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Creamy butterscotch and chocolate fudge swirled with miniature marshmallows and peanuts, make the best sweet, salty, and crunchy dessert for holiday goodie plates!
Quick & Easy Rock Road Fudge Bars
This foolproof 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!
These fudge bars are perfect for Christmas goodie plates! In my household, we like to hand out these bars to our friends, family, and coworkers around the holidays.
5-Ingredient Rocky Road Fudge
These bars consist of only 5 simple ingredients:
- Creamy peanut butter
- Butterscotch chips
- Semi-sweet chocolate chips
- Spanish peanuts
- Miniature marshmallows
About the Butterscotch Chips
For this recipe, I use Great Value Butterscotch Chips. I’ve used another well-known brand in the past, but they were off. Some reviews had mentioned that their recipe had changed and now their baked goods were turning green! Yikes!
How to Make Rocky Road Fudge
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. Shortening, butter, or margarine can be used to grease the pan. Alternatively, parchment paper can be used to line the pan for easier removal of the fudge bars.
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.
Why I Love This Recipe!
These fudge bars honestly remind me of scotcharoos! The peanut butter, chocolate, and butterscotch-y goodness is one flavor that brings me back to the good old days. Oh, the nostalgia!
Can you Freeze Rocky Road Fudge Bars?
I HIGHLY recommend storing them 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!
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.
Rocky Road Fudge 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 9×13 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 9×13 pan and refrigerate.
- Cool for at least 2 hours before cutting into squares.
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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