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Rocky Road Chocolate Krispie Treats
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4 from 4 votes

Rocky Road Rice Krispie Treats

Loaded with goodies such as nuts, shortbread, coconut & cherries these easy No-Bake Rocky Road Rice Krispie Treats are a chocolate lover's dream come true.
Prep Time15 mins
Total Time15 mins
Course: Baking, Dessert
Cuisine: American
Servings: 16 Squares
Calories: 171kcal


  • 50 g/ 2 oz Butter
  • 180 g/ 6.5 oz Marshmallows
  • 90 g/ 3 oz Rice Krispies
  • 3 tablespoon Cocoa powder
  • 3 tablespoon Dessicated coconut
  • 3 tablespoon Milk chocolate chips
  • 80 g/ 3oz All butter shortbread (shop bought or homemade)
  • 50 g/ 2 oz Dried cherries
  • 25 g/ 1oz Unsalted peanuts
  • 25 g/ 1oz Blanched almonds
  • 75 g/ 3oz Mini marshmallows


Preparation - see notes

  • Grease and line a deep 20cm x 20cm tin with baking parchment
  • Sieve the cocoa into a small bowl
  • Roughly chop the nuts & shortbread and put into a separate small bowl along with the coconut
  • Chop the cherries in half and put into another bowl along with the chocolate chips and the Rice Krispies
  • Split the mini marshmallows into 2 bowls - one containing 25g, the other containing 50g

Begin to bake

  • Start by putting the butter and large marshmallows into a large, heavy based saucepan, put onto a moderate heat and alow everything to melt, stirring frequently to prevent burning
  • Once the marshmallows have melted and are thoroughly combined with the butter tip in the sieved cocoa and stir with a wooden spoon, until mixed in (if any lumps remain give a quick beat with a mini hand whisk)
  • Working quickly as the mix will begin to set, tip in the nuts and coconut. Stir briefly
  • Add the Rice Krispies, cherries, shortbread and chocolate chips. Stir until well mixed
  • Add the 25g bowl of mini marshmallows and stir through
  • Tip the mix into the baking tin and press it firmly down, so that it spreads into all of the corners and you get a compact, level surface. (I find I can spread the mixture well if I use the cellophane wrapper from the marshmallows)
  • Once level scatter the reaming 50g mini marshmallows onto the top and press them down with your hands to help them stick
  • Set aside for 30-45 minutes until completely cold then cut into 16 squares
  • Store in an airtight container for up to 5 days


The mixture does set quickly. I weigh out all of my ingredients before I start to cook so I can add them quickly to the rice krispie mixture and transfer to the pan while it is still soft enough to spread out.


Calories: 171kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 94mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 574IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 2mg