Rocky Road Fudge Recipe

Course: Bars, candy, chocolate, Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Chill Time: 2

Total Time: 2 15

Servings: bars

Calories: 311kcal

Author: Becky Hardin

Rocky road fudge is a delicious mix of rich chocolate, creamy peanut butter, squishy marshmallows, and crunchy peanuts!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x9-inch Baking Pan

Ingredients

12 ounces semisweet chocolate chips (1 bag - about 2 cups)
1 cup creamy peanut butter *
10 tablespoons salted butter (⅝ cup)**
2 tablespoons pure maple syrup ***
¼ cup sweetened condensed milk
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
3 cups mini marshmallows
1 cup salted peanuts

Instructions

Line a 9x9 pan with parchment paper and set aside.
In a medium saucepan set over medium-low heat, melt the semisweet chocolate chips, smooth peanut butter, butter, and maple syrup. Stir often to make sure it melts evenly and combines well.
12 ounces semisweet chocolate chips, 1 cup creamy peanut butter, 10 tablespoons salted butter, 2 tablespoons pure maple syrup
Turn the heat to low and stir in the sweetened and condensed milk, vanilla, cinnamon, and salt. Stir until everything is incorporated evenly, then take off heat and let sit for 2-3 minutes to cool off.
¼ cup sweetened condensed milk, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
Add the mini marshmallows and salted peanuts into the chocolate mixture. Stir everything until evenly combined.
3 cups mini marshmallows, 1 cup salted peanuts
Pour mixture into the 9x9 pan and let chill for 2-3 hours or until it firms up and sets before cutting into a 4x5 grid and serving.

Notes

*I recommend using a creamy variety, but you can use crunchy for crunchier bars.

**You can use unsalted if you prefer, but make sure to add in an additional ¼ teaspoon to help cut through some of the sweetness of the rocky road bar.

***Corn syrup or agave also works.

Tips:

Chocolate is tricky to heat. The nice thing about this recipe is that the addition of the butter and peanut butter makes the mixture much more predictable and likely to turn out well. Also, when I did this recipe, I used butter from the refrigerator so that it melted slowly into the rest of the chocolate. The consistency turned out beautifully.
Make sure you have your burner on medium-low heat. If you turn it up too much, it will burn the chocolate and ruin the consistency. It’s going to be difficult to stir in the beginning because the ingredients are thick, but it will become much easier once everything starts to melt.
Peanuts add delicious crunch and saltiness to balance the chocolate. Almonds, walnuts, pecans, cashews, pistachios, or hazelnuts would also be delish!
It's easiest to cut these bars with a clean, hot knife. Run a knife under hot water for 30 seconds, then slice into the bars. Wipe the blade with a clean towel between cuts.

Storage: Store Rocky Road in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition