There’s something utterly delightful about a sweet treat that combines creamy white chocolate with crunchy nuts and chewy marshmallows, right? This White Chocolate Rocky Road Bars Recipe is exactly that—soft, rich, and bursting with festive colors and textures. It’s a joy to make and an even bigger joy to share.
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Why You'll Love This Recipe
I have to admit, this White Chocolate Rocky Road Bars Recipe quickly became one of my favorite "go-to" treats. It’s such a breeze to put together but delivers that wow factor every single time. Whether you’re making it for a holiday gift, a casual treat, or something a little special, people always ask for seconds.
- Simple but impressive: Few ingredients, no baking, yet it feels fancy and festive.
- Mix of textures: Soft marshmallows, crunchy pistachios, chewy cherries all wrapped in smooth white chocolate.
- Customizable: You can swap nuts or dried fruits easily—but the pistachio and cherry combo is my personal favorite.
- Perfect for gifting: It sets up nicely and looks gorgeous when wrapped, making it a sweet homemade gift idea.
Ingredients & Why They Work
The magic in this White Chocolate Rocky Road Bars Recipe lies in the harmony of its ingredients. Each one plays a role in texture, sweetness, or balance. Here’s why I love these choices and a few tips for shopping smart.

- White chocolate melts or chocolate: White chocolate provides a creamy, sweet base that pairs perfectly with the tartness of cherries and the crunch of nuts. I like melts because they melt evenly, but chips or chopped blocks work great too.
- Grapeseed oil (or neutral oil): This is a little kitchen secret—it thins the melted chocolate just enough so it coats all the mix-ins evenly, and helps the bars cut without cracking.
- Marshmallows: I recommend regular size, mostly halved, for that chewy yet soft bite throughout your bars.
- Pistachios (unsalted, toasted): Toasting nuts like pistachios really amps up their flavor and gives you a satisfying crunch. Plus, their green color makes the bars look so festive!
- Glacé cherries: I use these because their bright, chewy pops of flavor balance the white chocolate sweetness beautifully.
- Desiccated coconut: Unsweetened, finely shredded coconut adds a subtle tropical note and a bit of texture without overpowering.
Make It Your Way
This recipe is all about making it your own. Over the years, I’ve swapped nuts and even tossed in some white chocolate-dipped pretzels for extra crunch. Feel free to adapt based on what you love or what’s in your pantry.
- Variation: I once tried almonds instead of pistachios and loved the nuttier flavor—it’s a nice twist if you want a change but keep the crunch.
- Dietary swaps: For a dairy-free take, look for vegan white chocolate melts; you can still add marshmallows if they’re vegan or substitute with dried fruits.
- Seasonal change: Swap glacé cherries for dried cranberries around Christmas for an extra festive vibe.
Step-by-Step: How I Make White Chocolate Rocky Road Bars Recipe

Step 1: Prepare Your Pan Like a Pro
Get started by lightly greasing a 20cm (8-inch) square pan with butter, then line it with parchment paper leaving enough overhang on the sides. This little extra makes lifting the bars out so much easier—trust me, it’s worth the few extra seconds.
Step 2: Set Aside Your Best Toppings
Pick out about 8 of the nicest glacé cherries and reserve them for the top. Also, finely chop a tablespoon of your pistachios to sprinkle over. This little trick makes the final presentation pop.
Step 3: Melt the Chocolate and Oil Mixture
Place the white chocolate melts and grapeseed oil in a heatproof bowl. Microwave in 30-second bursts, stirring gently between each round until smooth. The oil helps the chocolate melt beautifully and keeps it softer once set, so don’t skip it if you can.
Step 4: Fold in the Add-Ins
Gently stir in the marshmallows, pistachios, glacé cherries, and desiccated coconut. Make sure everything is evenly coated in white chocolate—that’s where the magic starts!
Step 5: Press and Top
Pour the mixture into your prepared pan and spread it evenly with a spatula. I love banging and shaking the pan a bit to settle everything—I find it helps remove air pockets and makes the bars denser. Then, press your reserved cherries and chopped pistachios on top for that pretty final touch.
Step 6: Chill and Slice
Pop the pan in the fridge for about 3 hours or until set firmly. Then, use the parchment overhang to lift the slab out and cut it into bars. I usually slice 5 lines across and then chunk into smaller or larger pieces depending on the crowd.
Top Tip
From my experience making this White Chocolate Rocky Road Bars Recipe multiple times, a few little tips made all the difference between good and amazing.
- Toast your nuts: I always toast pistachios at 180°C (350°F) for about 8 minutes—it really brings out that rich flavor and crispness.
- Use grapeseed oil: It keeps your white chocolate smooth and easier to work with. I learned skipping it leads to cracking bars, so don’t skip this step if you want neater pieces.
- Banging the pan: Seriously, don’t hesitate to gently bang the pan on your countertop after spreading the mix. It settles everything so nicely!
- Cut while cold: Make sure the bars are fully chilled for clean cuts—letting them soften even a bit will make them crumbly.
How to Serve White Chocolate Rocky Road Bars Recipe

