Rocky Road Marshmallow Bars

When we’re off camping or on holiday, I like to take a good supply of snacks along as I think not buying snacks is a great way of saving money you can spend on things that will actually be remembered in years to come. In the midst of packing and getting ready for a holiday, however, is the wrong time to start a baking marathon, so I always opt for easy recipes – things that come together quickly and require little effort, but that will keep well. One such recipe is Rocky Road Marshmallow Bars.

Rocky Road Marshmallow Crispies Recipe

We don’t eat Rice Crispies frequently because I don’t think they’re very filling – just a vehicle for milk, really, – but they work perfectly for this recipe. You can also add other items to it, but I like chocolate chips and marshmallows – extra marshmallows – because I like Rocky Road in most of it’s guises!

Give the melted marshmallows a few seconds to cool down so that the chocolate and additional marshmallows don’t simply melt in. Some may, making those bits of the marshmallow crispy more chocolatey, but that’s hardly a bad thing.

Another benefit of these sweets is that they take up a bit of space,so you’ll have plenty room for souvenirs and holiday trinkets on the way back 😉


Rocky Road Marshmallow Bars
Prep time
Cook time
Total time
Serves: 24
  • 150g Mini Marshmallows
  • (+50g) Mini Marshmallows
  • 45g Butter
  • 200g Rice Crispies
  • 100g Chocolate Chips
  1. Add the butter and 150g marshmallows to the Thermomix® bowl
  2. Boil on Speed 2/110C/2 mins till most of the marshmallows are melted
  3. Add Rice Crispies and mix reverse speed 2 for 20 seconds
  4. Leave to cool for 30 seconds then add the extra marshmallows and chocolate chips
  5. Mix for reverse speed 2/ 20 seconds
  6. Tip out into a bowl and press down to flatten
  7. Refrigerate for 3 hours, then cut into blocks and keep in an airtight container.
  8. Best eaten within a day or two, but can last a little longer, though the rice crispies become soft.

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