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Rocky Road Candy Clusters
Easy no-bake 5-ingredients rocky road clusters made with chocolate, butterscotch, walnuts, and marshmallows
It’s the busiest time of year and we all need quick and easy goodies to give away to neighbors and friends. Since time isn’t on our side, easy no-bake candies are the perfect thing to make. These Rocky Road Candies are crazy simple and always a hit with everyone!
If you’re looking for an easy, no-bake treat that’s both nostalgic and decadent, Rocky Road Clusters are the answer. This classic confection blends rich chocolate, crunchy nuts, and pillowy marshmallows into bite-sized treats that are sure to please everyone.
These Rocky Road Clusters are made with semi-sweet chocolate, butterscotch chips, a touch of butter, marshmallows, and walnuts. The chocolate makes them creamy, the marshmallows makes them ooey-gooey, and the nuts give the right amount of crunch and balance out the sweetness.
Ingredients:
If you are a chocolate marshmallow fan, you will LOVE these 5-ingredients chocolate marshmallow walnut clusters. I love to give these away as gifts during the holiday season. Just throw them in a festive container and you have such an easy, crowd-pleasing chocolate candy.
- Semisweet Chocolate (or bittersweet)
- Butterscotch Chips
- Butter
- Marshmallows: Mini marshmallows are ideal because they easily distribute throughout the chocolate mixture
- Walnut Halves (chopped): For extra depth of flavor, toast your nuts in a dry skillet or in the oven. Just be sure to let them cool before adding to the chocolate.
- Flaked Sea Salt (optional)
What type of chocolate should I use?
High-quality semisweet or dark chocolate is typically best for rocky road clusters. It provides just the right amount of sweetness without being overly sugary. If you prefer milk chocolate, go for it! It will give a sweeter, creamier result.
How to make Rocky Road Candy Clusters:
- In a large microwave-safe bowl, stir together semisweet chocolate, butterscotch chips, and butter. Cook in 20-second increments, stirring after every 20 seconds. The butter helps the butter to melt evenly and create a silky smooth texture.
- Let cool slightly and then add marshmallows and walnuts. If you add the marshmallows while the chocolate is still hot, the marshmallows will melt.
- Line baking sheet with parchment or waxed paper. Scoop 2-Tablespoons mounds of the chocolate rocky road mixture onto lined baking sheet. Sprinkle with flaky sea salt.
- Refrigerate until clusters are firm and chilled, about 30 minutes.
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More Candy Recipes:
If you love no-bake desserts, check out my Chex Scotcheroos Recipe made with Rice Chex cereal or my classic Scotcheroos Recipe made with Rice Krispies cereal.
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Rocky Road Candy Clusters
Ingredients
- 2 cups Semisweet Chocolate (or bittersweet)
- 1 cup Butterscotch Chips
- 2 Tablespoons Butter
- 2 cups Mini Marshmallows
- 2 cups Walnut Halves (chopped)
- Flaked Sea Salt (optional)
Instructions
- In a large microwave-safe bowl, stir together semisweet chocolate, butterscotch chips, and butter. Cook in 20-second increments, stirring after every 20 seconds.
- Let cool slightly and then add marshmallows and walnuts. If you add the marshmallows while the chocolate is still hot, the marshmallows will melt.
- Line baking sheet with parchment or waxed paper. Scoop 2-Tablespoons mounds of the chocolate rocky road mixture onto lined baking sheet. Sprinkle with flaky sea salt.
- Refrigerate until clusters are firm and chilled, about 30 minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Making my third batch today. So easy and delicious! This will be my traditional holiday candy from now on. Thank you!!
I’ve made these three times now and have gotten many compliments. The addition of Chipotle Chili powder was a delicious one. These with the Chipotle were my favorite. I kept back enough to make 7-10 clusters and added 1 tsp of Chipotle powder. The heat isn’t over powering but more of a pleasant subtle one. Very nice. Thanks for the great and easy recipe.
Update: I made a second batch with walnuts and added 1 tsp of chipotle pepper powder to the last. Can’t wait to try these!
I just made these. They are cooling in the fridge. If the batter that I scraped off of the bowl is any indication, they will be superb. I wasn’t sure how thin the morsel/butter mixture should be, it still felt quite thick when I stirred in the marshmallows and pecans (didn’t have walnuts on hand). I didn’t wait long for the mixture to cool, so my marshmallows did melt a little. I think they’re going to be splendid. I got 29 using my 2tbsp scoop. Thanks for the lovely recipe!