No-Bake Christmas Rocky Road Bars with Pistachios
Make no-bake rocky road bars with chocolate, marshmallows, cookie crunch, cherries, and pistachios. Easy Christmas treat that yields 24 bars.
This is a fun recipe because everyone can join in, from crushing cookies to stirring in the mix-ins. The red cherries and green pistachios make the bars look like little jewels. They are chewy, crunchy and chocolatey, and no oven is needed.
Saúl’s Tip
Melt the chocolate slowly, in short bursts or over barely simmering water, and stir often. Chocolate that gets too hot turns grainy.
Tips for Success
- Melt the chocolate gently on low heat. Hot chocolate can turn grainy.
- Take the pan off the heat before adding marshmallows so they do not melt.
- Leave some chunky pieces when crushing the cookies for the best texture.
- Use a sharp knife and wipe it between cuts for clean edges.
Make-Ahead and Storage
Make and chill the block up to 1 week ahead. Cut it into bars and store them in an airtight container in a cool place or the fridge. Dust with confectioners’ sugar and glitter 1 to 2 hours before serving. You can freeze the uncut block for up to 1 month and thaw it overnight.
Variations
- Use almonds or hazelnuts instead of pistachios.
- Replace the cherries with dried cranberries.
- Drizzle melted white chocolate over the top for extra shine.
No-Bake Christmas Rocky Road Bars with Pistachios
Ingredients
Instructions
- Line a 9 x 12-inch pan with foil, pressing it into the corners.
- Put both chocolates, the butter, and the corn syrup in a heavy saucepan. Melt over low heat, stirring often, until smooth.
- Put the amaretti cookies in a zip-top bag. Crush them with a rolling pin into a mix of big crunchy pieces and fine crumbs.
- Put the pistachios in a second bag and crush them lightly, so some pieces stay large.
- Take the saucepan off the heat. Stir in the crushed cookies, pistachios, whole cherries, and marshmallows until everything is coated.
- Spoon the mixture into the pan. Press and smooth the top. It will stay a bit bumpy.
- Chill for 1 ½ to 2 hours, until firm enough to cut.
- Lift the block out of the pan using the foil. Dust the top with confectioners' sugar and add glitter if you like.
- Cut into 6 rows lengthwise and 4 rows across to make 24 bars.
Frequently Asked Questions
Can I use regular cookies instead of amaretti?
Yes. Crushed shortbread or plain butter cookies work well. Amaretti add a light almond flavor.
Why is my rocky road too soft to cut?
It likely needs more chilling time. Give it another 30 minutes in the fridge, then cut with a sharp, hot knife.
Can I give rocky road as a gift?
Yes. Pack the bars in tins with parchment between layers. Keep the tin in a cool place until you give it.
