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Homemade Peanut Butter Rocky Road Fudge photo
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Peanut Butter Rocky Road Fudge

Indulge in this easy, no-bake Peanut Butter Rocky Road Fudge packed with chocolate, peanut butter chips, marshmallows, and crunchy nuts!
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Fudge, No-Bake, Peanut Butter, Rocky Road, Snack
Servings: 16 servings

Ingredients

  • 1.5 cups semi-sweet chocolate chips for that rich, chocolatey base
  • 1.5 cups Reese’s peanut butter baking chips adds creamy peanut butter flavor
  • 14 oz sweetened condensed milk divided
  • 2 tsp vanilla extract divided
  • 2 tbsp butter divided
  • 2 cups miniature marshmallows divided
  • 1 cup roughly chopped nuts walnuts, pecans, or peanuts

Instructions

  • Line your 8x8-inch baking pan with parchment paper or foil, leaving some overhang on the sides. Lightly grease the paper with a little butter or non-stick spray to prevent sticking.
  • In a microwave-safe bowl, combine the semi-sweet chocolate chips, 1 tablespoon of butter, and 7 ounces (half) of the sweetened condensed milk. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted. Stir in 1 teaspoon of vanilla extract.
  • In a separate microwave-safe bowl, combine the peanut butter baking chips, remaining 1 tablespoon of butter, and the other half of the sweetened condensed milk (7 ounces). Microwave using 30-second bursts, stirring until silky smooth. Stir in the remaining 1 teaspoon of vanilla extract.
  • Pour the chocolate mixture into the prepared pan, spreading evenly. Then carefully pour the peanut butter mixture over the chocolate layer. Using a knife or skewer, gently swirl the two mixtures together to create a marbled effect.
  • Sprinkle 1 cup of miniature marshmallows and the chopped nuts evenly over the top. Press them down slightly to ensure they stick into the fudge as it sets.
  • Scatter the remaining 1 cup of miniature marshmallows across the top, pressing them lightly into the fudge.
  • Place the pan in the refrigerator for at least 4 hours, or until the fudge is firm. Once set, use the parchment overhang to lift the fudge out of the pan and cut into bite-sized squares.

Equipment

  • Microwave-safe mixing bowls
  • Spatula or Wooden Spoon
  • 8x8-inch square baking pan
  • Parchment paper or aluminum foil
  • Measuring Cups and Spoons

Notes

  • Microwave in short bursts and stir frequently to avoid seizing the chocolate or peanut butter chips.
  • Line your pan with parchment paper or foil for easy removal and neat edges.
  • Use miniature marshmallows for even distribution and the perfect rocky road texture.
  • Store fudge refrigerated in an airtight container for up to two weeks or freeze for up to 3 months.