These vegan rocky road bars prove that "Rocky Road" should not be limited to just ice cream. The chocolate-almond-marshmallow trifecta can and should be applied to every dessert known to man. These bars have a buttery shortbread crust and are topped with rich chocolate, salty almonds and gooey marshmallows!
If you love rocky road, you will absolutely adore these bars! I took them to work and no one could believe they were vegan! -Hannah
There is something so nostalgic about rocky road. The flavor takes me right back to my childhood!
If you're anything like me, you definitely want to check out my vegan rocky road cookies and my vegan rocky road ice cream. Both recipes are incredibly easy and satisfy any and all rocky road cravings!
The Curious Chickpea also has an ace vegan rocky road brownies recipe if you're feeling adventurous!
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ingredients
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- all-purpose flour provides the structure for the base, creating a sturdy layer that holds up underneath the rich chocolate topping.
- granulated sugar adds sweetness to the base and helps create a lightly crisp, cookie-like texture as it bakes.
- cocoa powder gives the base a subtle chocolate flavor that complements the rich rocky road topping and adds extra depth throughout the bars.
- salt balances the sweetness and enhances the chocolate flavor while making the buttery crust taste richer.
- vegan butter binds the dry ingredients together and creates a tender, buttery shortbread-style crust. It melts together with the chocolate to create a smooth, glossy topping while adding richness and helping the chocolate set with a softer bite.
- nondairy chocolate chips form the main chocolate layer of the topping, creating the rich, fudgy texture that makes rocky road desserts so indulgent.
- agave nectar adds a little extra sweetness while helping keep the chocolate topping smooth and slightly softer instead of becoming too firm after setting.
- chopped salted almonds add crunchy texture and provide the classic nutty element traditionally found in rocky road.
- vegan mini marshmallows bring the signature chewy, fluffy rocky road texture and add that nostalgic sweet marshmallow bite that makes these bars instantly recognizable.
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why you'll love this recipe
- Rich and chocolatey: Every bite is packed with decadent chocolate flavor, making these bars perfect for serious chocolate lovers.
- Classic rocky road flavors: Crunchy almonds, fluffy marshmallows, and smooth chocolate create the nostalgic combination everyone knows and loves.
- Completely vegan: Made without dairy or eggs, but still every bit as indulgent and satisfying as traditional rocky road desserts.
- Perfect balance of textures: You get a buttery cookie base, smooth chocolate topping, crunchy nuts, and soft chewy marshmallows all in one bite.
- Easy to make: Simple ingredients and straightforward steps make this a beginner-friendly dessert recipe.
- Perfect for chocolate cravings: If you love rich, fudgy desserts, these bars deliver maximum chocolate satisfaction in the best way possible.
how to Make Vegan Rocky Road Bars (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry crust ingredients in a large mixing bowl. Cut in the vegan butter with a pastry cutter and work until mixture resembles wet sand.
Press the crust mixture into the bottom of a square pan lined with parchment paper. Bake on center rack of an oven that has been preheated to 350 degrees F (175 C) for 17-20 minutes. Set aside to cool for 15 minutes.
Add the chocolate chips, vegan butter and agave nectar to a small saucepan and heat on the stove over medium-low, mixing gently until completely melted. Stir in half of the almonds and marshmallows.
Pour the melted chocolate mixture over the baked crust and spread out evenly using a rubber or offset spatula. Sprinkle on the remaining almonds and marshmallows. Chill for at least 2 hours before slicing.
tips and tricks
Here are some tips you can use to make sure your vegan rocky road bars turn out perfectly:
- Use good quality chocolate: Since chocolate is the main flavor here, using high-quality nondairy chocolate chips or chopped chocolate makes a big difference in both flavor and texture.
- Don't over-bake the base: The crust should be lightly set and just starting to turn golden around the edges. Over-baking can make the base crumbly once cooled.
- Let the base cool slightly before topping: If the crust is too hot, the chocolate layer can become overly thin and harder to set properly.
- Melt chocolate gently: When melting the chocolate chips and vegan butter, use low heat to prevent the chocolate from scorching.
- Roughly chop the almonds: Larger almond pieces give better crunch and make the rocky road texture more noticeable in each bite.
- Press the topping down gently: Once spread over the base, lightly press the marshmallows and almonds into the chocolate so everything sticks together as it sets.
- Use a sharp knife for neat bars: Wipe the knife clean between cuts to get cleaner bakery-style slices.
- Make-ahead tip: These bars are great for making a day in advance since the flavors settle and the texture firms up beautifully overnight.
how to roughly chop almonds
Roughly chopping nuts is quick and easy, and it helps give these rocky road bars that classic crunchy texture without turning the nuts into tiny crumbs.
- Use a sharp chef's knife: Place the almonds on a cutting board and use a large knife to chop them into uneven pieces. You want small chunks, not finely minced pieces.
- Aim for bite-sized pieces: Cutting the almonds into a mix of small and medium chunks gives the bars more texture and helps the nutty crunch stand out in every bite.
- Don't chop too finely: If the almonds are too small, they can disappear into the chocolate mixture instead of creating that classic rocky road texture.
