Description
This festive Rocky Road Candy combines creamy melted white almond bark, buttery sweetness, and chewy pastel mini marshmallows with crunchy macadamia nuts and colorful Easter M&Ms. Topped with playful Easter sprinkles, this no-bake treat sets in the refrigerator to create a deliciously creamy and crunchy candy perfect for spring celebrations or anytime you crave a sweet indulgence.
Ingredients
Main Ingredients
- 1 pound white almond bark
- 1 cup butter
- 1/2 cup corn syrup
- 3 cups pastel mini marshmallows
- 1/2 cup Easter M&Ms
- 3/4 cup macadamia nuts
- Easter sprinkles (for topping)
Instructions
- Prepare the Melting Mixture: In a medium pot over medium-low heat, combine the butter, white almond bark, and corn syrup. Stir constantly to prevent burning and ensure the mixture melts smoothly and evenly.
- Remove from Heat and Cool Slightly: Once fully melted and blended, take the pot off the heat. Pour the hot mixture into a large mixing bowl and allow it to cool slightly for a few minutes so it’s warm but not hot enough to melt the add-ins.
- Add Mix-Ins: Add the pastel mini marshmallows, Easter M&Ms, and macadamia nuts to the bowl. Gently fold them into the white chocolate mixture with a spatula until all ingredients are well combined and evenly distributed.
- Transfer to Pan: Grease or line an 8×8 or 9×9 inch baking pan with parchment paper. Pour the Rocky Road mixture into the pan, spreading it out evenly to the edges for a uniform thickness.
- Add Decorative Sprinkles: Sprinkle a few Easter sprinkles on top of the mixture to give a festive and colorful finish.
- Refrigerate to Set: Place the pan in the refrigerator for at least 2 hours, or until the candy is firm and set completely.
- Serve and Enjoy: Once set, cut into squares or bars and serve. Store leftovers in the refrigerator for best freshness.
Notes
- Use pastel mini marshmallows for a seasonal touch, but regular mini marshmallows work fine too.
- Macadamia nuts add a rich crunch, but you can substitute with walnuts or pecans as preferred.
- Ensure to stir constantly when melting to avoid burning the almond bark.
- If you don’t have Easter M&Ms, any colorful candy-coated chocolate will work well.
- Store the candy in an airtight container in the refrigerator to keep it fresh.
- Allow the mixture to cool slightly before adding marshmallows and nuts to prevent them from melting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
