Rocky Road Fudge
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5 Ingredients
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15 min total
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Serves Makes about 36 pieces
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Easy
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United States
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Dessert
Recipe byThe ZestyPlate Kitchen
A no-cook fudge of melted chocolate and peanut butter loaded with marshmallows and peanuts, set firm and cut into small squares. Easy and hard to resist.
This rocky road fudge asks almost nothing of you: melt chocolate and peanut butter together, fold in marshmallows and peanuts, then let the fridge do the rest. No boiling sugar, no thermometer, which makes it a safe bet for anyone new to making sweets or for baking with kids. Cut into small squares, it disappears fast.
Jump to recipe
Prep 15 min
Total 15 min
Easy
Scale:
- 2 cups Miniature Marshmallows
- 3 cups Chocolate Chips
- ½ cup Peanut Butter
- 1 tsp Vanilla Extract
- 1 ¼ cups Peanuts
Tags:
Chocolate Snack Sweet Baking
Preparation
- Line an 8-inch-square baking pan with wax paper or foil and give it a coat of non-stick spray.
- Scatter ½ cup of the miniature marshmallows across the bottom of the lined pan.
- Put the chocolate chips and peanut butter in a microwave-safe bowl and microwave in 20-second bursts, stirring between each, until melted.
- Stir in the vanilla extract until smooth.
- Set aside 2 tablespoons of the chopped peanuts.
- Fold 1½ cups of the marshmallows and the rest of the peanuts into the chocolate.
- Spread into the pan in an even layer and, while it's still soft, scatter the reserved peanuts and a few extra marshmallows over the top if you like.
- Refrigerate for 4 hours, until set.
- Lift the fudge out with the wax paper, peel the paper away, then cut into bite-sized pieces and serve.
Tips from the ZestyPlate Kitchen
- Melt the chocolate and peanut butter in short bursts and stir between each one so it stays smooth rather than seizing.
- Once melted, get on with it. The mixture firms up sooner than you'd expect.
- Line the tin so you can lift the whole slab out and cut it cleanly on a board.
- Let it set hard in the fridge before you cut, or the squares will be ragged.
Frequently Asked Questions
Not at all. This is a melt-and-set fudge that firms up in the fridge, so there's no sugar syrup to boil and nothing to measure with a thermometer.
In an airtight container in the fridge it lasts up to a fortnight, and it freezes well too.
Of course. Crushed biscuits, dried cherries or a different nut all work. Just keep the rough proportions the same so the fudge still sets.
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