Valley Fig Growers

No Bake Rocky Road Bars with California Figs

Try not to crush the graham crackers into crumbs, but rather break them into large pieces. Peanuts can be substituted for the almonds.

Makes 16 servings


6 whole graham crackers, broken into 1-inch pieces 

 1/2 cups lightly packed ( 6 1/4 ounces) mini marshmallows

1 cup (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped into 1/4-inch pieces

1 cup (5 ounces) whole skin-on almonds, toasted and chopped coarse

4 tablespoons (1/2 stick) unsalted butter

8 ounces bittersweet chocolate chopped coarse

tablespoons light corn syrup


  1. Line an 8-inch square baking pan with a foil sling and grease the foil. Toss the graham cracker pieces, 1 cup of the marshmallows, figs, and the almonds together in a large bowl and set aside.
  2. Melt the butter in a medium saucepan over low heat. Add the remaining 1 ½ cups marshmallows and cook, stirring constantly, until melted and smooth, about 2 minutes. Stir in the chocolate and corn syrup and continue to cook, stirring constantly, until incorporated, about 30 seconds.
  3. Working quickly, pour the chocolate mixture over the graham cracker mixture and fold gently until evenly coated. Scrape the mixture into the prepared baking pan and press evenly into the pan with a greased spatula. Refrigerate the bars until firm, about 2 hours. Remove the bars from the pan using the foil sling, cut into squares, and serve.

To Make Ahead The bars can be stored in an airtight container for up to 2 days.


Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

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Nutrition Information

amount per serving

  • Calories 244
  • % Calories from Fat 52%
  • Fat 14
  • Cholesterol 8
  • Protein 4
  • Carbohydrates 31
  • Fiber 4
  • Iron 1
  • Sodium 43
  • Calcium 42
  • Potassium 135