Peanut marshmallow rocky road is a no bake chocolate treat packed with soft marshmallows, crunchy peanuts, coconut, and chewy raspberry candies.
Dark and milk chocolate are melted together with a little coconut oil, stirred with the mix ins, and chilled in a lined pan until firm enough to cut into bite sized chunks.
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Why This Peanut Marshmallow Rocky Road Recipe Works
Using both dark and milk chocolate gives a balance of bittersweet depth and creamy sweetness. If you prefer a less sweet slab, use all dark chocolate instead.
Coconut oil keeps the melted chocolate smooth and glossy, and it helps prevent cracking when you cut the slab into pieces. It is a small addition that makes a clean, shiny finish.
The mix ins bring contrast in every bite, with pillowy marshmallows, crunchy peanuts, chewy shredded coconut, and sweet tart raspberry candies. Nothing needs baking, so the whole thing is mostly chilling time.
Ingredients for Peanut Marshmallow Rocky Road
- 8 oz dark chocolate melts or chips, about 1 1/2 cups, preferably semi sweet
- 8 oz milk chocolate melts or chips, about 1 1/2 cups, or use more dark chocolate
- 2 tbsp coconut oil, or any plain flavored oil
- 3 cups pink and white marshmallows, most cut in half and tightly packed
- 3/4 cup raspberry gummy candies, halved
- 1/3 cup unsweetened shredded coconut
- 1/2 cup unsalted peanuts, very roughly chopped
Chocolate. Melts or chips both work, and the dark and milk mix can be swapped for all dark if you like.
Coconut oil. A spoonful of plain oil helps the chocolate set with a shine and without cracking.
Marshmallows. Pink and white marshmallows add color, and cutting most of them in half helps them pack in tightly.
Raspberry candies. Halved gummy candies add chew and a bright fruity pop against the rich chocolate.
Peanuts and coconut. Unsalted peanuts add crunch, and unsweetened shredded coconut adds a light, chewy texture.
How to Make Peanut Marshmallow Rocky Road
1. Line the pan. Line an 8 inch square pan with parchment paper, letting the paper hang over the sides for easy lifting.
2. Melt the chocolate. Microwave both chocolates and the coconut oil in a large bowl in 30 second bursts, stirring between each, until smooth.
3. Fold in the mix ins. Stir in the marshmallows, raspberry candies, shredded coconut, and peanuts until everything is coated.
4. Fill the pan. Pour the mixture into the lined pan and spread it out evenly.
5. Chill until set. Refrigerate for about 3 hours, until the slab is fully cool and firm.
6. Cut the pieces. Take the slab out of the refrigerator 30 minutes before cutting. Cut it into five lines, then into bite sized chunks, or larger pieces for gifting.
How to Serve Peanut Marshmallow Rocky Road
Stack the chunks on a platter for a dessert table, or pack them in a tin for gifting. They sit well beside thick bakery chocolate chip cookies and gooey brownie pie on a chocolate lover spread, while New York cheesecake gives a creamy contrast. On a warm day, cantaloupe popsicles offer a light, fruity finish.
How to Store and Reheat Peanut Marshmallow Rocky Road
Store the pieces in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Let them come to room temperature before serving for the best flavor and texture. For longer storage, freeze the pieces in a sealed container for up to 3 months and thaw them in the refrigerator.
Tips and Variations for Peanut Marshmallow Rocky Road
Mix the chocolates. Use dark and milk chocolate together, or all dark if you want it less sweet.
Add the oil. Coconut oil helps prevent cracking and adds a little sheen.
Work quickly. Stir in the mix ins while the chocolate is warm and fluid so everything coats evenly.
Halve the candies. Cut the raspberry candies in half so they sit flat in the slab.
Chop the peanuts roughly. Very rough pieces keep a good crunch in every bite.
Swap the nuts. Use another unsalted nut if you prefer.
Use a sharp knife. A warm, sharp knife gives cleaner cuts, so rinse it under hot water and dry it before each slice.
Food safety. Keep the pieces cool and clean, and see the University of Wisconsin Extension leftovers guide for general storage advice.
Frequently Asked Questions About Peanut Marshmallow Rocky Road
Can I make peanut marshmallow rocky road without peanuts?
Yes. Leave the peanuts out, or swap in another unsalted nut or more coconut.
How do I stop peanut marshmallow rocky road from cracking?
The coconut oil in the chocolate helps prevent cracking. Letting the slab warm for 30 minutes before cutting helps too.
How long does peanut marshmallow rocky road need to set?
Chill it in the refrigerator for about 3 hours, until it is fully cool and firm.
What can I use instead of raspberry candies?
Any chewy fruit candy works, cut into small pieces.
Can I use all dark chocolate?
Yes, use dark chocolate in place of the milk chocolate for a deeper, less sweet flavor.
Peanut Marshmallow Rocky Road with Coconut
Equipment
- microwave-safe bowl
- 8 inch square pan
- Parchment paper
Ingredients
Main Ingredients
- 8 oz dark chocolate melts or chips about 1 1/2 cups, preferably semi sweet
- 8 oz milk chocolate melts or chips about 1 1/2 cups, or use more dark chocolate
- 2 tbsp coconut oil or any plain flavored oil
- 3 cup pink and white marshmallows most cut in half and tightly packed
- ¾ cup raspberry gummy candies halved
- ⅓ cup unsweetened shredded coconut
- ½ cup unsalted peanuts very roughly chopped
Instructions
Cooking
- Prepare the pan. Line an 8 inch square pan with parchment paper.
- Melt. Melt the chocolates with the coconut oil in the microwave in 30 second bursts, stirring until smooth.
- Mix. Fold in the marshmallows, candies, coconut, and peanuts.
- Spread and chill. Press the mixture into the pan and refrigerate for about 3 hours until firm.
- Cut. Rest at room temperature for 30 minutes, then cut into five lines and bite sized pieces.
