Rocky Road Rice Bars
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 16 bars
  • 1 cup of cooked brown rice
  • 5 cups of mini marshmallows
  • ¾ cup of toffee bits
  • ¼ cup of butter
  • ¾ cup of smooth peanut butter
  • 2 cups of milk chocolate or semi-sweet chocolate chips
  1. Grease a 9x9 baking dish and set aside
  2. In a large mixing bowl toss together the rice, marshmallows and toffee bits and set aside
  3. Melt the butter and peanut butter in a medium sized saucepan over low heat. Once they've melted stir in the chocolate chips.
  4. Continue to stir until the chocolate has just melted into the peanut butter and then remove from heat. Do NOT let the chocolate scorch or it will not taste good. You can even remove from heat before the chocolate chips are completely melted and continue to stir - the warmth of the mixture will melt the last few bits
  5. Pour the chocolate mixture over the marshmallow mixture and stir together until the marshmallows and rice are coated in chocolate
  6. Turn out into the baking dish and gently press down until the corners of the dish are filled
  7. Chill in the fridge for about 3 hours before cutting into bars
  8. Store in an airtight container in the fridge for up to 3 days.
You can also sub in one cup of roughly chopped peanuts for one cup of marshmallows if you want more peanut flavour and enjoy nuts in your dessert bars.
Salted peanuts will make for a salty-sweet bar which is also really tasty.
If you want something more colourful, use multi-coloured marshmallows.
Recipe by Food Bloggers of Canada at