Line an 8-inch square baking dish with parchment paper, leaving overhang on the sides for easy removal; spray with nonstick cooking spray.

Pour the chocolate chips and Nutella into a large microwave-safe bowl. Heat in the microwave for one minute, remove and stir. Microwave in 15-second increments, stirring each time until the mixture is smooth.

Stir in the almonds and marshmallows until evenly coated. Pour mixture into baking dish, pressing into an even layer. Cover and chill in the freezer until firm, about 20-30 minutes.

Using the parchment overhang, lift the Rocky Road slab out of the pan, and place onto a cutting board. Use a sharp knife to slice slab into squares. Serve and enjoy!