Equipment
Ingredients
Base
- 5 ml neutral oil, liquid
- 340 g chocolate chips
- 125 g speculoos cookie butter
- 6 ml pumpkin pie spice
- 4 g salt
Mix-ins
- 60 g speculoos cookies, coarsely broken
- 50 g marshmallows
- 150 g spice drops
- 90 g pecans, toasted and salted
- sprinkles
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 320 kcal
- Protein
- 3 g
- Carbohydrates
- 46 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 27 g
- Sodium
- 292 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 4 mg
- Potassium
- 132 mg
- Calcium
- 14 mg
- Iron
- 1.2 mg
- Magnesium
- 27 mg
- Phosphorus
- 54 mg
- Zinc
- 0.7 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.26 mg
- Niacin
- 2.2 mg
- Folate
- 14 mcg
- Water
- 5 g
- Caffeine
- 2 mg
Sources: USDA FoodData Central
Method
Lightly grease a 9-by-5-inch loaf pan with oil and line with parchment paper, leaving an overhang on the long sides.
Place chocolate chips, cookie butter, spice, and salt in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the mixture is completely melted and smooth.
Stir the broken cookies, marshmallows, spice drops, and pecans into the melted chocolate mixture until evenly coated.
Transfer the mixture to the loaf pan and level the surface with a spatula. Add sprinkles if using and tap the pan on the counter to settle the contents.
Refrigerate the pan for at least 1 hour or until the candy is firm to the touch.
Lift the candy out using the parchment paper and slice into 12 pieces using a sharp knife.
Chef's Notes
- For a richer flavor, use high-quality chocolate with at least 60% cocoa solids. You can also use a mix of semi-sweet and dark chocolate.
- Ensure your marshmallows are fresh; stale marshmallows can become tough and rubbery when chilled.
- Toasting the pecans enhances their nutty flavor and adds a pleasant crunch. Be careful not to burn them.
- If you don't have speculoos cookies, any crisp, spiced biscuit or even graham crackers can be used as a substitute.
- For a smoother texture, you can gently melt the cookie butter and chocolate together over a double boiler instead of the microwave.
Storage
Refrigerator: 1 month — Keep wrapped tightly to maintain texture.
Freezer: 3 months — Thaw in the refrigerator before serving.
Troubleshooting
Chocolate mixture is thick and grainy
Cause: The chocolate has seized due to overheating or moisture contact.
Fix: Stir in 5ml of warm neutral oil or vegetable shortening to smooth it out.
Prevention: Heat in short intervals and ensure all equipment is completely dry.
Candy is too soft to slice
Cause: The mixture has not chilled long enough to set the fats.
Fix: Return to the refrigerator for an additional 30 minutes.
Prevention: Ensure at least 1 hour of refrigeration.
Cultural Context
Rocky Road is a classic American no-bake dessert, often associated with childhood and holiday gatherings. Its name refers to its visually 'rocky' appearance, with various additions mixed into a chocolate base. This particular version incorporates the warm, spiced flavors of speculoos cookies and pumpkin pie spice, making it a festive and seasonal treat.
