Vintage no-bake Rocky Road bars are delicious combination of graham crackers, chocolate, marshmallows, and crunchy walnuts. And only 5 ingredients!
no-bake Rocky Road bars
Adapted from the pages of my 1963 edition of Betty Crocker's COOKY BOOK, these no-bake Rocky Road bars are a yummy, easy dessert. Given the combination of crushed graham crackers, marshmallows, and walnuts with chocolate, you can also call these s'mores bars!
No need for an oven and more allergy-friendly than most no-bake cookies that have peanut butter, these soft and crunchy cookie bars are a new favorite.
These bar cookies are also a perfect addition to your Christmas cookie trays.
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ingredients and tools to make Rocky Road chocolate bars
The Rocky Road ingredients are of course chocolate (semi-sweet chocolate chips), mini marshmallows, and chopped walnuts. You may also use pecans or your preferred nut in place of the walnuts.
The s'mores flavor comes through with the use of graham cracker crumbs. Graham crackers combine with the chocolate and evaporated milk to make-up the texture of the cookie bars.
Be sure to use evaporated milk and NOT sweetened condensed milk. The two are not interchangeable. Many no-bake bar cookies use the latter, but Betty Crocker in the '60s stuck with evaporated milk.
If you like, you may top the bars with confectioner's sugar, but it's optional.
You'll also need a 9-inch square baking pan.
I recommend lining the pan with non-stick foil. (And even a spray of non-stick spray for good measure.) This way, you can lift the bars right out of the pan and cut.
Tips to make no-bake Rocky Road bars
You'll need almost an entire box (about 2 ⅓ sleeves) of Graham Crackers. To crush, place in a gallon Ziplock and use a mallet, hammer, or rolling pin to crush. Don't worry if there are some larger pieces.
Combine the graham crackers, mini marshmallows, and chocolate chips in a bowl and set aside.
You will melt the chocolate chips and evaporated milk on the stove-top until smooth, then pour over the dry mixture. Mix very well, press into the pan, and chill for several hours.
The bars will not be too firm. They should be easy to cut.
Cut into 14 or 25 squares.
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