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.
Course
Cookies
Cuisine
North American
Keyword
chocolate, marshmallow, peanut butter
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings24cookie bars
Calories224kcal
AuthorBarry C. Parsons
Ingredients
1/3cupbutter
3/4cupsmooth peanut butter
2cupschocolate chips
10ozbag mini marshmallows250g
1cuproasted peanutsoptional
1/2cupdried unsweetened or sweetened coconutoptional
Instructions
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.
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 1/4 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.
Recipe 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.