Peanut Butter Rocky Road Bars. An old fashioned favourite!
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Peanut Butter Rocky Road Bars. A quick & easy, no bake, old fashioned favourite with marshmallows suspended in a luscious combination of peanut butter and chocolate. Add the crunch of roasted peanuts too, if you like.
Originally published Dec 2016.
I always think of my Nan Morgan whenever I make these Peanut Butter Rocky Road Bars. It was one of those treats that she always seemed to have on hand.
I remember she made these in a plain version with a can of Fussell's thick cream stirred into melted chocolate too. All 24 of her grandchildren must have eaten thousands of those over the years in her kitchen in Port-de-Grave.
I also remember this version which she made in later years but I don't recall her ever using the peanuts in it. That was my addition because Im partial to a change in textures and tastes.
You can easily leave them out if you like. If you are a person who likes the salty-sweet combination, try using salted peanuts instead! I love that too.
Another old favourite from Nan's kitchen in addition to these Peanut Butter Rocky Road Bars.
For another no-bake treat, one of our most popular recipes of the last 14 years comes from Nan Morgan's kitchen as well. In the lead up to Christmas, it becomes even more popular because they are so freezer-friendly.
If you freeze them, they can even be made weeks in advance. Give Nan's fudgey chocolate Snowballs a try too.
Looking for more Christmas cookie inspiration?
If you want even more no-bake suggestions we have a whole collection of No Bake Cookies right here.
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Peanut Butter Rocky Road Bars
Peanut Butter Rocky Road Bars . A quick & easy, no bake, old fashioned favourite with marshmallows suspended in a luscious combination of peanut butter and chocolate; with the crunch of roasted peanuts too, if you like.
Ingredients
- ⅓ cup butter
- ¾ cup smooth peanut butter
- 2 cups chocolate chips
- 10 oz bag mini marshmallows, 250g
- 1 cup roasted peanuts, optional
- ½ cup dried unsweetened or sweetened coconut, optional
Instructions
- Lightly grease a 9x9 pan and line with parchment paper. You can dust the bottom with ¼ cup of the coconut if you are using it.
- In a medium saucepan, melt the butter and peanut butter together, then melt in the chocolate chips. As soon as the chocolate chips are melted, take it off the heat. You do not want to overheat this mixture.
- Add the marshmallows and peanuts to a large mixing bowl.
- Pour in the chocolate mixture and fold until the marshmallows are all covered in the chocolate mixture.
- Spread into the prepared pan and sprinkle the other ¼ cup of dried coconut on top if you are using it.
- Chill for 3-4 hours before cutting into squares or bars. I find that a serrated bread knife works well.
- Store in airtight containers. These will freeze quite well.
Notes
Use salted peanuts for a sweet and salty version; one of my faves!
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
24Serving Size
1 cookie barAmount Per Serving Calories 224Total Fat 12gSaturated Fat 5gUnsaturated Fat 0gCholesterol 9mgSodium 112mgCarbohydrates 24gFiber 1gSugar 17gProtein 4g
I made these with my 3 year old great niece on Saturday. Great kid friendly recipe. We both had a wonderful afternoon.
Almost all of my Christmas baking came from Rock Recipes. Thanks, Barry.
I always use crunchy peanut butter instead of using peanuts. Turns out great
I made these, however the marshmallows melted - suggestions?
Sounds like you overheated that chocolate.
I grew up in the kitchen with my mom thank you for a wonderful memory. I can't wait to make them !!!!!
I. Love this site I was born I NFLD
Thanks Deborah!
Can I use walnuts instead of peanuts?
Sure.
If I wanted to incoperate the can cream, how would I do that?
I've never done that for this recipe.
I've made this a ton of times - but i NL we always had rocky road with the coloured mini marshmellows - so when I make this i use them 🙂 Thanks for your site - love it
Aloha from Maui Barry!! My 91 year old Mom was born an Ellis in St Johns. My aunt and uncle live on Elizabeth Ave. I have a Newfoundland cookbook from the 1940's that I still use today. I made your rocky road recipe using salted macadamia nuts and I threw in some pretzel sticks too. Onolicous as we say in Hawaii! I throughly enjoy reading your posts.
Barry you mentioned your nan made these in a plain version with a can of Fussell’s thick cream stirred into melted chocolate too. Do u know the recipe for that version, sounds decadent with fussells cream
Please share if u do..
Luv this site!
Take care
B
I'll keep it in mind to post it soon.
Ok here we go , Fussels...add instead of peanut butter...do everything tge same just sub fussels for peanut buutter. And i like to make tge peanut butter one with fruity or color marshmallows and add coconut in the mix without tge nuts...ok ..rock on by's!!
These are quick and easy to make, delicious and great after freezing. I skipped the coconut and used natural peanut butter (no salt or sugar added) and salted peanuts. Very sweet, so I cut into small, 2-bite squares.
Could I store these in the freezer to keep longer
Sure!