Description
A classic and indulgent Rocky Road Candy recipe combining melted semi-sweet chocolate, creamy peanut butter, mini marshmallows, and crunchy nuts for a delicious no-bake treat perfect for holidays or anytime snacking.
Ingredients
Scale
Chocolate Mixture
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
Mix-Ins
- 2 cups mini marshmallows
- 1 cup roasted salted peanuts
- 1/2 cup chopped walnuts or almonds (optional)
Instructions
- Prepare Baking Dish: Line an 8×8-inch baking dish with parchment paper to ensure easy removal of the candy once set.
- Melt Chocolate Mixture: In a large saucepan over low heat, combine the semi-sweet chocolate chips, unsalted butter, and creamy peanut butter. Stir constantly until the mixture is smooth and fully melted.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor profile.
- Cool Mixture: Allow the chocolate mixture to cool for 3–5 minutes to prevent marshmallows from melting when added.
- Fold in Mix-Ins: Gently fold the mini marshmallows, roasted salted peanuts, and if using, the chopped walnuts or almonds into the cooled chocolate mixture until evenly distributed.
- Transfer and Chill: Pour the combined mixture into the prepared baking dish and spread evenly. Refrigerate for at least 2 hours or until firm and set.
- Cut and Store: Once firm, lift the candy from the baking dish using the parchment paper and cut into 16 squares. Store the Rocky Road candy in an airtight container in the refrigerator to maintain freshness.
Notes
- You can substitute peanut butter with almond butter or sunflower seed butter for a nut-free option.
- For extra texture, mix in crushed graham crackers or dried fruit.
