Recipe By Chef John
Published Oct 16th
Prep 20m Cook 10m Additional 2h 30m Ready In 2h 60m
Servings 16 bars Calories 181.2

I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it’s actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients–chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.

Recipe Ingredients

  • 1 ½ cups dark chocolate chips
  • 3 tablespoons unsalted butter, cubed
  • 2 teaspoons maple syrup
  • 1 ½ cups miniature marshmallows
  • 1 ¼ cups lightly salted roasted almonds
  • ¼ cup unsweetened cocoa powder

Cooking Directions

  1. 1 Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
  2. 2 While mixture melts, line an 8x8-inch baking pan with plastic wrap.
  3. 3 Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
  4. 4 Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
  5. 5 Sift cocoa over the top and cut into 16 squares.

Nutrition Facts

  • Calories 181.2
  • Carbohydrate 18 g
  • Cholesterol 5.7 mg
  • Fat 12.2 g
  • Fiber 1.9 g
  • Protein 3.5 g
  • Saturated Fat 4.3 g
  • Sodium 47.2 mg
  • Sugar 3.7 g

Chef's Notes

You can use corn syrup instead of maple; You can use any kind of mini marshmallows and any kind of nuts you prefer, such as peanuts, walnuts, or cashews. You can also add anything you like, such as dried fruit--just make sure you keep the same proportions between the chocolate and the chunks.


  1. LOVE!!! SO EASY & QUICK!!
  2. Added 1/4 t of Cayenne when stirring. Used pecans and the FunMallows - orange strawberry lemon and lime. A keeper. Very easy to do and great end result. Everyone thinks you spent hours on it. Thanks Chef.
  3. Great recipe but be sure you really work fast to get the almonds and marshmallows in because the chocolate hardens quick but not sure if I did something wrong because my marshmallows started melting. The chocolate is too hot to work with right from the stove but too hard to work with if you let - Read more ...
  4. Chef John has done it again! This recipe is so easy and so delicious. I've done this with both walnuts and pecans (I don't keep almonds) and both versions were incredible. Only difference with mine was I didn't add the cocoa on top. This one is definitely a keeper!
  5. This was really good to include in my homemade custard adding it was a tad bit hard but man homemade rocky road ice cream was delicious thank you for the rocky road recipe.

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