Rocky Road Fudge
This rich, no-bake Rocky Road Fudge layers creamy peanut butter-chocolate ganache with chewy miniature marshmallows and crunchy peanuts for a decadent texture contrast. The fudge strikes a perfect balance between sweet and salty, with the smooth, melt-in-your-mouth chocolate base elevated by the nutty crunch and pillowy marshmallows. It’s an effortless yet impressive treat that comes together in minutes, making it ideal for last-minute cravings or gifting. With just five simple ingredients, this fudge delivers big on flavor without the fuss.
Ingredients
- Miniature Marshmallows2 cups
- Chocolate Chips3 cups
- Peanut Butter½ cup
- Vanilla Extract1 tsp
- Peanuts1 ¼ cups
Nutrition
Directions
- 1
Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray.
- 2
Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish.
- 3
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.
- 4
Add the vanilla extract and stir well, until smooth.
- 5
Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside.
- 6
Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture.
- 7
Transfer the chocolate mixture into the prepared pan and spread into an even layer. Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using.
- 8
Refrigerate for 4 hours, or until set.
- 9
Remove the fudge and wax paper from the pan. Carefully peel all of wax paper from the fudge.
- 10
Cut the fudge into bite-sized pieces and serve.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!