- Use a colander to eliminate dust: Chopping nuts creates "nut dust" and very small pieces that won't look too appealing in your finished product. Toss the chopped almonds around in a colander to filter out the smaller pieces.
- Optional flavor boost: Lightly toast the almonds for a few minutes before chopping to bring out even more nutty flavor in the finished bars.
frequently asked questions
Yes. Walnuts, pecans, peanuts, or cashews all work well if you want to switch up the flavor or use what you have on hand.
Absolutely. These bars are great for making a day ahead since the chocolate sets fully and the flavors develop even more overnight.
Yes. A chopped dairy-free chocolate bar works just as well and can sometimes melt even more smoothly than chocolate chips.
Chocolate can seize if overheated. Melt it slowly over low heat or in short microwave intervals, stirring frequently.
Yes. Simply swap the all-purpose flour in the base for a 1:1 gluten-free baking flour blend for a gluten-free version.
They likely need more chilling time. Let the bars fully set in the refrigerator before cutting so everything holds together properly.
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recipe variations
Here are a few of the ways I have mixed up this recipe when I had a specific craving:
- Peanut Butter Rocky Road Bars: Swirl melted peanut butter into the chocolate topping for a rich chocolate-peanut butter combination.
- Cookies and Cream Rocky Road Bars: Mix crushed vegan sandwich cookies into the topping for extra crunch and cookies-and-cream flavor.
- Salted Caramel Rocky Road Bars: Drizzle vegan caramel sauce over the chocolate layer and sprinkle with flaky sea salt for a sweet-salty twist.
- Hazelnut Rocky Road Bars: Swap the almonds for chopped hazelnuts for a Nutella-inspired flavor combination.
- Espresso Chocolate Rocky Road Bars: Add a small amount of espresso powder to the melted chocolate to deepen the chocolate flavor and add subtle coffee notes.
- Holiday Rocky Road Bars: Mix in crushed candy canes or festive vegan sprinkles for a holiday-inspired version.
- Coconut Rocky Road Bars: Add shredded coconut to the topping for extra texture and a subtle tropical flavor.
- Nut-Free Version: Replace the almonds with sunflower seeds, pumpkin seeds, or extra marshmallows for an allergy-friendly variation.
- S'mores Rocky Road Bars: Add crushed graham crackers to the topping for a fun s'mores-inspired version with extra crunch and campfire flavor.
storage
Refrigerator: For best texture and longer freshness, store the bars in an airtight container in the fridge for up to 3-5 days. Chilling helps keep the chocolate layer firm and makes the bars easier to slice.
Separate layers with parchment paper: If stacking bars in a container, place parchment paper between layers to prevent sticking.
Freezer: Store in a freezer-safe airtight container for up to 1 month for longer storage.
To thaw: Let frozen bars sit at room temperature for about 15-20 minutes before serving so the chocolate softens slightly.
For softer texture: If storing in the refrigerator, let the bars sit out for a few minutes before eating so the chocolate topping isn't too firm.
Best freshness tip: Keep the container sealed tightly to prevent the bars from drying out and to help maintain the chewy marshmallow texture.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Rocky Road Bars
Buttery chocolate shortbread topped with rich, melted chocolate and sprinkled with salted almonds and mini marshmallows.
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 2 hours
- Yield: 9 3-inch Bars 1x
- Category: Brownies and Bars
- Method: Bake and Chill
- Cuisine: American
- Diet: Vegan
Ingredients
For the Base
1 ½ cups all purpose flour
⅓ cup granulated sugar
2 tablespoons cocoa powder
¼ teaspoon salt
⅔ cup vegan butter
For the Topping
2 cups nondairy chocolate chips
½ cup vegan butter
1 tablespoon agave nectar
1 cup chopped salted almonds
1 ½ cups vegan mini marshmallows
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside.
- Mix: Whisk together flour, sugar, cocoa powder and salt in a large bowl. Cut in cold vegan butter using a pastry cutter. Continue to work the mixture until it resembles wet sand.
- Bake: Firmly press the base mixture into the bottom of prepared square pan using your hands. Try to get the base layer as even as possible. Place pan on center rack of preheated oven and bake for 17-20 minutes. Remove from oven and let cool for 15 minutes.
- Melt: Add chocolate chips, vegan butter and agave nectar to a small saucepan. Heat on stove over medium whisking frequently until chocolate is completely melted. Remove from heat and let cool for 5 minutes. Stir in half of the almonds and half of the marshmallows.
- Assemble and Chill: Pour melted chocolate topping over the baked crust. Spread out evenly using a rubber or offset spatula. Sprinkle the remaining almonds and marshmallows over the top of the bars. Allow pan to cool slightly before covering and placing in the refrigerator. Chill for at least 2 hours before slicing.
Notes
*Bars will keep in an airtight container in the refrigerator for 3-4 days or can be frozen for up to 1 month.
If you love rocky road, you will absolutely adore these bars! I took them to work and no one could believe they were vegan!
Thank you Hannah!! I love when people are so surprised!