Rocky Road Protein Bars
These rocky road bars are made with 70% dark chocolate and peanut butter, with vanilla whey mixed into the base. There are still plenty of biscuit pieces and mini marshmallows, along with pecans, dried cranberries and rice pops. The recipe makes six bars and needs no baking, just a couple of hours in the fridge before slicing.
Nutrition
- Calories 219kcal 437kcal
- Fat 12.3g 24.6g
- Carbs 18.4g 36.8g
- Protein 7.3g 14.6g
- Fibre 1.2g 2.5g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
You may also like
Why I Like this Recipe
What I love about rocky road is the mix of firm chocolate and all the different pieces inside. You do not have to crush the biscuits evenly, and there is no need to decorate. I also enjoy how the tart cranberries balance the marshmallows. Making just six bars keeps things simple but still gives you that chunky rocky road feel.
Tips and Variations
- Break the biscuits into small chunks, not fine crumbs, so you can see and taste them in the finished bars.
- Add the rice pops at the end and stop mixing as soon as they are coated.
- You can swap the pecans for the same amount of walnuts, hazelnuts, or almonds.
- Try using raisins or chopped dried apricots instead of cranberries if you like.
- You can use chocolate whey protein powder for a stronger cocoa flavour, but keep in mind the texture might change depending on the brand.
- If you want a sweeter bar, swap some of the dark chocolate for milk chocolate. Just remember this will change the nutritional values.
- A bit of finely grated orange zest tastes great with the dark chocolate.
Meal Storage
Store the bars in an airtight container in the fridge and eat them within 2–3 days. Put baking paper between the layers so they do not stick. Freeze any bars you will not eat in that time.
Freezer tips
Freeze the bars in a tightly sealed, freezer-safe container with baking paper between the layers. For best quality, eat them within 2 months. The biscuits and rice pops might lose some crunch after thawing.
Let the bars thaw in their covered container in the fridge until they are no longer frozen in the centre. Serve them chilled.
Frequently Asked Questions
Yes, you can. Make it the day before and leave it covered in the fridge to set. Cut it into bars once it is completely firm.
The whey helps thicken the chocolate base. Without it, the bars may be softer, so you might need to adjust the amount of almond milk. The nutritional values will also change.
Yes, you can use dairy milk or another unsweetened plant-based milk instead of almond milk. Use the same 35ml and mix it with the whey before adding it to the chocolate.
Yes, just use certified gluten-free digestive biscuits and check the labels on the rice pops, chocolate, protein powder, and marshmallows.
Loose pieces can break off if the mixture was not pressed together firmly or not chilled long enough. Make sure to press it into the corners of the tin and chill for at least two hours before cutting.
Closing Note
This recipe makes six chocolate snacks with no baking or decorating needed. The whey changes the chocolate base a bit, but the biscuit chunks and marshmallows still give it that classic rocky road feel. If you want to try something different, check out these no-bake bars with almond butter.
- 🍃 Lighter
- ⏱️ Ready in 30
- 🍞 Lower Carb
- 🧊 Freezer Friendly
Recipe Tags
Reviews
Be first! Review this recipe now!
Browse related recipe pages
Explore more recipe pages related to this dish.
