White Chocolate Rocky Road

White Chocolate Rocky Road is a fanciful hodge podge of snowy white chocolate, nuts, mini marshmallows and a colorful mix of jellied candies and dried fruit. It’s one of the prettiest homemade candies ever!

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.

Rocky road is a lot 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.

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.)

Make this rocky road 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.

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3.1 from 11 votes

White Chocolate Rocky Road

Author Sue Moran

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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.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.