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.
Peanut Butter Rocky Road Bars
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.
Peanut Butter Rocky Road Bars
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.
Peanut Butter Rocky Road Bars
For another no-bake treat, one of our most popular recipes of the last 9 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 and can be made weeks in advance. Give Nan’s fudgey chocolate Snowballs a try too.
Like this Peanut Butter Rocky Road Bars recipe?
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- 1/3 cup butter
- 3/4 cup smooth peanut butter
- 2 cups chocolate chips
- 10 oz bag mini marshmallows 250g
- 1 cup roasted peanuts optional
- 1/2 cup dried unsweetened or sweetened coconut optional
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Lightly grease a 9x9 pan and line with parchment paper. You can dust the bottom with 1/4 cup of the coconut if you are using it.
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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.
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Add the marshmallows and peanuts to a large mixing bowl.
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Pour in the chocolate mixture and fold until the marshmallows are all covered in the chocolate mixture.
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Spread into the prepared pan and sprinkle the other 1/4 cup of dried coconut on top if you are using it.
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Chill for 3-4 hours before cutting into squares or bars. I find that a serrated bread knife works well.
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Store in airtight containers. These will freeze quite well.
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.
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Lorraine
December 11, 2016 at 10:17 pmI 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.
Bev
December 21, 2017 at 8:06 pmI made these, however the marshmallows melted – suggestions?
Barry C. Parsons
December 23, 2017 at 1:12 pmSounds like you overheated that chocolate.
Deborah Handy
December 28, 2017 at 8:36 pmI grew up in the kitchen with my mom thank you for a wonderful memory. I can’t wait to make them !!!!!
Deborah Handy
December 28, 2017 at 8:40 pmI. Love this site I was born I NFLD
Barry C. Parsons
December 31, 2017 at 3:51 pmThanks Deborah!
Samnaz
February 4, 2018 at 2:45 pmCan I use walnuts instead of peanuts?
Barry C. Parsons
March 13, 2018 at 9:24 amSure.
Jean
July 8, 2018 at 8:38 pmIf I wanted to incoperate the can cream, how would I do that?
Barry C. Parsons
July 9, 2018 at 1:36 pmI’ve never done that for this recipe.
Felicia
November 30, 2018 at 12:33 pmI’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
Debra Walton
December 16, 2018 at 1:02 amAloha 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.
Brenda
January 28, 2019 at 9:41 pmBarry 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
Barry C. Parsons
January 30, 2019 at 9:24 amI’ll keep it in mind to post it soon.