There’s something irresistibly festive and indulgent about a batch of white chocolate combined with chewy marshmallows, crunchy nuts, and bright cherries. That’s why I’m so excited to share my White Chocolate Rocky Road Bars Recipe—a festive treat that’s just as fun to make as it is to eat, perfect for gifting or cozy winter snacking.
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Why You'll Love This Recipe
I’ve made many rocky road recipes over the years, but the white chocolate version truly stands out with its creamy sweetness balanced by the texture of crunchy pistachios and chewy marshmallows. Every bite feels like a little celebration, which is why it’s become my go-to for holiday treats.
- Easy to Make: No baking required, so it’s perfect for quick holiday prep or last-minute gifts.
- Delicious Texture: The combination of soft marshmallows, crunchy nuts, and chewy cherries keeps every bite interesting.
- Customizable: You can swap nuts or add your favorite extras to make it your own signature treat.
- Great for Sharing: Cut into bars or chunks, it’s perfect for parties, gifts, or just keeping at home for a sweet pick-me-up.
Ingredients & Why They Work
This recipe brings together simple ingredients that each play a unique role in delivering that signature rocky road experience. From creamy white chocolate to nutty pistachios and fluffy marshmallows, each element complements the others perfectly.

- White Chocolate Melts: These are easier to melt smoothly than chunk chocolate and give you that rich, creamy base.
- Grapeseed Oil: Adding a bit of neutral oil helps melt the chocolate evenly and keeps the bars from becoming too hard, making them easier to cut.
- Marshmallows: Tightly packed and halved marshmallows distribute chewy sweetness throughout the bars.
- Pistachios: Toasted for crunch and a beautiful green color contrast—plus their flavor just pairs wonderfully with white chocolate.
- Glacé Cherries: Their bright tartness adds a festive touch and a pop of color.
- Desiccated Coconut: Unsweetened coconut adds a subtle nutty texture without overwhelming sweetness.
Make It Your Way
One of the best things about the White Chocolate Rocky Road Bars Recipe is how flexible it is. I love hearing how you make it your own—I often swap pistachios for almonds or add a handful of mini candy canes at Christmas for a minty surprise!
- Variation: Adding a sprinkle of sea salt on top before chilling adds a lovely contrast to the sweetness. I tried this last year and it became an instant favorite.
- Dietary Mods: For a nut-free version, try sunflower seeds or pumpkin seeds instead of pistachios.
- Seasonal Twists: Swap glacé cherries for dried cranberries or chopped dried apricots for different holiday vibes.
Step-by-Step: How I Make White Chocolate Rocky Road Bars Recipe

Step 1: Prep Your Pan Like a Pro
Lightly grease your 8-inch square pan with butter—this ensures the parchment paper won’t slip. Then line it carefully with baking paper, leaving some overhang on the sides so you can lift the bars out easily once they’re set. Trust me, this little extra step makes slicing so much simpler later!
Step 2: Set Aside Your Toppings
Pick out about 8 of the best-looking glacé cherries to decorate the top later—they’ll make your bars look extra festive. I also like to finely chop a tablespoon of pistachios for the topping so you get little bursts of nutty crunch right at the surface.
Step 3: Melt Your Chocolate and Oil Gently
Place your white chocolate melts and grapeseed oil in a heatproof bowl. Microwave in 30-second bursts, stirring between each one to avoid scorching. You want a smooth, glossy mixture that’s just fluid enough to coat all the mix-ins evenly—this is where patience really pays off.
Step 4: Stir in Your Magical Mix-Ins
Fold in your halved marshmallows, toasted pistachios, glacé cherries, and desiccated coconut until every bit is cloaked in luscious white chocolate. Pour this mixture into your prepared pan and spread it out evenly. Here’s a fun tip: give your pan a few firm bangs on the counter to help remove any air bubbles—plus, it’s oddly satisfying!
Step 5: Decorate and Chill
Top with your reserved cherries and the chopped pistachios, gently pressing them into the surface so they stick. Pop the pan in the fridge for at least 3 hours or until it’s fully set. Patience here is key—the bars need to firm up enough so they cut neatly without crumbling.
Step 6: Slice and Share
Use the parchment paper overhang to lift the entire block from the pan, then transfer it to a cutting board. I like to score five lines across, then cut perpendicular lines depending on the size I want—either bite-sized chunks or bigger squares for gifting. You’ll find it cuts more cleanly if you warm your knife slightly under hot water and dry it before slicing.
Top Tip
Over many batches, I’ve learned a few simple tricks that make all the difference when making White Chocolate Rocky Road Bars Recipe. These tips save you time, prevent frustration, and help your bars look as good as they taste.
- Tempering Chocolate: Avoid overheating your white chocolate by microwaving in short bursts and stirring often; burnt chocolate turns grainy and bitter.
- Chilling Time: Don’t rush the fridge time—trying to cut too early leads to cracked or squishing bars. Three hours is your friend.
- Nuts Toasting: Toast pistachios in the oven for 8 minutes at 180°C to bring out their flavor and add a satisfying crunch.
- Cutting Technique: Use a warm, clean knife and wipe it between cuts for clean edges and less crumbly bars.
How to Serve White Chocolate Rocky Road Bars Recipe

