Craving that classic rocky road combination of chocolate, peanut butter, crunch, and chew, but sticking to a low-carb lifestyle? You’ve come to the right place! These no-bake bars are incredibly easy to make and packed with flavor, using smart swaps like sugar-free chocolate, nuts, seeds, and optional sugar-free marshmallows for a satisfyingly decadent treat without the sugar load.

Yields: 16 bars

Prep time: 15 minutes

Chill time: 3 hours

Total time: 3 hours 15 minutes

Ingredients

• ¾ cup (192g) Natural, Unsweetened Creamy Peanut Butter (ensure label confirms no added sugar)
• ¼ cup (57g) Unsalted Butter, cut into pieces
• 2 cups (approx. 340g) Sugar-Free Chocolate Chips (use brands like Lily’s, ChocZero – sweetened with erythritol, stevia, or monk fruit)
• 1 cup (approx. 110g) Chopped Nuts (pecans or walnuts recommended)
• ½ cup (approx. 70g) Shelled Sunflower Seeds (or pumpkin seeds/pepitas)
• 3 cups (approx. 126g) Sugar-Free Mini Marshmallows (See Important Note)

Important Note on Marshmallows & Alternatives:

• The authentic “gooey” rocky road texture relies on sugar-free marshmallows. Brands like Max Mallows (using xylitol/erythritol) work but can sometimes be hard to source. Be aware: Xylitol is highly toxic to dogs.
• If you can’t find or prefer not to use sugar-free marshmallows: Omit them. Increase the chopped nuts to 1 ½ cups total and the seeds to ¾ cup total. You can also add ½ cup of unsweetened shredded coconut for extra texture. The bars will be different – more of a crunchy chocolate nut cluster – but still delicious! Making simple homemade low-carb marshmallows isn’t practical for this recipe.

Instructions

1. Prepare Pan: Line an 8×8 inch square baking pan with parchment paper, ensuring two opposite sides have overhangs for easy lifting later. Grease lightly if desired.
2. Melt Base: Combine the natural peanut butter, unsalted butter, and sugar-free chocolate chips in a large, microwave-safe bowl.
3. Microwave Gently: Heat the mixture on Medium power (approx. 50%) in 45-second bursts, stirring thoroughly after each interval. Continue until everything is melted and the mixture is smooth. Avoid overheating. (Alternatively, melt in a double boiler over simmering water).
4. Cool Slightly: Allow the melted chocolate mixture to cool for 5-10 minutes. This prevents it from completely melting the marshmallows (if using).
5. Combine Filling: Add the chopped nuts, seeds, and sugar-free marshmallows (or the alternative additions if omitting marshmallows) to the bowl with the slightly cooled chocolate mixture. Stir gently with a spatula until all the dry ingredients are well coated.
6. Press into Pan: Transfer the mixture to the prepared pan. Spread it evenly, pressing down gently to fill the corners and create an even layer.
7. Chill Until Firm: Place the pan in the refrigerator for at least 3 hours, or until the bars are completely set and firm to the touch.
8. Slice and Serve: Once firm, use the parchment paper overhangs to lift the block out onto a cutting board. Use a sharp knife to cut into 16 equal squares.

Storage Instructions:

• Store bars in an airtight container in the refrigerator for the best texture and longevity (up to 1 week).
• They can be kept at room temperature for 2-3 days if the environment is cool, but may soften.
• Freeze in an airtight container for up to 3 months; thaw in the refrigerator.

Estimated Nutritional Information

(Per bar, 1/16th of recipe. Calculated using natural unsalted PB, unsalted butter, Lily’s dark chocolate chips, pecans, sunflower seeds, and Max Mallows marshmallows. Actual values vary by brand.)

• Calories: ~278 kcal
• Total Fat: ~25g
  • Saturated Fat: ~9g
• Total Carbohydrates: ~21g
  • Dietary Fiber: ~6g
  • Sugar Alcohols: ~10g (Primarily Erythritol & Xylitol)
• Net Carbohydrates: ~5g
• Protein: ~7g
• Sodium: ~75mg

Disclaimer: Nutrition information is an estimate. Actual values depend significantly on the specific brands of ingredients used, especially sugar-free products. Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols. Be mindful that sugar alcohols (like Erythritol and Xylitol) can cause digestive sensitivity in some individuals. Xylitol is highly toxic to dogs. If omitting marshmallows and substituting with extra nuts/seeds/coconut, the nutritional profile will change.