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This is a vertical image of a side view of a shortbread rocky road bar. The square has a shortbread crust and is topped with chocolate, mini marshmallows and peanuts. The square sits on a white surface with a white background and more bars blurred in the background. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free P Paleo

Ultimate List of Almond Flour Recipes: 30+ Ideas, Including Rocky Road Bars

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Prep: 10 minCook: 15 minTotal: 25 min
Servings: 9 bars 1x

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/4 cup agave nectar (honey or maple syrup works)
  • 1 teaspoon vanilla extract
  • 2 1/2 cup blanched almond flour (Kitchen Hack: How to Make Almond Flour)
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (How to Melt Chocolate Chips in 5 Minutes)
  • 2 tablespoons heavy cream or coconut cream
  • 1 cup mini marshmallows
  • 1/2 cup roasted, salted peanuts
  • flakey salt for sprinkling on top (optional)

Instructions

  1. Preheat oven to 350F.
  2. Make the shortbread. In a medium bowl, whisk together the melted butter, agave nectar, and vanilla. Once combined, add the almond flour and salt. Use a rubber spatula to fold until the crust comes together.
    This is a horizontal overhead image of a glass bowl with a raw shortbread mixture. A spatula is in the bowl with the mixture. The bowl sits on a white marble counter.
  3. Line a square 8×8 inch pan with parchment paper. With a spatula or your hands press the crust out across the bottom in an even layer.
    This is an overhead horizontal image of a square pan with parchment paper and a raw shortbread crust. The pan sits on a white marble counter.
  4. Bake for 12 minutes – 15 minutes until the edges are golden brown and the center no longer looks wet. 
  5. Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth (How to Melt Chocolate Chips in 5 Minutes). Whisk in the heavy cream. 
  6. When the shortbread layer is done baking, sprinkle the mini marshmallows and peanuts on top. Drizzle with the chocolate mixture. 
    This is an overhead horizontal image of a square pan lined with parchment paprt. It has a shortbread crust with mini marshmallows, peanuts, and chocolate drizzled on top. The square sits on a white marble counter.
  7. Use a rubber spatula to spread the chocolate around the top. Chill in the fridge for at least 1 hour until the chocolate is set. 
  8. Sprinkle with flakey salt and cut into 9 squares. Store in the fridge. 
    This is a horizontal overhead image of shortbread and chunky chocolate bars cut into squares. The bars sit on a white piece of parchment paper and sprinkled with flakey salt.

Nutrition Info:

  • Serving Size: 1 bar
  • Calories: 339
  • Sugar: 25.2g
  • Sodium: 230mg
  • Fat: 24.9g
  • Saturated Fat: 11.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25.2g
  • Fiber: 2.2g
  • Protein: 6.2g
  • Cholesterol: 36mg
© The Toasted Pine Nut

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