Description
This festive Christmas Rocky Road combines rich semi-sweet chocolate with creamy almond butter, crunchy roasted almonds, tangy dried cranberries, and sweet mini marshmallows, finished with bright pomegranate seeds and warming holiday spices. Perfect as a holiday treat or gift, this no-bake dessert is easy to prepare and sure to delight with its balance of textures and flavors.
Ingredients
Scale
Rocky Road Ingredients
- 1 cup semi-sweet chocolate chips
- ¼ cup unsweetened almond butter
- 2 tablespoons butter or vegan butter
- ⅓ cup roasted almonds, roughly chopped
- ¼ cup dried cranberries
- 1 ½ cups mini marshmallows
- ½ large pomegranate, seeds removed
Spices and Flavorings
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1/16 teaspoon ground ginger
- 1/16 teaspoon ground allspice
- 1/16 teaspoon ground cinnamon
Instructions
- Prep and Melt: Line a standard loaf pan with parchment paper. For a double batch, use a 9x9 or 8x8 inch square pan. In a medium pot set on low heat, combine the semi-sweet chocolate chips, almond butter, butter, vanilla extract, salt, ground ginger, allspice, and cinnamon. Stir frequently to gently melt and blend all ingredients together, ensuring nothing burns.
- Add Mix-ins: Once melted and smooth, stir in the chopped roasted almonds and dried cranberries. Remove the pot from heat and let the mixture cool for 3 to 5 minutes so it is not too hot. After cooling, gently fold in the mini marshmallows to coat them without melting.
- Assemble and Chill: Pour the rocky road mixture into the lined loaf pan. Gently press it down and spread it evenly into the corners using a spatula. Sprinkle the pomegranate seeds evenly over the top for a burst of color and tartness. Place the pan in the refrigerator and chill for approximately 2 hours or until firm.
- Serve: Once firm, remove from the refrigerator, lift out the rocky road slab using the parchment paper, and cut into 27 pieces. Serve chilled or at room temperature.
Notes
- 1/16 teaspoon is half of a ⅛ teaspoon and is equivalent to a generous pinch of each spice.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or at cool room temperature for 2-3 days; pomegranate seeds will spoil faster than the candy itself.
- For a vegan version, use vegan butter or coconut oil and vegan marshmallows such as Dandies, which are also gluten-free.
- For gluten-free diets, ensure the marshmallow brand is gluten-free, such as Jet Puffed or Campfire brands.
Nutrition
- Serving Size: 1 piece
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
