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Rocky Road Squares

Rocky Road Squares with Shortbread Crust and Sea Salt

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Recipe Details


These decadent squares have everything you love in classic Rocky Road—toasted walnuts, chocolate chips, and marshmallows. For a cheffy twist, we layer it all over a buttery shortbread crust, which goes so well with the rich chocolate ganache. A sprinkle of flaky sea salt adds an elegant touch and balances the sweetness.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 710
    • Protein 7g
    • Total Carb 74g
    • Total Fat 47g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • walnuts
      1/4 cup
    • unsalted butter
      2 half sticks
      unsalted butter
    • sugar
      1/3 cup
    • vanilla extract
      1 teaspoon
      vanilla extract
    • flour
      1 cup
    • semisweet chocolate chips
      1 cup
      semisweet chocolate chips
    • heavy cream
      1 ounce
      heavy cream
    • mini marshmallows
      1/2 cup
      mini marshmallows
    • Maldon sea salt
      1/4 teaspoon
      Maldon sea salt
    • 8" aluminum tin
      8" aluminum tin

    What You’ll Need

    • canola oil
    • kosher salt
    • baking sheet
    • aluminum foil


    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 350°F. Reshape aluminum tin, if bent, then rub inside with 1 teaspoon canola oil. Place prepared tin on 1 half of a baking sheet. Roughly chop walnuts, or leave in bag and gently crush with the bottom of a heavy pan. Place walnuts on a small piece of foil. Bring edges of foil up together and seal to form a pouch; add to other half of sheet.

    2. Cream butter and sugar

      Cream butter and sugar

      Place butter in a medium heatproof bowl and microwave in 10-second intervals until softened, but not melted. Add sugar; whisk vigorously until mixture is pale and fluffy, 1-2 minutes (this technique, called creaming, gets easier as the butter continues to warm and soften; if you have a hand mixer, even better!). Add vanilla; whisk to combine, 1 minute more.

    3. Bake shortbread and walnuts

      Bake shortbread and walnuts

      To bowl with butter-sugar mixture, add flour and ¼ teaspoon kosher salt; gently stir to combine into a crumbly texture—the dough should resemble pebbles. Using your hands, form shortbread dough into a loose ball, then add to tin, reserving bowl. Press dough into bottom of prepared tin in an even layer. Bake shortbread and walnuts until shortbread is light golden and walnuts are toasted, 22-24 minutes.

    4. Chill shortbread

      Chill shortbread

      While shortbread and walnuts bake, rinse bowl from dough and dry thoroughly for the next step (this will prevent the chocolate from seizing up). Use any remaining downtime to enjoy the sweet smells filling your kitchen. Once baked, open pouch with walnuts and set aside to cool. Transfer tin with shortbread to refrigerator; chill until slightly cool, 15-20 minutes.

    5. Assemble rocky road mixture

      Assemble rocky road mixture

      Once shortbread is slightly cool, reserve 2 tablespoons chocolate chips for assembling squares. To bowl from shortbread, add cream and remaining chocolate chips; microwave in 30-second intervals, stirring between each, until melted and fully combined. Spread ¾ of ganache over shortbread, then sprinkle over marshmallows, toasted walnuts, and reserved chocolate chips.

    6. Plate rocky road squares

      Plate rocky road squares

      Drizzle remaining ganache over rocky road mixture and sprinkle over sea salt (a little goes a long way—feel free to use less, if desired). Chill rocky road mixture in refrigerator until set, at least 15 minutes. Then, cut into squares and enjoy! Refrigerate any leftovers in an airtight container for up to 3 days.

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