I developed these No Bake Rocky Road Squares to deliver indulgent, chocolatey richness with marshmallows, nuts, and biscuits—without turning on the oven. They’re easy to pull together and offer that nostalgic rocky road flavor in snackable chunks anytime I crave something sweet and crunchy.

Why You’ll Love This Recipe

I love how these squares blend creamy chocolate with chewy marshmallows, crunchy nuts, and biscuits—all in a soft, fudgy base. They’re quick to assemble, fridge-set, and totally satisfying without baking. Perfect for potlucks, kids’ treats, or anytime dessert that comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate (semi‑sweet or dark), chopped or chips
Sweetened condensed milk
Unsalted butter
Mini marshmallows or roughly chopped full-size marshmallows
Crushed crunchy biscuits or graham crackers
Chopped nuts (like almonds, pecans, or walnuts)
Optional: dried fruit (like cherries or raisins), mini chocolate chips, or coconut flakes
Optional: a pinch of sea salt

Directions

I line an 8×8‑inch (20×20 cm) baking pan with parchment, leaving extra edges for easy removal later.
In a medium saucepan over low heat, I melt chopped chocolate, butter, and sweetened condensed milk together, stirring constantly until smooth and glossy.
I remove the mixture from heat and gently stir in the marshmallows, crushed biscuits, chopped nuts, and any optional mix-ins until everything’s evenly coated.
I pour the mixture into the prepared pan, spreading it evenly and pressing down gently for compactness.
I chill the pan in the refrigerator for at least 1 to 2 hours, or until the mixture firms up and sets.
Once set, I lift out the mixture using the parchment edges, slice into squares, and serve.

Servings And Timing

This recipe yields about 16 squares (cut 4×4), depending on size.

Prep time: 15 minutes
Chill time: 1–2 hours
Total time: approximately 1½ to 2 hours

Variations

I replace marshmallows with mini marshmallow bits or chopped nougat for chewiness.
I swap half the chocolate for white chocolate for a sweeter, creamier version.
I stir in dried cherries, cranberries, or raisins for fruity contrast.
I use toasted coconut flakes or chocolate sprinkles as a topping before chilling.
I press crushed pretzels or toffee bits on top for extra crunch and salty-sweet balance.

Storage/Reheating

I store leftover squares in an airtight container in the fridge for up to 5 days. They also freeze well—wrapped individually or in layers—for up to 1 month. I serve chilled or let them sit at room temperature for a few minutes to soften slightly before eating.

FAQs

What kind of chocolate should I use?

I prefer semi‑sweet or dark chocolate for balance. Milk or white chocolate also works—they’re just sweeter and softer in texture.

Can I use gluten-free biscuits?

Absolutely. I use gluten‑free crackers or cereal in place of regular biscuits to keep the recipe allergy-friendly.

Is sweetened condensed milk necessary?

Yes—it helps create a fudgy, chewy base without baking. I don’t recommend skipping it, as it’s key to setting texture.

Can I make these ahead for a party?

Yes—I often make them a day ahead and chill them fully. I slice just before serving and sometimes garnish with sprinkles or nuts.

What’s the best way to slice them cleanly?

I use a hot, dry knife (wiped between cuts) to slice the chilled squares cleanly and prevent sticking.

Conclusion

I love making No Bake Rocky Road Squares when I want rich, chocolatey dessert energy with minimal effort. They’re nostalgic, satisfying, and easy to personalize—no oven needed. Whether I’m craving something sweet at home or prepping for friends, these squares deliver big flavor in a small bite.