Peanut Butter Rocky Road
Indulge in the ultimate no-bake treat with this decadent Peanut Butter Rocky Road! This easy-to-make dessert combines the rich creaminess of semi-sweet chocolate and smooth peanut butter with the delightful crunch of salted peanuts and digestive biscuits, all tied together by the irresistible chewiness of mini marshmallows. Ready in just 15 minutes of prep, this crowd-pleasing recipe boasts layers of texture and flavor, perfect for satisfying your sweet tooth. Whether you're looking for a quick dessert fix or a show-stopping party snack, this Peanut Butter Rocky Road hits all the right notes. Plus, it's chilled to perfection and easy to store, making it a convenient, make-ahead treat!
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Recipe Information
Ingredients
- 300 grams Semi-sweet chocolate chips
- 150 grams Smooth peanut butter
- 100 grams Unsalted butter
- 200 grams Mini marshmallows
- 100 grams Salted peanuts
- 100 grams Digestive biscuits (or graham crackers)
- 1 teaspoon Vanilla extract
Instructions
Line an 8-inch (20cm) square baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a medium heatproof bowl, combine the chocolate chips, smooth peanut butter, and unsalted butter.
Place the bowl over a saucepan of simmering water (double boiler method) and stir gently until the ingredients are melted and smooth. Alternatively, microwave in 30-second intervals, stirring after each, until melted.
Remove the melted mixture from the heat and stir in the vanilla extract.
Roughly chop the digestive biscuits (or graham crackers) into small, bite-sized pieces.
In a large mixing bowl, combine the mini marshmallows, salted peanuts, and chopped biscuits.
Pour the melted chocolate and peanut butter mixture over the dry ingredients and gently stir until everything is well coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly and pressing it down slightly with a spatula to ensure it’s compact.
Refrigerate for 2-3 hours, or until set.
Once set, use the parchment paper overhang to lift the Peanut Butter Rocky Road out of the dish. Cut into 12 equal squares or desired portions.
Serve chilled, and store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.4 g | 393% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 484.4 g | 176% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 309.8 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
