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.
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- 1/3 cup butter
- 3/4 cup smooth peanut butter
- 2 cups chocolate chips
- 1 oz bag mini marshmallows 250g or 10
- 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!
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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 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.