Rocky Road Carmel Corn Bars

No-bake bars that combine everything good about rocky road and caramel corn into one crunchy, gooey, chocolate-coated slab. Marshmallows and chocolate chips melt together in the microwave, get poured over caramel corn and peanuts, then pressed into a pan to set.

The melted marshmallow-chocolate mixture acts as the glue, coating every piece of caramel corn and peanut in a sticky, sweet shell. Extra mini marshmallows get stirred in at the end so they stay whole and chewy throughout the bars, giving you that classic rocky road texture of soft marshmallow against crunchy nuts.

Five ingredients, a microwave, and about 5 minutes of active work. The hardest part is waiting for them to cool enough to cut.

Pro Tips

• Microwave in short bursts and stir between each. Marshmallows and chocolate scorch fast.
• Grease the pan well. This mixture is incredibly sticky and will bond to an ungreased surface.
• Press firmly and evenly into the pan. Loose spots crumble when you try to cut bars.
• Let cool completely before cutting. Warm bars are too soft and gooey to hold their shape.

Variations

• Use butter instead of margarine for a richer flavor.
• Swap peanuts for almonds or cashews.
• Drizzle extra melted chocolate over the top of the cooled bars for a more indulgent finish.