Garnishes
I love finishing off the bars with extra frozen cherries or a sprinkle of extra toasted pistachios right before serving—adds just that extra pop of color and texture. For a festive touch, a little dusting of edible gold glitter or coconut snowflake shapes can make these bars shine at any holiday party.
Side Dishes
Pair these bars with a warm cup of chai tea or spiced hot chocolate to balance their sweetness. I also like serving them alongside a light fruit salad or citrusy sorbet to brighten up the palate between bites.
Creative Ways to Present
For gifting or special events, arrange bars in festive boxes lined with parchment paper or stack them prettily in little cello bags tied with ribbons. For a showstopper, you can also cut into small squares and serve on a tiered dessert stand alongside other holiday cookies.
Make Ahead and Storage
Storing Leftovers
I keep leftover rocky road bars stored in an airtight container at room temperature if my kitchen's cool and dry—this keeps them perfectly soft and chewy for up to two weeks. If it’s warm, the fridge is better to prevent melting or sweating.
Freezing
These bars freeze beautifully! Wrap them tightly in plastic wrap and place in a freezer bag for up to three months. When you want a sweet fix, just thaw at room temperature for about 15-20 minutes before serving.
Reheating
Since they’re best enjoyed chilled or room temp, I don’t recommend reheating. But if you want to soften them slightly, a few seconds in the microwave on low power works wonders—just watch closely to avoid melting!
Frequently Asked Questions:
Absolutely! While I adore the creamy sweetness of white chocolate in this recipe, you can easily swap for milk or dark chocolate to suit your taste preference. Just adjust the oil slightly if needed to keep the texture smooth.
Adding grapeseed or another neutral oil thins the melted chocolate slightly, making it easier to coat the add-ins and helping the bars set softer so they’re easier to cut without cracking. You can skip the oil, but the texture might be firmer and a bit more brittle.
Definitely! These bars are perfect for making ahead. Store them in an airtight container in the fridge or a cool place, and they’ll stay fresh and delicious for up to two weeks, making them ideal for holiday prepping.
Toast pistachios on a baking tray at 180°C (350°F) for about 8 minutes, shaking the tray once halfway through. This releases their natural oils and enhances their flavor and crunch—don’t skip this step if you want the best taste!
Final Thoughts
Honestly, making this White Chocolate Rocky Road Bars Recipe always puts me in a good mood—there’s something so comforting and joyful about mixing sweet, nutty, and chewy textures together in one bite. Whether you’re serving it at a holiday party, gifting it, or sneaking a piece when no one’s looking, I think you’ll find it a simple but impressive treat that keeps everyone coming back for more. Go on, give it a try—you’ll be glad you did!
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 dessert combining creamy white chocolate with chewy marshmallows, crunchy toasted pistachios, sweet glacé cherries, and unsweetened desiccated coconut. This delightfully textured treat is easy to prepare and perfect for holiday gifting or sharing at celebrations.
Ingredients
Chocolate Base
- 500 g white chocolate melts/discs
- 2 tablespoon grapeseed oil
Add-ins
- 2 ½ cups marshmallows, most cut in half
- 1 cup pistachios, unsalted, toasted
- 1 cup glacé cherries
- ½ cup desiccated coconut, unsweetened
Instructions
- Prepare the Pan: Lightly grease a 20 cm square pan with butter, then line it with baking paper with an overhang for easy removal later.
- Reserve Toppings: Set aside about 8 of the nicest glacé cherries. Finely chop 1 tablespoon of the pistachios for sprinkling on top.
- Melt Chocolate: Place the white chocolate and grapeseed oil in a heatproof bowl. Microwave in 30 second increments, stirring between each, until the chocolate is fully melted and smooth.
- Add the Mix-ins: Stir the marshmallows, toasted pistachios, glacé cherries, and desiccated coconut into the melted chocolate until well combined.
- Transfer to Pan: Pour the mixture into the prepared pan, spreading it out evenly. Gently bang and shake the pan to level the mixture and remove air bubbles.
- Top with Reserved Ingredients: Arrange the reserved glacé cherries on top and sprinkle with the chopped pistachios.
- Chill Until Firm: Refrigerate for 3 hours or until completely set.
- Cut and Serve: Lift the rocky road out of the pan using the paper overhang and cut into desired pieces for serving or gifting.
Notes
- You may substitute milk or dark chocolate for the white chocolate if preferred.
- Adding oil helps the chocolate melt more smoothly and results in a softer, easier to cut rocky road, but it can be omitted if desired.
- Toasting pistachios enhances flavor and texture; toast for 8 minutes at 180°C, shaking the tray once during roasting.
- Store rocky road in a cool, dry place for up to two weeks or refrigerate if the environment is hot.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg


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