rocky road

2 pounds    |   
Prep Time:
5 minutes    |   
Cook Time:
5 minutes + 1 hour to chill

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rocky road

Somewhere along the line I learned the expression “loving hands at home” and this is a loving-hands-at-home recipe if there ever was one. First of all it comes from a corny recipe booklet out of Genoa, Nevada, with a kick-your-heels-up cowgirl on the cover. Second, there are only three ingredients. Third, it looks kind of rough and dowdy…but it is absolutely delicious.


12 ounces (2 cups) semisweet or bittersweet chocolate chips
12 ounces (2 cups) Melt ‘n Mold chocolate chips (see note below) or 2 more cups regular chocolate chips
1 cup chopped walnuts
2 cups mini marshmallows


Place all the chocolate in a medium metal bowl. Place the bowl over barely simmering water and stir with a rubber spatula until melted and smooth.

Remove from heat and stir in walnuts then marshmallows. Spread evenly on a parchment-lined baking sheet. It won’t fill to the corners of the pan, but be sure to smooth it out enough that it is essentially one layer of marshmallows deep.

Let cool at room temperature or in the fridge. When hardened, cut or break into pieces. Store in the fridge up to 1 week or in the freezer up to 1 month. Serve cold or at room temperature.

Note: Ideally, use some couverture chocolate, such as Guittard Melt ‘n Mold, because it’s formulated to work like tempered chocolate so it cools extra hard and shiny and won’t melt in your hand. You can order it online or just use regular chocolate.