no-bake treat. Personally, I’m all about a dark chocolate version, but the white can’t be beat for how pretty it is!
Sue/the view from great island
June 21, 2013 at 3:24 pmI’m a dark chocolate lover, too, but the colors just pop in the white.