Garnishes
I usually finish the bars with a scatter of finely chopped pistachios and those bright red glacé cherries on top—not just for looks but that burst of color and chewy sweetness elevates every bite. Sometimes I dust a tiny bit of extra desiccated coconut for a snowy effect during holidays.
Side Dishes
These bars pair wonderfully with a strong cup of coffee or a creamy latte. For a party spread, I love pairing them with simple salted nuts or fresh fruit to balance the sweetness.
Creative Ways to Present
For gifting, I like to wrap each bar in parchment paper tied with twine and tuck in a sprig of rosemary or a cinnamon stick. At parties, I arrange the bars in festive tins layered with wax paper—they always disappear fast and look so inviting.
Make Ahead and Storage
Storing Leftovers
I store the white chocolate rocky road bars in an airtight container in a cool, dry place—ideally not in direct sunlight or heat—to keep them fresh for at least a couple of weeks. If you live somewhere warm like I do during summer, the fridge is your best friend.
Freezing
If I've made a big batch, I freeze leftovers wrapped tightly in plastic wrap then foil, and they keep beautifully for up to 2 months. When I want a sweet fix, I just pop a few bars out on the counter for 10 minutes before serving—it’s a great way to always have treats on hand.
Reheating
Usually I enjoy these cold, but if you want to soften them slightly, a quick 10-second zap in the microwave works well without losing the firm texture. Just be careful not to melt the chocolate completely!
Frequently Asked Questions:
Absolutely! While the classic version calls for white chocolate, you can swap in dark or milk chocolate melts for a different but equally delicious flavor. Just remember the marmite of white chocolate (it’s sweeter and creamier) affects the overall taste and texture.
Using grapeseed or another neutral oil helps your melted chocolate stay smooth and easy to work with. It also makes the bars a bit softer when set, which is helpful when cutting. However, if you don’t have any on hand, you can skip it—you might just get slightly firmer bars.
Definitely! I love pistachios especially for the color and crispness, but almonds, walnuts, or hazelnuts all work well. Just toast them lightly to bring out their flavor before adding them to the mix.
Stored in a cool, dry place (or the fridge if hot), these bars should stay fresh for at least two weeks. They freeze well for longer storage, up to two months. Just make sure they’re wrapped airtight to preserve texture and flavor.
Final Thoughts
This White Chocolate Rocky Road Bars Recipe feels like a sprinkle of happiness in every bite. I love making it when I want something quick and special, and it’s always a hit whether for family, friends, or just me sneaking an extra piece after dinner. Give it a try—you might just have yourself a new favorite to keep on hand for any occasion!
Print
White Chocolate Rocky Road Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Description
White Christmas Rocky Road is a festive no-bake treat combining creamy white chocolate with marshmallows, pistachios, glacé cherries, and desiccated coconut. This easy-to-make, colorful dessert is perfect for holiday gifting or sharing at celebrations.
Ingredients
Main Ingredients
- 500 g white chocolate melts/discs
- 2 tablespoon grapeseed oil
Add-ins
- 2 ½ cups marshmallows, most cut in half
- 1 cup unsalted toasted pistachios
- 1 cup glacé cherries
- ½ cup unsweetened desiccated coconut
Instructions
- Prepare the pan: Lightly grease a 20 cm (8 inch) square pan with butter and line it with baking paper with overhang to make lifting later easier.
- Reserve toppings: Set aside 8 of the nicest glacé cherries and finely chop 1 tablespoon of the pistachios for decorating the top.
- Melt the chocolate: Place the white chocolate and grapeseed oil in a heatproof bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth.
- Combine add-ins: Stir in the marshmallows, pistachios, glacé cherries, and desiccated coconut into the melted chocolate evenly.
- Transfer to pan: Pour the mixture into the prepared pan, spreading it out evenly. Then bang and shake the pan assertively to settle the mixture.
- Decorate and chill: Top with the reserved glacé cherries and sprinkle the chopped pistachios on top. Refrigerate for 3 hours or until firm.
- Serve: Lift the set rocky road from the pan using the paper overhang. Cut into 5 lines and then into chunks for serving or gifting.
Notes
- Milk or dark chocolate can be substituted for white chocolate if preferred.
- Grapeseed oil helps melt the chocolate smoother and makes the set rocky road softer and easier to cut, but it is optional.
- Toast pistachios at 180°C (350°F) for 8 minutes, shaking the tray once, to enhance flavor and crunch.
- Pistachios add a nice color and taste, but other nuts like almonds can be used.
- Store the rocky road in a cool, dry place for up to two weeks or refrigerate if it’s very warm.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg


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