Line an 8x8" baking dish with foil or parchment paper and set aside.
Fill a sauté pan with 2 inches of water and heat over medium heat until simmering, then turn the heat down to low.
Place the chocolate and coconut oil in a heat proof bowl and place the bowl in the simmering water. Stir until the chocolate is melted and smooth, about 2-3 minutes.
Remove from heat and add the marshmallows and chopped nuts, then stir until well coated with the chocolate.
Pour the mixture into the prepared dish and spread evenly. Sprinkle with flaky sea salt and allow to set uncovered in the fridge or room temperature for 1-2 hours. Once set, cut into bars and enjoy!
Notes
*I normally use 12 ounces Guittard Bittersweet Baking Wafers for their meltability or an 11.5 ounce bag of Guittard Extra Dark Chocolate Chips. Dark chocolate may be substituted with semi-sweet, milk chocolate or a combination.
Melt the chocolate in the microwave instead of a double boiler! Place chocolate and coconut oil in a heat proof bowl and heat for 1 minute. Stir well, then heat for 30 second intervals, stirring in between until the chocolate is melted and smooth. Continue as directed.
Homemade marshmallows really elevate this recipe, but store bought marshmallows work if you're pressed for time.
The almonds may be replaced with your favorite nuts. Walnuts, peanuts, macadamia or hazelnuts are all great options.
Rocky road candy keeps for 2-3 weeks stored in an air tight container in the fridge.