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Holiday Rocky Road Recipe

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★★★★★

4.5 from 79 reviews

This Holiday Rocky Road is a festive, no-bake treat combining rich semisweet chocolate, spicy speculoos cookie butter, crunchy nuts, and colorful gumdrops to create a delightful and indulgent confection perfect for holiday gifting or sharing.

Ingredients

Scale

Base Ingredients

  • Nonstick spray or neutral oil, for pan
  • 1 (12-ounce) bag semisweet chocolate chips
  • ½ cup (125 grams) speculoos cookie butter
  • ¾ teaspoon pumpkin or apple pie spice
  • ½ teaspoon kosher salt (such as Diamond Crystal)

Mix-ins

  • 1 cup (60 grams) coarsely broken speculoos cookies
  • 1 cup (50 grams) mini marshmallows
  • ¾ cup (150 grams) spice drops or gumdrops
  • ¾ cup (89 grams) toasted and salted pecans

Toppings

  • Sprinkles

Instructions

  1. Prepare the Pan: Lightly grease a 9-by-5-inch loaf pan with nonstick spray or neutral oil. Line the bottom and two long sides of the pan with parchment paper, leaving enough overhang to create a sling for lifting the candy out later.
  2. Melt Chocolate Mixture: In a microwave-safe bowl, combine the semisweet chocolate chips, speculoos cookie butter, pumpkin or apple pie spice, and kosher salt. Heat the mixture in the microwave, stopping every 15 to 20 seconds to stir, until melted and smooth. Alternatively, melt the mixture in a heatproof bowl over a pot of gently simmering water.
  3. Add Mix-ins: Add the coarsely broken speculoos cookies, mini marshmallows, spice drops or gumdrops, and toasted salted pecans to the melted chocolate mixture. Gently fold everything together until evenly combined.
  4. Press into Pan: Scrape the combined mixture into the prepared loaf pan. Use a spatula or the back of a spoon to press the mixture evenly into the pan. Top with sprinkles, then firmly tap the pan against the counter a few times to help the mixture settle.
  5. Chill and Set: Refrigerate the pan for at least 1 hour until the candy is firm and set.
  6. Slice and Store: Use the parchment sling to lift the set candy out of the pan. If needed, run a hot butter knife along the edges to loosen. Cut into slices with a sharp knife, dipping the knife into hot water and wiping dry between cuts for clean slices. Store the candy tightly wrapped in the refrigerator for up to 1 month.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring once, until fragrant and lightly browned.
  • If speculoos cookie butter is not available, you can substitute with cookie butter spread or smooth peanut butter for a different flavor profile.
  • Heating the knife before slicing helps achieve clean, neat edges on the rocky road bars.
  • This recipe requires no baking, making it a quick and easy holiday treat.
  • Store leftovers tightly wrapped to maintain freshness and texture.

Keywords: Holiday Rocky Road, no-bake dessert, rocky road bars, chocolate treat, speculoos cookie butter, festive candy, marshmallow candy, holiday sweets

Find it online: https://flavorsbymaya.com/holiday-rocky-road-recipe/