I’m excited to share a simple recipe for homemade chocolate bars that you can make in minutes. Inspired by my daughter Ella, who loves chocolate, these rocky road–style bars are adaptable, satisfying, and perfect for customizing. Once you learn the basic method, you can add your favorite mix-ins to create endless variations.
Today’s favorite is Ella’s rocky road chocolate bar—soft, chocolaty, and studded with marshmallows and almonds. It brings back memories of homemade fudge and is just as nostalgic and delicious. These bars are also portion-friendly: this recipe yields eight pieces, about 50 calories each, and if you track WW points they count as 2 points per piece on all plans.
I like using standard chocolate bars from Trader Joe’s or Ghirardelli melting wafers for convenience, but feel free to experiment. You can boost flavor without adding many calories by keeping the mix-ins simple and finely chopping nuts so a little goes a long way.
How To Make Easy Homemade Chocolate Bars
Begin by gathering 21 mini marshmallows and 14–15 raw almonds. Chop the almonds into small pieces so you get nut in every bite while keeping portions controlled. Finely chop a 1.75-ounce bar of dark chocolate (or use Ghirardelli melting wafers).
Prepare a double boiler by filling a saucepan with 1–2 inches of water and bringing it to a boil, then reducing it to a simmer. Place a heat-resistant bowl over the saucepan and add the chopped chocolate. Stir continuously as the chocolate softens. When only a few small chunks remain, remove the bowl from the heat and continue stirring until fully smooth to avoid burning.
Once the chocolate is melted and smooth, fold in the mini marshmallows and chopped almonds until evenly combined. Line a sheet pan with parchment paper and pour the mixture onto it, scraping the bowl to get every bit of chocolate. Use a spatula to flatten and spread the mixture to an even thickness. If you like a contrast of flavors, finish with a light sprinkle of sea salt.
Allow the chocolate to set: at room temperature about 1 hour, in the refrigerator 10–20 minutes, or in the freezer for 5–10 minutes for a quicker set. Once hardened, peel off the parchment and cut into eight pieces. Serve and enjoy.
The finished bars are easy to store in an airtight container in the refrigerator for longer freshness. They also make a great small treat for packing in lunches or enjoying with a cup of coffee.
A Few Notes & Tips
Which Chocolate Is Best for Melting?
High-quality chocolate bars melt best; I’ve had success with Ghirardelli melting wafers and Trader Joe’s chocolate bars. For a sugar-free option, try Lily’s chocolate bars. Note that dark chocolate melts slightly slower than milk or white chocolate.
How To Melt Chocolate in the Microwave
For microwave melting, heat chocolate wafers at half power (or defrost) for 30 seconds, then remove and stir. If needed, microwave additional 15-second bursts, stirring between each, until smooth. Stop while a few small pieces remain and finish stirring off heat to prevent overheating.
Can You Burn Chocolate in the Microwave?
Yes—chocolate can burn if overheated. Use short bursts of low-power heating, stir frequently, and stop before the chocolate is completely melted; residual heat will finish the job.
What Is a Double Boiler?
A double boiler is simply a saucepan with a little water and a heat-resistant bowl set on top. Bring the water to a simmer and melt the chocolate in the bowl, stirring with a silicone spatula or whisk. Remove the bowl from heat when most pieces are melted and finish stirring off heat to avoid grainy or seized chocolate.
Avoid Getting Water in the Chocolate
Any water that touches the chocolate while melting will cause it to seize and become grainy. When removing the bowl from the double boiler, place it on a kitchen towel to absorb condensation from the bowl’s bottom.
What Causes Chocolate to Seize?
Seizing happens when chocolate overheats or comes into contact with water. Overheating in the microwave or leaving the bowl on the stove until all chunks are melted can burn the chocolate and make it seize. To prevent this, remove from heat while some pieces remain and stir until smooth.
What to Do If Chocolate Seizes
If your chocolate seizes, stir in a small amount of vegetable oil or melted butter to smooth it. Adding water can also work but is less reliable. Rescued chocolate is best used in recipes where texture is less critical.
Other Recipes You Will Enjoy!
- Double Chocolate Chip Cookies — Amazing and Healthy
- Healthy Hot Chocolate That You Will Love
- Easy and Healthy Banana Bread — No Sugar
- The Best Healthy Apple Pie Filling
- Find recipe videos on our YouTube channel for step-by-step guidance.
The Ultimate Easy Homemade Chocolate Bars
Shawna Clark
8 servings
Ingredients
- 1.75 ounce bar of dark chocolate (Trader Joe’s) or Ghirardelli melting wafers
- 21 mini marshmallows
- 14–15 raw almonds, chopped
- Finishing sea salt (optional)
Instructions
- Chop the almonds finely and gather the mini marshmallows. Chop the chocolate bar into small pieces.
- Set up a double boiler with 1–2 inches of simmering water. Place a heat-resistant bowl over the pan and add the chopped chocolate. Stir continuously until most pieces are melted, then remove from heat and finish stirring until smooth.
- Fold in the mini marshmallows and chopped almonds. Line a sheet pan with parchment paper, pour the chocolate mixture onto it, and spread evenly. Sprinkle with sea salt if desired.
- Let the chocolate set at room temperature for about 1 hour, or chill in the refrigerator for 10–20 minutes (or freezer for 5–10 minutes). Once hardened, remove from parchment and cut into eight pieces. Enjoy!
Video
Notes
- Chocolate: Use 1.75 ounces of dark chocolate or Ghirardelli melting wafers for best melting results.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.