Peanut Butter Rocky Road Fudge Recipes

ROCKY ROAD

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

PEANUT BUTTER ROCKY ROAD FUDGE

Steps:

• Pick a 9x9 or similar sized dish and line with aluminum foil.
• Add the chocolate chips and peanut butter to large glass bowl and microwave on high for two minutes. Chop up peanuts during this time.
• Use a rubber spatula to blend chocolate and PB together, add 30-60 seconds more if not completely melted.
• Add roughly chopped peanuts and mix well. (Unchopped peanuts work fine too).
• Add mini marshmallows and mix and turn until all the marshmallows are covered with a little chocolate.
• Pour fudge mixture into foil-lined dish and use spatula to spread evenly. (The goal is to end up with about a one inch thick layer or fudge).
• Cover with more foil and place in the fridge for 2-3 hours or until firm.
• Use foil to remove fudge block on cutting board and use a knife to cut fudge into 1 inch cubes (or whatever size floats your boat).
• Enjoy!

ROCKY ROAD FUDGE

Steps:

• Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
• Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
• Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)

ROCKY ROAD FUDGE

Steps:

• Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

RASPBERRY ROCKY ROAD FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and butter the foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until smooth. , Remove from the heat. Stir in the chips, peanut butter and vanilla until smooth. Fold in peanuts. Spread into prepared pan. Refrigerate for 2 hours or until set. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

EASY ROCKY ROAD FUDGE

Steps:

• In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13-in. x 9-in. pan. Refrigerate until firm. Cut into squares.

ROCKY ROAD FUDGE

Steps:

• Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
• In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
• Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
• Remove from heat.
• Stir marshmallows into fudge mixture.
• Pour into lined pan; spread evenly.
• Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
• Invert fudge onto cutting board; remove plastic wrap.
• Turn fudge top side up.
• Cut fudge into 36 pieces.
• If not serving right away, store in refrigerator.

ROCKY ROCKIN' ROAD FUDGE

Steps:

• Spray 9-inch square pan with baking spray with flour. In large microwavable bowl, microwave dark chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth.
• Set aside 2 tablespoons of the frosting; stir remaining frosting into melted chips. Fold in marshmallow creme, leaving ribbons of it running through fudge. Spread in pan.
• Press pecans, coconut and miniature chocolate chips in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by rows.