Peanut Butter Rocky Road Fudge
Indulge in the ultimate no-bake treat with this rich and creamy Peanut Butter Rocky Road Fudge! Combining the perfect balance of salty and sweet, this recipe layers the nutty goodness of creamy peanut butter with sweetened condensed milk for a silky base that's studded with mini marshmallows, semi-sweet chocolate chunks, and crunchy roasted peanuts. Ready in just 15 minutes of prep time, this decadent dessert is an easy yet impressive crowd-pleaser, featuring a hint of vanilla and a melt-in-your-mouth texture complemented by delightful pops of crunch. Perfect for holidays, gift-giving, or an everyday sweet tooth craving, this refrigerator fudge comes together effortlessly, and the no-bake method makes it a family favorite for kids and adults alike. Make it your go-to recipe for quick, irresistible peanut butter dessert inspiration!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Peanut butter (creamy)
- 14 oz Sweetened condensed milk
- 2 cups Powdered sugar
- 2 cups Mini marshmallows
- 1 cup Chocolate chunks (semi-sweet or milk)
- 1 cup Salted peanuts (roughly chopped)
- 1 teaspoon Vanilla extract
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray or butter.
In a medium saucepan over low heat, melt the unsalted butter and peanut butter, stirring occasionally to combine.
Once the mixture is smooth, add the sweetened condensed milk and stir until fully incorporated.
Remove the saucepan from heat and sift in the powdered sugar. Stir vigorously until the mixture is thick, smooth, and glossy.
Fold in the mini marshmallows, chocolate chunks, and chopped peanuts, reserving a small handful of each for topping the fudge if desired.
Stir in the vanilla extract and mix until evenly distributed.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Gently press the reserved marshmallows, chocolate chunks, and peanuts on top for decoration.
Refrigerate for at least 2-3 hours, or until firm. Once set, use the parchment overhang to lift the fudge out of the dish.
Cut into 16 squares and serve. Store any leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 39.9 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 277 mg | 6% | |
*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.
