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Ultimate Rocky Road Cookie Bars

These Rocky Road Cookie Bars are rich and filled with nuts, coconut, chocolate and of course mini marshmallows. So delicious they will become everyone’s favourite Holiday cookie recipe.

2 rocky road bars one on top of the other


I can honestly say that there isn’t anything that I like more than chocolate. Ok, pasta comes very close!

Sometimes I even think I would love to do a whole dinner with everything chocolate. Everything Chocolate Desserts that is. And these Rocky Road Nut Bars would make a perfect appetizer!

Unfortunately that is not going to happen, but I can dream and I can make them for the Holidays, just like my Mom did.

We were having friends over for dinner and I needed a good, dessert, because these are dessert-loving-people. I wanted something different and not too sweet. Since i use dark chocolate these proved to be perfect!

I know there are a lot of bar recipes out there, but these Rocky Road and Coconut Jam Squares are my absolute two favourites. And I’m not even a big coconut lover!

How to make Rocky Road Bars

  • Melt the chocolate and butter together in a medium bowl and mix until smooth. Melt either in the microwave or bain-marie.
  • Then add the crumbs (either graham cracker or I prefer digestive cookies), finely ground nuts and the coconut, mix well.
making the crumb mixture, ingredients in a white bowl and mixed together
  • Add to the prepared cake pan and press the crumbs down evenly in the pan to form the base.
placing the cookie base on the pan and adding mini marshmallows on top
  • On top of the base sprinkle first with the , marshmallows,  then the coconut, nuts and then the chocolate chips.
adding coconut and nuts to the top of rocky road bars
  • Lastly drizzle the top with the sweetened condensed milk.
adding the mini chocolate chips and sweetened condensed milk on top
  • Bake in the pre-heated oven for about 15-20 minutes or until the marshmallows have melted into a light golden colour.
the baked rocky road bars in a square pan
  • Remove from the oven and let cool before slicing.

What is bain-marie?

For those of us, me included without a microwave, the best way to melt chocolate, (or a chocolate and butter combination) is to place it in a bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl).

Then the water is heated and melts the chocolate and butter, all you have to do is stir the ingredients until smooth.

I have been melting chocolate this way forever, no need for any fancy equipment.

Just make sure no water touches your melted chocolate or it will seize and unfortunately you will have to start over.

How to store the cookies

These cookies should be stored in an airtight container and kept in the fridge, they will last up to 5-6 days. They can also be frozen.

Place the cookies in a freezer safe container, separated by parchment paper. Stored properly they will keep for one month in the freezer.

3 cut bars of rocky road bars on parchment paper

How to cut even cookies without a mess

Let the cookies cool in the pan to room temperature, then cover with plastic wrap or foil and refrigerate for at least an hour. Then cut even slices with a very sharp knife.

Rocky Road Nut Bars, besides having a chocolate, cookie crumb base and a layer of mini marshmallows, coconut, chopped nuts and of course chocolate chips, makes these the ultimate chocolate lovers dream!

And if you really want to go all out, a little chocolate drizzle on the cooled bars doesn’t hurt either.

The first time I made these, my eldest looked at me and said,” Ma, that is a lot of chocolate”, my reply “I know just the way I like it”! Enjoy!

a cut cookie bar of rocky roac
a cut cookie bar of rocky roac

Rocky Road Bar Cookies

Rosemary Molloy
These Rocky Road Cookie Bars are rich & filled with nuts, coconut, chocolate & of course mini marshmallows. Everyone's favourite Holiday cookie recipe.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course cookies, Desserts
Cuisine American
Servings 20 bars
Calories 242 kcal


  • an 8×8 inch (20 x 20 cm) square cake pan



  • 3 ounces semi sweet (dark – good quality) chocolate (90 grams)
  • 1/2 cup butter (112 grams)
  • 2 cups graham cracker crumbs (or digestive cookie crumbs) (375 grams)
  • 1/2 cup finely chopped nuts* (63 grams)
  • 1/2 cup flaked coconut (47 grams)


  • 1/2 cup mini semi sweet chocolate chips (90 grams)
  • 1 1/2 cups mini marshmallows (if you can't find mini, then just cut the large ones into small pieces) (75 grams)
  • 1/2 cup flaked coconut (47 grams)
  • 1/2 cup coarsely chopped nuts* (60 grams)
  • 1/2 can sweetened condensed milk (200 grams)

*You can use walnuts, hazelnuts, pecans or even almonds. I used walnuts.


    • Pre-heat oven to 350 degrees (180 degrees celsius). Line an 8 x 8 inch (20 x 20cm) square pan with parchment paper.


    • Melt the chocolate and butter in a bowl over a pot of boiling water (or microwave), stirring occasionally until melted. Once it is melted, add the crumbs, nuts and coconut mix well.
    • Add to the prepared cake pan and press the crumbs down evenly in the pan to form the base. If you find the crumb base too crumbly add a bit more melted butter (2 -3 tablespoons more).


    • On top of the base sprinkle first the, marshmallows, then the coconut, nuts and chocolate chips, lastly drizzle with the sweetened condensed milk, as evenly as possible.
    • Bake for approximately 15-20 minutes or until the marshmallows start to turn golden. Remove from oven and let cool. Refrigerate for about an hour to make cutting easier. Enjoy!


    A trick I learned is to crumple the parchment paper, then wet it, shake out the excess water and then line the pan. Stays in place perfectly.


    Calories: 242kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 16mg | Sodium: 114mg | Potassium: 146mg | Fiber: 2g | Sugar: 14g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from September 21,  2014


    1. It was good but the bottom crust layer was way to crumbly. It did not hold much. Next time I will add more butter.

    2. I made this but the only problem was the bottom crumbs would not hold together with the top. All I got was crumbs. Very disappointed. Maybe more butter?

      1. Hi Tracey yes it wouldn’t just affect the taste but also the texture, so you shouldn’t leave it out.

    3. This recipe sounds great. One of my co-workers is allergic to coconut, and it is not one of my favorite flavors either. Do you have recommendations for a substitute?

      1. Hi Hazel, for a substitute you could add finely chopped brazil nuts or macadamia nuts which are close in flavour to coconut. Hope that helps. Let me know how it goes.

    4. Oooh these look so good! And mom’s recipes are always the best aren’t they?! Thank you so much for sharing at Creative K Kids Tasty Tuesdays. I’m going to pin this to the Tasty Tuesdays Board. We would love for you to link up again with us this week!

    5. This looks so good! I’m drooling right now. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on! http://loulougirls.blogspot.com/
      Happy Monday! Lou Lou Girls

    6. I am seriously impressed by these rocky road bars. They look incredibly chocolatey and delicious.. craving one right now, Pinned!

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