Rocky Road
Prep time: 
Total time: 
Serves: 9 large bars
What You'll Need
  • 16 oz. 60% cocoa bars roughly chopped (I used ghiradelli)
  • 16 oz. Semi-sweet roughly chopped (I used ghiradelli)
  • 9 tbls. coconut butter
  • 3 tbls. corn syrup
  • 3 cups mini marshmallows
  • 1 cup cashews, crushed
  1. In a large heat-proof bowl, add the coconut butter and corn syrup and heat in the microwave for about 30 seconds(or until the coconut butter has completely melted).
  2. Add all of the chopped chocolate and stir together.
  3. Place back into the microwave for about four to six 20 second intervals, stirring each time until the chocolate is almost completely smooth.
  4. Remove from the microwave and continue stirring until all of the chocolate is smooth and creamy.
  5. Butter an 8x9 pan with coconut butter.
  6. Add a layer of the chocolate mixture to the pan until the bottom is completely covered.
  7. Top with about ⅓ mini marshmallows and crushed cashews.
  8. Add another layer of chocolate and repeat.
  9. Once you have added the final layer of chocolate, use a small spatula to swirl together all of the layers and evenly distribute the ingredients.
  10. Top with another layer of marshmallow and cashew then place in the freezer for about 20 minutes.
  11. Once firm, remove from the freezer and cut into bars.
  12. Serve immediately (best if let out to thaw for a few minutes until soft) or keep in the fridge for up to a week.
Recipe by The Blonde Chef at