Creamy butterscotch and chocolate fudge swirled with miniature marshmallows and peanuts, make the best sweet, salty, and crunchy dessert for Christmas goodie plates. Rocky Road Fudge Bars will be your next holiday hit!
Why you'll love this recipe
This foolproof Rocky Road Fudge, is so simple to make and is downright delicious. The full recipe takes about 2 hours and 20 minutes, but those 2 hours are completely hands-off! But the best part? There's no baking required!
These Nut Goodie Bars are perfect for Christmas goodie plates! In my household, we like to hand out Rocky Road bars to our friends, family, and coworkers around the holidays. Make these bars in advance and store them easily in the freezer.
These rocky road bars consist of only 5 simple ingredients:
- Creamy peanut butter
- Butterscotch chips
- Semi-sweet chocolate chips
- Spanish peanuts
- Miniature marshmallows
Over medium-low heat, melt together the peanut butter, butterscotch chips, and chocolate chips in a medium or large saucepan. This mixture should not be hot; we just want the chips blended with the peanut butter.
Once the mixture is silky smooth, add in your peanuts and miniature marshmallows.
Transfer the mixture to a greased 9 x 13 pan. Use shortening, butter, or margarine to grease the pan. You can also use parchment paper to easily lift the bars out. I personally like to use butter.
Spread the mixture evenly and pop the pan into the refrigerator for at least two hours.
Once the fudge has cooled, flip the pan over onto a cutting board and gently tap the bottom until the fudge releases. Cut the bars into 1-inch by 1-inch squares.
Can Rocky Road Fudge be made in the microwave? Absolutely!
In a medium size microwave-safe bowl, combine the chocolate chips, butterscotch chips, and peanut butter. Heat in the microwave for one minute, stir, and microwave every 15 seconds until the mixture is smooth.
Stir in the marshmallows and Spanish peanuts and continue with the recipe below.
You don't have to use Spanish peanuts for this recipe. You can swap them out for regular peanuts, almonds, walnuts, and pecans will work great for these fudge bars.
Tips & tricks
Don't overheat the chocolate chip mixture. Heat the peanut butter, chocolate chips, and butterscotch chips just until they are smooth. This will help keep the marshmallows from melting when they get stirred in.
Use parchment paper. Line the bottom of your cake pan so you can easily lift the fudge out of the pan.
Let the fudge chill. Chill the fudge for at least two hours so it can set. This will make the fudge bars easier to cut.
- 9x13 Cake Pan. I also use this pan for Better Than Sex Cake and Easy Peach Dump Cake.
This fudge can be stored in the refrigerator for up to four days in an airtight container or in the freezer for up to three months.
I HIGHLY recommend storing Rocky Road Fudge Bars in the freezer! Pull the bars out of the freezer a few minutes before you want to eat them. Honestly, I think they taste 100 times better after being frozen. This gives the marshmallows a delightful, chewy texture, that I literally cannot get enough of!
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Rocky Road Fudge Bars (Nut Goodie Bars)
- 1 c creamy peanut butter
- 6 oz butterscotch chips*
- 12 oz semi-sweet chocolate chips*
- 1 c Spanish peanuts
- 3 c miniature marshmallows
- Grease a 9x13 pan.
- In a medium or large saucepan melt together peanut butter, butterscotch chips, and chocolate chips, over medium low heat. Stir constantly.
- Remove from heat and stir in peanuts and marshmallows.
- Pour into greased 9x13 pan and refrigerate.
- Cool for at least 2 hours before cutting into squares.
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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