Elevated No-Bake Pecan Rocky Road Bars

Makes 16

These no-bake rocky road bars are an adult upgrade of the childhood classic: silky dark chocolate enriched with creamy pecan butter, folded around toasted pecans, crushed cookies, and soft marshmallows. They come together quickly but deliver real depth—a rich, nutty treat. For a dairy-free version, coconut cream works beautifully in place of the heavy cream.

8 ounces dark chocolate (60–70%), chopped

2 tablespoons coconut oil

2/3 cup homemade pecan butter, see below

¼ cup heavy cream

½ teaspoon vanilla extract

¼ teaspoon kosher salt

3/4 cup mini marshmallows

3/4 cup toasted pecans, roughly chopped

½ cup pretzels

½ cup graham crackers, broken into bite-size pieces
Flaky sea salt, for topping

Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a large bowl, combine the mini marshmallows, chopped toasted pecans, pretzels, and graham cracker pieces. Set aside.
Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and coconut oil and melt, stirring frequently, until smooth.
Remove from the heat and whisk in the pecan butter, heavy cream, vanilla, and kosher salt. The mixture should be thick, glossy, and smooth, similar to ganache.
Pour the warm chocolate mixture over the bowl of mix-ins. Using a spatula, fold gently until everything is evenly coated, taking care not to overmix or melt the marshmallows.
Scrape the mixture into the prepared pan and press into an even layer. Sprinkle lightly with flaky sea salt.
Refrigerate until fully set, about 2 hours.
Lift the slab out using the parchment overhang and cut into squares. Store chilled for the best texture.

PECAN BUTTER

2 cups (8 ounces) pecan halves

1/4 teaspoon vanilla extract

1/4 teaspoon coarse kosher salt

Preheat oven to 300˚F. Spread pecans on a baking sheet and toast for 10-15 minutes until golden and fragrant. Remove and let cool completely.
Add cooled pecans to the bowl of a food processor fitted with a metal blade. Process for 1 minute, until you have a thick paste. Stop and scrape down the sides with a rubber spatula.
Process for 1 minute longer, until the paste begins to thin and become smooth. Stop and scrape down the sides again. Add vanilla and salt and process for 1 minute longer, until your pecan butter is super smooth and creamy.