Instructions
HOW TO MAKE PEANUT BUTTER ROCKY ROAD FUDGE, IF YOU LIKED IT SAY HELLO
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups Reese’s peanut butter baking chips
- 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 your choice (walnuts, pecans, peanuts)
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Line an 8-inch or 9-inch square pan with foil. Spray lightly with cooking spray and lightly wipe with paper towel. Set aside.
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Combine chocolate chips, half of sweetened condensed milk and 1 tablespoon of butter in a microwave-safe bowl.
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In a another microwave-safe bowl, combine peanut butter chips, remaining half of sweetened condensed milk and 1 tablespoon of butter.
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Heat both bowls on high for 30 seconds, stir, repeat until chips are melted and smooth. Do one at a time if both bowls don’t fit in your microwave.
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Add one teaspoon of vanilla into each bowl and stir to combine. The mixtures should be smooth and glossy.
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Spoon both the chocolate and peanut butter mixtures into the prepared pan alternating flavors so that all the chocolate isn’t together. See video for reference.
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Sprinkle on half of the marshmallows and all of the nuts.
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Use a spatula or knife to cut through the fudge, evenly distributing the marshmallows and nuts and creating a swirl pattern with the chocolate and peanut butter fudge.
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Top with remaining marshmallows and press down gently to secure.
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Let cool to room temperature before transferring to refrigerator to chill.
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Remove from pan, peel off foil, and cut into squares.
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Store in an airtight container.
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups Reese's peanut butter baking chips
- 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 your choice (walnuts, pecans, peanuts)
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