Make the best homemade white chocolate rocky road for one of the easiest no-bake dessert recipes ever! Rocky road is a delicious holiday or Christmas treat, perfect for edible homemade gifts. Use regular white chocolate or your favorite sugar-free chips to make it low-carb. And, it takes less than 15 minutes to make!
Jump to:
This is an incredibly simple sweet treat that virtually anyone can make. To make your own homemade rocky road candy bars, all you need to do is melt the chocolate, stir in your favorite mix-ins and refrigerate. It’s an easy, gluten-free rocky road and is a kid-friendly recipe that the whole family will enjoy making together. And, not only is it so yummy, it's a beautiful treat - perfect for homemade food gifts for the holidays.
If you love white chocolate (like me), then you’ll love this recipe. While any white chocolate chips will work. I keep sugar-free chips around to make the best homemade ice cream and these White Chocolate Matcha Cookies.
Why you’ll love this recipe
- Quick and easy – this can be made in 15 minutes or less with very little effort
- Versatile and highly customizable – you can add a wide variety of crunchy and chewy mix-ins
- Simple ingredients – it takes just a few simple ingredients to make the best easy no bake dessert
- Sugar-free dessert recipe – satisfy that sweet tooth without any added sugar or excessive carbs by using sugar-free marshmallows and white chocolate. You can find them available in many grocery stores and online (see Where to Find, below).
- Festive and perfect for holiday food gifts – rocky road recipes make easy, excellent, festive holiday edible gifts. It’s a quick and easy holiday or Christmas treat.
- Special diet friendly – using keto white chocolate keeps this low-carb and it’s a delightful low-FODMAP dessert
- Healthy rocky road candy bar – when using low-carb, sugar-free ingredients, this is actually a healthy dessert recipe. Using raw nuts and freeze-dried berries add extra nutrition and are delicious paired with white chocolate.
What is rocky road?
It's a type of no-bake sheet pan bar dessert that is made from chocolate, marshmallows and other ingredients. Chocolate is melted, mixed with other ingredients, then refrigerated until set. However, the name of the recipe and ingredients tend to vary by country.
In Britain, this treat is referred to as a 'chocolate tiffin recipe' or 'easy traybake' recipe. In Australia it’s called a 'no-bake slice' recipe. Here, in the U.S., we say it’s a 'no-bake sheet pan dessert'. All refer to a recipe that can be cut into bars or square pieces. Whatever you choose to call it, I’m sure we’re all in agreement that it’s just so, so good.
Ingredients
This dessert can be made with a wide variety of mix-ins. Be creative and check out my Variations, below. Here’s the five simple ingredients I used to make this exceptional rocky road candy bar recipe:
- White chocolate chips – you use regular or sugar-free chips or use a white chocolate bar
- Marshmallows – I used freeze-dried, colored sugar-free mini-marshmallows. You can use regular squishy marshmallows. If using large marshmallows, I recommend cutting them down into smaller pieces.
- Dried cranberries – use them whole or lightly chop into smaller pieces. I like to use sugar-free berries.
- Freeze-dried blueberries – these are naturally sweet and add a flavorful crunch. Use them whole or lightly crush.
- Chopped pecans – pecans are mild, slightly sweet and are delicious with cranberries
TIP: If you choose to swap out mix-ins, it’s best to keep the ratios the same. If you add too many, there may not be enough chocolate to cover them all and it won’t cut properly.
Where to find sugar-free ingredients
Sugar-free white chocolate and sugar-free marshmallows can easily be found online, but many grocery stores also carry them. I use sugar-free ingredients from ChocZero. Their products are sweetened with monkfruit extract and are perfect for making homemade keto desserts like this keto rocky road.
Is this a low-FODMAP dessert?
Yes, this recipe is FODMAP-friendly in a ½ to 1 whole serving size listed for this recipe. White chocolate contains milk and moderate quantities of lactose. One ounce is considered to be moderate in lactose and may cause symptoms for some people.
One serving (1/16 of this recipe) contains .87 ounces of white chocolate, which is just under the 1 ounce recommendation for lactose tolerance. This amount may be okay for some, but not for others. Consider starting with half a square if you’re lactose intolerant. The best way to cut the squares in half is to slice each one on the diagonal, making fun, candy triangles!
