Rocky Road Fridge Bars

Name: Rocky Road Fridge Bars
Prep time: 24 min
Cook time: 2 h 11 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 300 g Chocolate, chopped; 100 g Butter, cubed; 150 g Biscuit, roughly crushed; 120 g Marshmallow, small piece; 100 g Nut, roughly chopped; 1 pinch Salt

Rocky Road Fridge Bars · ready in 2 h 35 min · 8 servings · 504 kcal per serving · easy · 6 ingredients

A classic American no bake treat where glossy chocolate holds soft marshmallow, crunchy biscuit, and nuts in chunky chilled bars.

Prep: 24 min
Cook: 2 h 11 min
Total: 2 h 35 min
Serves: 8
kcal: 504
Difficulty: easy

American Desserts

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

300 gChocolate, chopped
100 gButter, cubed
150 gBiscuit, roughly crushed
120 gMarshmallow, small piece
100 gNut, roughly chopped
1 pinchSalt

Equipment

stovetop, refrigerator, chef knife, cutting board, heatproof bowl, saucepan, spatula, parchment paper, 20 cm square pan, serving plate

Instructions

Mise en Place
Gather all ingredients plus a scale, knife, board, heatproof bowl, saucepan, spatula, parchment paper, and a 20 cm square pan. · 8 min
What to look for: All ingredients are measured and the pan is lined
Melt Chocolate Base
Place chocolate and butter in a heatproof bowl over barely simmering water, then stir until glossy and smooth. · 6 min
What to look for: Chocolate looks shiny with no unmelted pieces
Cool Chocolate
Remove the bowl from heat and let the chocolate cool for 5 minutes so the marshmallow keeps its shape. · 5 min
What to look for: Chocolate is fluid but no longer hot and steaming
Fold Chunks
Fold biscuit, nut, marshmallow, and salt through the chocolate until every piece is lightly coated. · 4 min
What to look for: Chunky pieces are evenly coated in chocolate
Press Mixture
Spoon the mixture into the lined pan and press it level with a spatula, keeping some chunky pieces visible on top. · 5 min
What to look for: Mixture fills the pan in an even compact layer
Chill Until Firm
Chill the pan in the refrigerator until the slab feels firm in the center, about 2 hours. · 2 h
What to look for: Slab is set, matte on top, and firm to the touch
Slice Bars
Lift the slab from the pan, peel away the paper, and cut it into 8 bars with a warm knife. · 5 min
What to look for: Bars have clean edges with visible marshmallow and nut pieces
Serve Chilled
Serve the bars chilled or just softened at room temperature for a fudgy bite and clean edges. · 2 min
What to look for: Bars hold their shape but look glossy where cut

Nutrition (per serving)

kcal	504
Protein	7 g
Carbohydrates	50 g
of which sugars	32 g
Fat	32 g
of which saturated	16 g
Fibre	3 g
Sodium	186 mg

Nutri-ScoreE

Allergens

Contains: gluten, milk, tree nuts

May contain: soybeans, peanuts

Storage and reheating

Fridge: up to 7 days
Freezer: yes, up to 2 months
Keep chilled and let stand for 5 minutes before serving. Reheating will melt the chocolate and soften the texture.

Ingredient substitutions

Chocolate

Dark chocolate: Gives a less sweet and deeper cocoa flavor

Butter

Salted butter: Reduce the added salt if using salted butter

Biscuit

Digestive biscuit: Keeps the traditional crumbly crunch

Marshmallow

Mini marshmallow: Saves chopping and gives an even rocky texture

Nut

Pecan: Adds a sweeter nutty crunch while staying classic

Salt

Fine salt: Use a small pinch to sharpen the chocolate flavor