Description

Ultra-creamy, chocolatey No-Bake Rocky Road Fudge Bars packed with marshmallows, nuts, and crunchy biscuit pieces. A quick, homemade comfort dessert that sets in the fridge and slices beautifully for sharing.

Ingredients

2 cups (340 g) semi-sweet chocolate chips

1 cup (170 g) milk chocolate chips

1 (14 oz/397 g) can sweetened condensed milk

3 tbsp unsalted butter, cubed

1 tsp pure vanilla extract

1/4 tsp fine sea salt

2 cups mini marshmallows, divided

1 1/4 cups roasted salted peanuts or almonds, roughly chopped

1 cup graham cracker pieces or tea biscuits, broken into 1/2-inch chunks

Optional: 1/2 cup shredded coconut or dried cherries

Optional drizzle: 2 oz dark chocolate, melted

Flaky sea salt, for topping

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Instructions

1. Line an 8-inch (20 cm) square pan with parchment, leaving overhang for a sling. Lightly mist with nonstick spray.

2. In a medium saucepan over low heat (or in a microwave-safe bowl in 20–30 second bursts), melt semi-sweet chips, milk chocolate chips, sweetened condensed milk, and butter, stirring until smooth.

3. Remove from heat; stir in vanilla and fine sea salt.

4. Gently fold in 1 1/2 cups marshmallows, 1 cup nuts, and 3/4 cup graham pieces until just combined. Do not overmix.

5. Scrape mixture into the prepared pan. Press in remaining marshmallows, remaining nuts and graham pieces. Drizzle with melted dark chocolate and sprinkle flaky salt, if using.

6. Refrigerate 60–90 minutes, until set and sliceable.

7. Lift out using the parchment sling. Warm a knife under hot water, wipe dry, and cut into 16 bars.

8. Keep bars covered at room temp (cool room) up to 3 days, refrigerated up to 1 week, or freeze up to 2 months.

Notes

Melt chocolate low and slow for a glossy finish. Fold mix-ins gently to keep marshmallows pillowy and the crunch intact. For vegan bars, use dairy-free chocolate, coconut condensed milk, vegan butter, and vegan marshmallows. For gluten-free, use GF cookies instead of grahams.