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Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs 30 mins
total:
3 hrs
Servings:
16
Yield:
16 bars
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • While mixture melts, line an 8x8-inch baking pan with plastic wrap.

  • Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.

  • 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.

  • Sift cocoa over the top and cut into 16 squares.

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.

Nutrition Facts

181 calories; protein 3.5g; carbohydrates 18g; fat 12.2g; cholesterol 5.7mg; sodium 47.2mg. Full Nutrition
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Reviews (5)

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6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/07/2020
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 it cool a bit. Read More
(1)
Rating: 5 stars
11/02/2020
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! Read More
Rating: 5 stars
12/13/2020
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. Read More
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Rating: 5 stars
02/10/2021
LOVE!!! SO EASY & QUICK!! Read More
Rating: 5 stars
10/22/2020
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. Read More