While I'm in love with the ChocZero brand of sugar-free mini marshmallows, they are only FODMAP-friendly in small quantites at best because they are high in fructo-oligosaccharides (FOS). FOS is listed as the second ingredient, which means the concentration may not be suitable for most following a low-FODMAP diet, especially in the elimination phase. However, there are other mini-marshmallows available that are FODMAP-friendly - they just may not be sugar-free. For low-carb and low-FODMAP marshmallows, you may need to just make your own (they're really simple to make!).
Instructions
This is a very simple recipe that requires only a bowl, a spatula (or spoon) and a prepared pan for chilling.
Prepare an 8x8 baking pan by lining it with parchment paper.
Expert tips
- Put a small smear of butter on the bottom and sides of the pan to help the parchment stick.
- Use small paper binder clamps to attach the parchment to the rim of the pan so they're held in place and aren't in the way or moving when you add your rocky road. If you do this on a dish that you plan to cook, it's best to remove the clamps before baking.
In a large bowl, melt the chips or bar chunks in the microwave or on the stove via a double boiler. See How to Melt, below.
Add the mix-ins.
Stir until well combined. Be sure all of the mix-ins are coated.
- Pour into the pan and smooth the top so it’s evenly distributed
- Sprinkle with a few extra toppings (optional) and refrigerate until completely set, at least an hour
How to melt white chocolate
If using a bar, be sure to break or cut it into smaller pieces before melting.
There are two methods for melting so it stays creamy and smooth:
Microwave
This is the easiest and my most preferred method.
- Place the chocolate chunks or chips in a microwave-safe bowl
- Heat for no more than 20 seconds at a time on high
- Stir between each 20 second interval until fully melted
Note: It took three 20-second intervals for my 14 ounces of chips to melt, but time will vary based on your microwave.
Stove top double boiler method
White chocolate has a higher fat content than regular chocolate, which can cause it to burn more easily. It’s best to heat it over indirect heat, rather than directly on the burner. If you happen to have a classic double boiler, that would work great. Otherwise, use this method to create your own double boiler:
- Fill a saucepan with about 1 inch of water
- Place a metal or tempered glass bowl in the saucepan. Be sure the bowl is large enough to fit over the top of the saucepan and the bottom of the bowl doesn’t touch the water.
- Put the chocolate in the bowl and heat the water to a gentle simmer, stirring constantly until fully melted (using a silicone spatula is best)
- Turn off the heat and remove the bowl from the saucepan, using potholders
TIP: Chocolate and water do not mix. Be sure no water gets into the chocolate or it will clump (seize).
How to cut
Take the pan out of the refrigerator and let it come to room temperature before slicing. This will prevent it from cracking when you slice it.
Remove from the pan by grasping the parchment edges and lifting the rocky road out of the pan and setting it on a cutting board or another very flat surface
- Run a large chef’s knife or slicing knife under hot water and wipe dry
- Cut into 16 pieces. Be sure to run the knife under hot water and wipe dry between each cut.
How to store
Store in an airtight container in the refrigerator for up to two weeks or consider freezing it.
Variations
This recipe is so versatile and you can be as creative as you'd like!
- Different nuts and seeds – pistachios (omit for low-FODMAP), walnuts, macadamia nuts, hemp hearts, pumpkin seeds and sunflower seeds are all good options
- Nut-free rocky road – just leave out the nuts and replace them with another festive mix-in
- Crumbled cookies – these can add some extra chew or crunch, depending on the type of cookie you add
- Dry cereal – there are some great low-carb cereals that are delicious. I really like adding Catalina Crunch Cinnamon Toast cereal.
- Shredded coconut (omit for low-FODMAP) – coconut and chocolate are just so good
- Dried fruit – raisins, apricots, figs or other dried fruit are fun options. However, these will add to the sugar, carb and FODMAP content, depending on your choices.
- Gummies – these can add extra chewiness
- Chopped pretzels – the extra saltiness and crunch is a delight!
- Peanut butter cups – because chocolate and peanut butter were meant to be together
- Easter rocky road – add freeze-dried strawberries or other fruit, candy eggs or even top with Peeps. The sugar-free colored marshmallows I use in this recipe are also wonderful for Easter.
FAQ
Ingredients typically include cocoa butter, milk, vanilla, lecithin (or another stabilizer) and sweetener. It contains no actual cocoa liquor or solids, which give milk and dark chocolate their brown color.
