Clusters of crunchy peanuts, gooey marshmallows and creamy milk chocolate make this Rocky Road Candy irresistible. Simply melt the chocolate in the microwave or a double boiler, then fold in the peanuts and marshmallows. Easy to make and perfect for homemade gifts. 
If you love rocky road, this version is for you. I’m a fan of anything that combines chocolate and peanuts, and add soft, chewy marshmallows and you’ve got a winner. These simple clusters balance sweet, salty, chewy and crunchy textures with rich chocolate for an addictive homemade candy.
How to Make Rocky Road Candy
Unlike many homemade confections, these rocky road candies are incredibly simple. You need just a few ingredients, no candy thermometer, and you can melt the chocolate in the microwave or on the stovetop. For a creamy, well-rounded chocolate flavor I like a mix of milk and dark chocolate, but you can use all milk, all semi‑sweet, or even white chocolate if you prefer.
The only important point is to melt the chocolate gently so it stays smooth and glossy rather than grainy. Follow these tips for best results.
To melt chocolate in the microwave:
- Place chopped chocolate in a large heatproof bowl.
- Microwave on medium power in 45‑second intervals, stirring between each interval. Make sure the microwave setting is medium, not high.
- Stop once the chocolate is about 95% melted, then stir until completely smooth.
To melt chocolate on the stovetop (double boiler):
- Fill a saucepan with a small amount of water and bring to a gentle simmer.
- Set a heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water.
- Add the chocolate to the bowl and melt slowly, stirring occasionally until smooth.
Once the chocolate is melted, let it cool for a minute or two so it won’t melt the marshmallows. Fold in the peanuts and mini marshmallows until evenly coated. Drop tablespoon-sized dollops onto parchment- or wax‑paper‑lined cookie sheets. You can dot the tops with a few chopped peanuts if you like.
Allow the clusters to harden at room temperature for about 2 hours, or place them in the refrigerator to set more quickly. Refrigeration speeds setting but may sometimes change the chocolate’s appearance, so for the best look let them set at room temperature if you have the time. 
This easy rocky road candy is great year‑round and makes a thoughtful holiday treat when packaged in tins or boxes. The combination of chocolate, marshmallows and peanuts is a crowd-pleaser, and the recipe is quick enough to prepare in minutes.
If you enjoy this recipe, try variations using different chocolates, roasted peanuts, or add-ins like dried fruit or a sprinkle of sea salt. Store finished clusters in an airtight container at room temperature for best texture.
Rocky Road Candy
Fiona Dowling
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Ingredients
- 12 oz milk chocolate*, chopped
- 6 oz dark chocolate*, chopped
- 1 cup salted peanuts
- 2 1/2 cups mini marshmallows
- 1/4 cup chopped peanuts, optional
Instructions
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Line two cookie sheets with parchment or wax paper.
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Place the chopped chocolate in a large microwave‑safe bowl and microwave on medium power in 45‑second bursts, stirring between each burst.
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When the chocolate is nearly melted, remove and stir until smooth.
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Fold in the peanuts and mini marshmallows until well coated.
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Drop tablespoonfuls of the mixture onto the prepared cookie sheets. Optionally sprinkle with chopped peanuts.
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Let the clusters harden at room temperature for about 2 hours, or refrigerate to set more quickly.
Notes
**Store clusters in an airtight container at room temperature.
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