Dark Chocolate Rocky Road Bars

Happy Spring time! And happy Easter! I love this time of year, and not just because it's getting warmer (okay that does have a lot to do with it), but also because I get to spend time with my family (outside) and we make a lot of good food. That's right, food and sunshine, the two things that make me the happiest. What else do I love? Chocolate! Who doesn't? Okay some people, and I'll never understand them. I love chocolate. I just try not to go crazy. Chocolate is chocolate, no matter how much I try to convince myself that the dark stuff is "healthy" and therefore should be consumed in large quantities...

So enjoy a few splurges this weekend (like this one, it's totally worth it, I promise!) and when you're ready to burn a few calories I'll have all the workouts you need. 

I added a little color to my marshmallows and even made some cute little chickens and bunnies with mini cookie cutters that I bought from World Market. 

After I cut out these marshmallows I melted a little dark chocolate and used a toothpick to give them eyes. Then I chopped up the scraps to use in my bars.

Dark Chocolate Rocky Road Bars
Prep: 30 min for the marshmallows plus 4-6 hours to set
Prep: 15 min for the bars plus 2-3 hours to refridgerate
Servings 30 squares


For the Marshmallows (prepare ahead of time, they take 4-6 hours to set):

  • 1 cup filtered water
  • 2 1/2 tbsp powdered gelatin
  • 1 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Food coloring
  • Arrowroot or tapioca starch
    *Recipe from the Urban Poser which can be found here: Rustic Homemade Marshmallows

For the base layer:

  • 2 cups dark chocolate chips (70%)
  • 1/2 cup almond butter
  • 1 cup chopped walnuts
  • 2 cups chopped marshmallows (from the recipe above)

For the top layer:

  • 1 cup dark chocolate chips (70%)
  • 1/4 cup almond butter
  • 1/4 cup full fat coconut milk


  1. Prepare the marshmallows first. I used this recipe from the Urban Poser: Rustic Homemade Marshmallows and I divided them into fourths to add food coloring (pink, yellow, purple and green) before spreading them out to set. You have to work fast though because the marshmallows harden quickly!
  2. I used my cookie cutters to make some bunny and chicken shaped marshmallows, then I chopped the rest up into small squares to use for my bars.
  3. Line an 8" x 8" dish with parchment paper
  4. Fill the bottom pot of a double broiler with water and bring to boil. Place the top pot on top and add the 2 cups of dark chocolate and 1/2 cup of almond butter. Stir until melted and combined.
  5. In a large bowl add the chopped walnuts and marshmallows. Pour the melted chocolate into the bowl and mix to combine.
  6. Transfer the mixture to your lined dish and spread evenly.
  7. Again in your double broiler, add the 1 cup of dark chocolate chips, 1/4 cup almond butter and 1/4 cup coconut milk. Stir until melted and combined.
  8. Pour the mixture on top of the base layer and smooth the surface.
  9. Refrigerate for 2-3 hours or until hard enough to cut into squares