crispy rocky road bars


  • 2 cups semisweet chocolate chips
  • 2 cups butterscotch chips
  • 1 cup peanut butter
  • 6 cups crisp rice cereal
  • 4 cups miniature marshmallows


  1. Line a 9″ x 13″ pan with parchment paper or wax paper.
  2. Gently melt together the chocolate and butterscotch chips. You can do this by combining them in a microwave-safe bowl and heating in the microwave 15-30 seconds at a time, stirring well after each burst of heat until smooth. Or in the top of a double-boiler or in a heat-proof bowl set over a pot of simmering water. I usually melt chocolate very, very carefully in a heavy saucepan over very low heat, stirring frequently until the chocolate is just melted. Chocolate can scorch really easily, so best to do this slowly and gently.
  3. Once melted, add the peanut butter and stir until smooth.
  4. Remove from the heat and add the cereal, stirring until it’s completely coated with chocolate.
  5. Then add the marshmallows and stir until they’re evenly distributed. The reason I waited to add the marshmallows was to give the melted chocolate a chance to cool down slightly so they didn’t just melt into the mixture – you want whole marshmallows in your bars.
  6. Pour the mixture into your prepared pan and even it out with a spatula. Refrigerate until firm, then slice into squares.
  7. These bars will keep best in the fridge, but I kept them at warm room temperature for several days and they were fine, just a bit soft.


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