Rocky Road Pie

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Rocky Road PieI scream. You scream. We all scream for ice cream! Rocky road is an American favorite that dates back, according to some stories, as far as 1906. Where the combination of chocolate, marshmallows, and almonds can be arguably traced to that time, the name “rocky road” rings most authentic when ice cream magnates in the late 1920s wanted to make America feel a bit better after the stock market crash of 1929. We’ve all been on a rocky road, so sweeten up life with this treat. We all need a little boost now and again and here’s our solution that won’t melt!

  • Yield: 6 to 8 Servings
  • Total Time: 30 Minutes


  • Butter for coating the baking dish
  • 17 chocolate sandwich cookies, filling removed (We prefer the brand that starts with “Ore…”)
  • ¼ cup sugar
  • 6 Tbsp unsalted butter, melted
  • ½ cup unsalted almonds, slivered or chopped
  • ½ cup milk chocolate chips or chopped milk chocolate
  • ½ cup bittersweet chocolate chips or chopped
  • bittersweet chocolate
  • 5 oz miniature marshmallows
How to Make It
  1. Preheat the oven to 375°F.
  2. Butter the inside of a baking dish. Line with parchment paper and trim so it comes up two opposite sides, slightly draping over the edges.
  3. Using a food processor or a zip top bag with a rolling pin, process cookies into fine crumbs. Combine with sugar and melted butter until evenly mixed. Press the mixture firmly into the bottom and sides of the dish to make an even crust. Transfer to the oven and bake for 10 minutes. Remove the cookie crust from the oven.
  4. Layer half of the almonds, chocolate chips, and marshmallows onto the crust. Repeat with the remaining almonds, chips, and marshmallows. Try to keep the marshmallows away from edges of the pan to avoid them sticking. Return the baking dish to the oven and bake for 8-10 minutes, or until the marshmallows are golden in color.
  5. Remove the pie from the oven and let it cool completely. Using the parchment paper on two sides, remove the pie from the baking dish and slice into bars.

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