Slow cooker rocky road bars

I am so in love with rocky road goodies that it's a little dangerous to know that these little gems are so easy to make. I can literally place the nuts & chocolate in the slow cooker & go work on a quick craft project or check messages for a while. When I come back, it's all ready for me to fold in the marshmallows & transfer to a pan. Then the hard part is waiting for them to set before we can enjoy them.

I originally made a similar recipe using the microwave & a muffin tin instead of a pan to make individual clusters. Those were pretty incredible & have been so popular this season. Either method works great in my opinion. I really have a hard time wanting to share these. The chocolate mixed with the salty cashews & peanuts & the added chewiness of the marshmallows just make my heart go pitter patter. I really can't get enough & I'm brainstorming on ways I can justify making these weekly, even after the holidays are over.


  • 1 (12-ounce) package cashews (3 1/2 cups)
  • 1 (12-ounce package shelled walnuts (3 1/2 cups)
  • 1 bag mini marshmallows
  • 1-1/2 (12-ounce) packages milk chocolate
  • 1 (12-ounce) package semisweet chocolate


  1. Combine chocolate & nuts in slow cooker.
  2. Cook on low for 1 hour, or until chocolate melts. Please don't lift the lid & keep a close eye on the chocolate to be sure to not overcook.
  3. After 1 hour, stir the mixture & fold in marshmallows.
  4. Transfer mixture into a parchment lined casserole dish or large jelly roll pan (I use a large 3/4 sheet jelly roll pan)
  5. Place in refrigerator to harden completely (if you are impatient like me, you can pop it in the freezer for about 20 minutes.
  6. Once set- remove by pulling up on the parchment paper & cutting into squares before transferring to an airtight container.

The post Slow Cooker Rocky Road Bars first appeared on The Idea Room.

Read Full Story

From Our Partners