Rocky Road Candy Clusters
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These Rocky Road Candy Clusters are crunchy, nutty, and sweet! Enjoy this rocky road candy recipe whenever you are in the mood for your favorite holiday treats with flavors of chocolate, fluffy marshmallows, and almonds. Delightfully tasty and great for Christmas fun!
PIN Rocky Road Candy Clusters to try later!
Easy Rocky Road Recipe
If you’re a fan of the classic Rocky Road Candy Bar or Rocky Road Ice Cream, then you will adore this old-fashioned Rocky Road Candy recipe. Chocolate marshmallow clusters are super easy to make with the entire family–including children!
This easy recipe makes a ton of clusters so it is perfect for whenever you’re wanting to give a homemade gift and give away tasty chocolate treats in your favorite Christmas tins or seasonal gift box during the holiday season.
The classic flavor combination of chocolate and almonds are perfect together. If you’re craving the classic marshmallow candy that has a soft crunch, then you will love these rocky road candy clusters.
These Rocky Road candies are made with simple ingredients and are the easiest treats to make. Some of my other favorite easy candy recipes to make: Reindeer Cookies, Oreo Truffles, and Chocolate Peppermint Graham Crackers.
INGREDIENTS FOR ROCKY ROAD CANDY
Chocolate Chips: I like to use a mixture of semi-sweet chocolate and milk chocolate chips to keep things flavorful and rich. Feel free to use only semi-sweet or milk chocolate.
Butter: Just a little bit of butter is needed to mix with the chocolate! The butter allows the chocolate to be creamy and smooth.
Almonds: You will want to use roasted and slightly salted almonds for these rocky road candy clusters. The saltiness of the almonds balances the sweet flavors of the chocolate.
Marshmallows: I used fluffy mini marshmallows to mix into the chocolate to make it extra creamy.
Sprinkles: Totally optional but fun! Sprinkles make this Christmas candy recipe extra festive with holiday cheer. I like to use green, red, and white sprinkles!
HOW TO MAKE HOMEMADE ROCKY ROAD CANDY
STEP ONE: Line two baking or cookie sheets with parchment paper and set them aside. Make sure you use parchment paper and not wax paper.
STEP TWO: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave the chocolate mixture for thirty seconds and stir with a rubber spatula.
Heat the chocolate for an additional thirty seconds and stir again. Heat the chocolate until fully melted and creamy.
STEP THREE: Next, allow the chocolate to cool for five minutes. Fold in the chopped almonds and miniature marshmallows.
STEP FOUR: Once the ingredients are fully coated with chocolate, use an ice cream scoop or use a spoon to drop spoonfuls of the chocolate mixture onto the parchment paper. Sprinkle the tops of the chocolate candy with sprinkles if you’re using them!
STEP FIVE: Finally, allow the chocolate marshmallow clusters to set at room temperature for at least an hour to harden. If you would like the candy to harden faster, then you can place the baking sheets in the refrigerator to set the candies.
Enjoy!
ROCKY ROAD CANDY VARIATIONS
- Use white chocolate chips instead of dark or milk chocolate. The clusters will be a little sweeter!
- Instead of almonds use chopped pecans, walnuts, peanuts, or even cashew nuts.
- Mix in butterscotch chips into this rocky road candy for extra flavors.
- Add toffee bits into this chocolate candy.
- Use colored marshmallows if you want to make these clusters colorful.
- Make vegan candy clusters by using vegan marshmallows, dairy-free butter, and dark chocolate chips.
- Top the candy with sea salt for a hint of saltiness.
PRO TIPS
- Be careful not to burn the chocolate. If you burn the chocolate, it will taste bitter.
- Instead of chocolate chips, chop some chocolate candy bars into tiny pieces.
- Use an ice cream scoop or a spoon that equates to two tablespoons to scoop the chocolate.
- Prepare these chocolate clusters ahead of time and storing in the refrigerator until ready to serve.
- Add a sprinkle of sea salt to the tops of these candies for even more flavor.
STORING LEFTOVERS
To-store: Store the leftovers in an airtight container at room temperature for three to four days. Transfer the candies to the refrigerator and store them for up to two weeks.
To-freeze: Freeze the rocky road candy clusters in a freezer-safe bag for up to six months. Allow the clusters to thaw in the refrigerator overnight.
Welcome to #CandyFudgeFavorites Day hosted by Jennifer from Take Two Tapas! It’s the holidays and we are celebrating the holiday tradition of making candy and fudge!
Join me and my fellow bloggers as we share our favorite holiday candy and fudge recipes today. I know you will see some old favorites and I hope you find some new ones!
- Rocky Road Fudge from Jennifer at Take Two Tapas
- Crockpot Peanut Clusters from Jennifer at Leftovers Then Breakfast
- Chocolate Orange Fudge from Michaela at An Affair From The Heart
- Champagne Truffles from Kathleen at The Fresh Cooky
- Candied Bacon from Kathy from Lemon Blossoms
- Slow Cooker Fudge from Ashley at Cheese Curd In Paradise
- 3-Ingredient Chocolate Almond Fudge from Julie at Hostess at Heart
- Rocky Road Clusters from Kathryn at Kathryn’s Kitchen Blog
- Sponge Candy from Inger at Art of Natural Living
- Bourbon Bacon Buckeyes from Terri at Our Good Life
- Honeycomb Candy from Jennifer at Jen Around the World
- Haystacks from Ellen at Family Around the Table
- Peppermint Pretzels from Rebecca at Devour Dinner
- Chocolate Almond Cranberry Clusters from Nicole at Daily Dish Recipes
- Turtle Fudge from Heather at Hezzi-D’s Books and Cooks
- Ube Coconut Truffles from Sue at Palatable Pastime
- Christmas Gum Drop Nougat Candy from Amy at Savory Moments
- Coconut Balls from Sheila at Life Love and Good Food
- Milk Chocolate Fudge from Radha at Magical Ingredients
Other Holiday Desserts To Make
- Toffee Cookies
- Gingerbread Men Cookies
- Christmas Rice Krispie Treats
- Christmas Tree Brownies
- Holiday Snack Mix
- Gingerbread Cookie Bars
- Melted Snowman Cookies
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Rocky Road
Ingredients
- 12 ounces semi-sweet chocolate chips
- 6 ounces milk chocolate chips
- 1 ½ cups roasted and slightly salted almonds
- 2 ½ cups mini marshmallows
- 1 Tablespoon butter
- holiday sprinkles; optional
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- In a microwave safe bowl, combine the chocolate chips and butter. Microwave for 30 seconds and then stir. Heat for an additional 30 minutes and stir. Repeat until chocolate is completely melted and smooth.
- Let the chocoalte cool for about 5 minutes. Fold in the the almonds and marshmallows. Once the of the ingredients are evenly coated, use a mini ice cream scoop (2 tablespoons) or you can use a spoon to drop spoonfuls onto the prepared baking sheets. Sprinkle the tops with holiday sprinkles (optional).
- Let the candies set at room temperature for an hour to set. To cool at a quicker speed, place the baking sheets in the refrigerator to harden. Enjoy!
Notes
- Be careful not to burn the chocolate. If you burn the chocolate, it will taste bitter.
- Instead of chocolate chips, chop some chocolate candy bars into tiny pieces.
- Use an ice cream scoop or a spoon that equates to two tablespoons to scoop the chocolate.
- Prepare these chocolate clusters ahead of time and storing in the refrigerator until ready to serve.
- Store the leftovers in an airtight container at room temperature for three to four days. Transfer the candies to the refrigerator and store them for up to two weeks.
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