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Chocolate Peanut Butter Rocky Road
Smooth and delicious chocolate peanut butter "fudge" with all sorts of textures from soft chewy marshmallows, crunchy salted pretzels and chocolate peanut butter cups! This is an easy no-bake treat and great to serve around the holidays or make with the kids for a fun weekend activity.
Ingredients
- 5 oz 142g pure milk chocolate, chopped
- 5 oz 142g semisweet dark chocolate, chopped
- ¾ cup 180g smooth peanut butter
- 1 ½ tablespoon 20g coconut oil
- 1 ½ cup 80g mini marshmallows plus extra for topping
- 1 cup 50g mini pretzel twists, roughly broken into smaller pieces plus extra for topping
- 12 peanut butter cups cut in half
- mini peanut butter cups for topping (optional)
Instructions
- Line an 8x8-inch baking pan with parchment paper so that the paper comes up all sides of the pan and set aside. If using regular-sized or larger marshmallows, cut them into quarters using scissors or a knife.
- Prepare a double boiler by placing a heat-proof bowl over a medium-sized pot with about an inch of gently simmering water. Place both types of chocolate, coconut oil and peanut butter into the bowl and stir frequently until completely melted and smooth.
- Remove from over the heat and let cool for 10 minutes. If the mixture is too warm then it will melt the peanut butter cups. Add marshmallows, pretzels and chopped peanut butter cups and fold them in.
- Spread the mixture out evenly into the prepared pan and sprinkle a few extra broken pretzels, marshmallows and mini peanut butter cups on top. Place it in the fridge for 2-3 hours until completely set and solid.
- Remove from fridge and lift rocky road out from the pan. Slice it into squares and enjoy!
