Rocky Road Candy gets a festive makeover in a base of creamy white chocolate that’s dotted with mini marshmallows, nuts, and red and green M&M’s. This no-bake candy takes just minutes to prepare. It’s the perfect holiday sweet treat to enjoy and gift to friends and family.
Make this classic Rocky Road Candy this season with a sweet twist on the traditional milk chocolate base by using white chocolate, or in this case, white almond bark. Give a little holiday flavor with peppermint extract. You’ll fold in add-ins that will give the candy crunch, sweetness, saltiness, and more. This rocky road candy is always a favorite and you’ll love that my recipe is easy and quick, too! There is a bit of chill time so the candy can be set up before you slice it into squares, but the wait is worth it for this delicious blend of chocolate and irresistible textured ingredients.
Why You’ll Love This Recipe
- It’s super easy and you need no special skills to make it!
- It can be customized for any occasion with easy ingredient swaps.
- It’s great for parties and food gifts.
- Kids love it and so do adults!
White Almond Bark – To melt and use to create the base of the candy.
Butter – I use unsalted. You’ll melt this with the almond bark and corn syrup to make the candy base.
Corn Syrup – You’ll heat this with the almond bark and butter to help make the candy base.
Peppermint Extract – To flavor the candy base.
Marshmallows – I use mini marshmallows, but you can always use regular or jumbo size and cut them into small bite-sized pieces.
Holiday M&Ms – For a festive red and green color and chocolate candy crunch.
Macadamia Nuts – Can be swapped out for another nut of your choice.
Holiday Sprinkles – To decorate the top of the candy.
How To Make Christmas Rocky Road Candy
Note: This is a summary of the steps. For complete instructions, see the recipe card down below.
STEP 1: Make the base of the candy by heating, in a medium pot over medium-low heat, the butter, almond bark, and corn syrup, stirring constantly until everything is melted.
STEP 2: Remove the pot from the heat and add the peppermint extract. Set aside and let it cool slightly.
STEP 3: In a large bowl, add and stir together the marshmallows, M&Ms, and macadamia nuts.
STEP 4: Pour the add-ins into the almond bark mixture and gently stir to combine.
STEP 5: Pour the mixture into a greased or parchment paper-lined 8×8 or 9×9 pan.
STEP 6: Place in the refrigerator for at least 2 hours until set before slicing and serving.
Chocolate Base Variation
Here, I’ve used white almond bark, but you can opt for chocolate almond bark and follow the recipe as is and it will be festive and amazing!
Extract Flavor Variations
Here, I’ve used peppermint extract for a holiday flavor, but you can certainly use any flavor that you wish, such as:
- Vanilla extract – it’s a classic and you can’t go wrong with this one!
- Almond extract – if you love nuts, this is a great flavor to add.
- Lemon extract – will help brighten the flavor of the candy.
I went with macadamia nuts for this recipe, but you can easily swap them out for any nut, such as pistachios, pecans, almonds, walnuts, or peanuts.
Other Add-In Ideas
Feel free to play with add-ins, such as chopped candies like toffee bits, chopped cookies, pretzel pieces, and chopped candy bars. Try dried fruits like cranberries, apricots, or shredded coconut. As for the marshmallows, if you can’t find mini marshmallows, you can always cut the larger ones into smaller pieces.
Can I Make Clusters Instead Of Bars?
Of course! Instead of pouring the final mixture into a greased pan for chilling, line a baking sheet with parchment paper and scoop out dollops (or clusters) with a large spoon or ice cream scoop onto the paper. Chill in the fridge for 2 hours to set.
Store leftovers in the refrigerator for up to 3 days in an airtight container. Freeze leftovers for up to 2 months in an airtight container. Thaw before serving.
More Holiday Candy Recipes
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking
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Christmas Rocky Road Candy- white chocolate combined with butter and peppermint extract to create a creamy base for mini marshmallows, candies, and macadamia nuts. A perfect Christmas treat to serve at parties or give away as gifts.
- 1 pound white almond bark
- 2 sticks (1 cup) butter
- 1/2 cup corn syrup
- 2 teaspoons peppermint extract
- 3 cups mini marshmallows
- 1/2 cup holiday M&Ms
- 1/2 cup macadamia nuts
- Holiday sprinkles
- Gather all of the ingredients.
- In a medium pot over medium-low heat add your butter, almond bark, and corn syrup.
- Stir constantly until everything is melted.
- Remove the pot from the heat, add the peppermint extract, and let cool slightly.
- In a large bowl combine the marshmallows, M&Ms, and macadamia nuts and combine.
- Gently stir in the almond bark mixture.
- Pour the mix into a greased or lined 8x8 or 9x9 pan.
- Place in the refrigerator for at least 2 hours until set.
- Slice and serve!
Store leftovers in the fridge for up to 3 days.
You can freeze this for up to 2 months, just thaw it before slicing.
You can use peanuts or almonds instead of macadamia nuts.
You can use your favorite holiday-colored candy instead of M&Ms.
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Wilton Holiday Sprinkles Assortment, 6.8 oz.
3 Quart Sauce Pan
Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set
Mauna Loa Premium Hawaiian Roasted Macadamia Nuts, Sea Salt Flavor, 8 Oz
M&M'S Christmas Milk Chocolate Candy Party Size 42-Ounce Bag
McCormick Pure Peppermint Extract, 1 fl oz
WholesWholesome Sweeteners Organic Light Corn Syrup, 11.2 oz. (Pack of 3)
Amazon Brand - Happy Belly Unsalted Butter Sticks, 16 oz. (4 Four Oz. Sticks)
White Almond Bark Coating, Candy Coating, Microwaveable Almond Coating For Baking, Toppings, and Sweets (2-Pack)
Amount Per Serving Calories 589Total Fat 39gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 32gCholesterol 2mgSodium 319mgCarbohydrates 54gFiber 7gSugar 39gProtein 13g