Slow Cooker Rocky Road Bars

Slow Cooker Rocky Road Bars are a simple holiday treat that everyone LOVES to enjoy!

Hi there Idea Room fans! If we haven’t crossed paths before, I’m Gina & I blog over at Kleinworth & Co. I have 3 kids, ages 13-18 who are the inspiration for most everything I do. We are California natives currently living in beautiful North Idaho. I am so overloaded with holiday treat recipes right now that I just had to come over here & share a twist on one of my most popular goodies this season – Slow Cooker Rocky Road Bars.

I am so in love with rocky road goodies that it’s a little dangerous to know that these little gems are so easy to make. I can literally place the nuts & chocolate in the slow cooker & go work on a quick craft project or check messages for a while. When I come back, it’s all ready for me to fold in the marshmallows & transfer to a pan. Then the hard part is waiting for them to set before we can enjoy them.

I originally made a similar recipe using the microwave & a muffin tin instead of a pan to make individual clusters. Those were pretty incredible & have been so popular this season. Either method works great in my opinion. I really have a hard time wanting to share these. The chocolate mixed with the salty cashews & peanuts & the added chewiness of the marshmallows just make my heart go pitter patter. I really can’t get enough & I’m brainstorming on ways I can justify making these weekly, even after the holidays are over.

Slow Cooker Rocky Road Bars

*printable recipe

Ingredients:

1 (12-ounce) package cashews (3 1/2 cups)
1 (12-ounce package shelled walnuts (3 1/2 cups)
1 bag mini marshmallows
1-1/2 (12-ounce) packages milk chocolate
1 (12-ounce) package semisweet chocolate

Directions:

Combine chocolate & nuts in slow cooker.
Cook on low for 1 hour, or until chocolate melts. Please don’t lift the lid & keep a close eye on the chocolate to be sure to not overcook.
After 1 hour, stir the mixture & fold in marshmallows.
Transfer mixture into a parchment lined casserole dish or large jelly roll pan (I use a large 3/4 sheet jelly roll pan)
Place in refrigerator to harden completely (if you are impatient like me, you can pop it in the freezer for about 20 minutes.
Once set- remove by pulling up on the parchment paper & cutting into squares before transferring to an airtight container.

These are one of my favorite easy dessert recipes to make. I hope they make your day like they do mine. They are simple, easy & SO addictingly delicious.

Thanks so much for spending time with me today!

I’m so thrilled that Amy invited me to share a little bit of me & what I love here with you.

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