It is generally considered to be less healthy than dark chocolate because it contains less cocoa, which is known to have health benefits. It also usually contains more sugar than other chocolates. However, sugar-free products made with natural ingredients are a great option, as they are just as flavorful as regular chocolate and they contain zero to very few carbs. Most brands contain dairy, so be careful if you’re lactose intolerant.
Yes, in small to moderate quantities, under an ounce. An ounce contains enough lactose where it can cause symptoms if you’re lactose intolerant. However, there are many vegan white chocolate options that contain no dairy and are suitable for a low-FODMAP diet.
Absolutely! Substitute milk or dark chocolate for the white chocolate.
Absolutely. Store in an air tight container or freezer bag for up to 3 months. If stacking pieces in layers, it's best to place parchment between the layers to avoid them sticking together.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
White Chocolate Rocky Road Recipe
Ingredients
- 14 ounces white chocolate chips (or sugar-free white chocolate chips or use a white chocolate bar)
- 1.5 cups mini marshmallows ( or sugar-free freeze-dried mini-marshmallows or large marshmallows, cut into smaller pieces)
- ½ cup freeze-dried blueberries (lightly crushed, or use dehydrated blueberries)
- ½ cup dried cranberries (or sugar-free dried cranberries, lightly chopped)
- ½ cup chopped pecans
Instructions
- Line an 8x8 baking pan with parchment.
Melt the white chocolate - microwave method (see Notes for double-boiler stovetop method).
- Place the white chocolate chips in a large microwave-safe bowl. If using a bar, break into chunks.
- Heat on high for no more than 20 seconds at a time. Stir between each 20 second interval until fully melted.
Prepare the rocky road
- Add the marshmallows, cranberries, freeze-dried blueberries and pecans to the melted white chocolate and mix well.
- Pour into the prepared pan and smooth the top so it's evenly distributed.
- Top with a few extra mix-ins (optional) and refrigerate until completely set, at least 1 hour.
- Slice into squares using a chef's knife or slicing knife heated with hot water for each cut (see Notes).
Notes
Stove-top double boiler method
If you don't have a double boiler, then create one:- Fill a saucepan with about 1 inch of water
- Place a metal or tempered glass bowl in the saucepan. Be sure the bowl is large enough to fit over the top of the saucepan and the bottom of the bowl doesn’t touch the water.
- Put the chocolate in the bowl and heat the water to a gentle simmer, stirring constantly until fully melted (using a silicone spatula is best)
- Turn off the heat and remove the bowl from the saucepan, using potholders
How to cut
- It’s best to let take it out of the refrigerator and let it come to room temperature before slicing. This will prevent it from cracking when you slice it.
- Remove from the pan by grasping the parchment edges to lift the rocky road out of the pan and set it on a cutting board or other very flat surface
- Run a large chef’s knife or slicing knife under hot water and wipe dry
- Cut into 16 pieces. Be sure to run the knife under hot water and wipe dry between each cut.
How to store
Store in an airtight container in the refrigerator for up to two weeks or freeze.Variations
- Different nuts and seeds – pistachios (omit for low-FODMAP), walnuts, macadamia nuts, hemp hearts, pumpkin seeds and sunflower seeds are all good options
- Nut-free rocky road – just leave out the nuts and replace them with another festive mix-in
- Crumbled cookies – these can add some extra chew or crunch, depending on the type of cookie you add
- Dry cereal – there are some great low-carb cereals that are delicious. I really like adding Catalina Crunch Cinnamon Toast cereal.
- Shredded coconut (omit for low-FODMAP) – coconut and chocolate are just so good
- Dried fruit – raisins, apricots, figs or other dried fruit are fun options. However, these will add to the sugar, carb and FODMAP content, depending on your choices.
- Gummies – these can add extra chewiness
- Pretzels – the extra saltiness and crunch is a delight!
- Peanut butter cups – because chocolate and peanut butter were meant to be together
- Easter rocky road – add freeze-dried strawberries or other fruit, candy eggs or even top with Peeps. The sugar-free colored marshmallows I use in this recipe are also wonderful for Easter.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Tracey Hatch-Rizzi says
One of my favorite things about this recipe is that I can add sweet, salty and savory ingredients to simple melted chocolate, making a custom 'candy bar'. It's one of the easiest things to make, it makes a pretty dessert and it's so delicious. I love making it for potlucks!