Why You’ll Love This Recipe
I love this recipe because it’s simple, no-fuss, and incredibly satisfying. The combination of peanut butter and chocolate makes the fudge base creamy and indulgent, while the marshmallows and nuts bring that classic Rocky Road texture. It’s perfect for holidays, potlucks, or whenever I need a quick dessert that feeds a crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/3 cup butter
3/4 cup peanut butter (smooth or crunchy)
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
7 cups mini marshmallows
1 cup salted peanuts
1/2 cup sweetened coconut
Directions
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I start by lining a 9×13-inch baking pan with parchment paper. I sprinkle half of the coconut evenly over the bottom of the pan.
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In a saucepan over medium-low heat, I melt the butter and peanut butter together until smooth.
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I stir in the chocolate chips until melted and remove the pan from the heat right away.
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In a large bowl, I place the mini marshmallows and salted peanuts. I pour the warm chocolate-peanut butter mixture over them and quickly stir until everything is well coated.
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I spread the mixture into the prepared pan, smoothing it into an even layer.
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I sprinkle the remaining coconut on top and press lightly so it sticks.
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I chill the pan in the fridge for at least 5 hours, or overnight, until set.
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Once firm, I cut it into 24 squares with a sharp knife.
Servings and timing
Yield: 24 squares
Prep Time: 5 minutes
Cook Time: 15 minutes
Chill Time: 5 hours
Total Time: 20 minutes (plus chilling)
Serving Size: 1 square
Calories per Serving: ~240 kcal
Variations
Sometimes I swap the peanuts for almonds, pecans, or walnuts. I’ve also added dried cranberries or raisins for a sweet-tart pop. If I want a darker, richer fudge, I use all semi-sweet chocolate chips instead of mixing with milk chocolate.
Storage/Reheating
I keep these fudge squares in an airtight container in the fridge for up to 1 week. They also freeze beautifully for up to 3 months—perfect for make-ahead holiday treats. No reheating is necessary, but I let them sit at room temperature for a few minutes before serving if they’re frozen.
FAQs
Can I use crunchy peanut butter?
Yes, crunchy peanut butter works great and adds extra texture.
Do I need both milk and semi-sweet chocolate chips?
I like the balance of sweetness from using both, but I can use whichever chocolate I prefer or have on hand.
Can I make this recipe nut-free?
Yes, I skip the peanuts and use sunflower seeds or just extra marshmallows for a nut-free version.
How do I slice clean squares?
I use a sharp knife dipped in hot water and wiped dry between cuts for neat edges.
Can I make this ahead of time?
Definitely—these squares are perfect for making a day or two in advance since they actually taste better once chilled and set.
Conclusion
These Rocky Road Fudge Squares are rich, chewy, crunchy, and full of classic Rocky Road flavor. They’re quick to make, easy to customize, and always a hit with both kids and adults. Whether I’m serving them at a party or keeping a stash in the fridge for myself, they never last long!
PrintRocky Road Fudge Squares
These Rocky Road fudge squares are rich, chocolatey, and packed with marshmallows, peanuts, and coconut—an easy no-fail homemade treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes active, plus chilling
- Yield: 24 pieces
- Category: Dessert, Candy, No-Bake
- Method: No-bake (Stovetop + Refrigerator)
- Cuisine: American
- Diet: Vegetarian
Ingredients
⅓ cup butter
¾ cup peanut butter (smooth or crunchy)
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
7 cups mini marshmallows
1 cup salted peanuts
½ cup sweetened coconut
Instructions
Line a 9×13-inch baking pan with parchment paper. Sprinkle half the coconut evenly over the bottom. Set aside.
In a saucepan over medium-low heat, melt butter and peanut butter until smooth.
Add both chocolate chips and stir until melted. Remove from heat.
In a large bowl, add marshmallows and peanuts. Pour chocolate mixture over top. Stir quickly until well coated.
Spread mixture into prepared pan evenly.
Sprinkle remaining coconut on top.
Chill in the refrigerator for at least 5 hours or overnight until firm.
Slice into 24 squares with a sharp knife.
Notes
Storage: Keep refrigerated in an airtight container for up to 1 week.
Freezer-Friendly: Freeze for up to 3 months; thaw in fridge before serving.
Variations: Swap peanuts for almonds, cashews, or walnuts. Add dried cranberries for a holiday twist.
Serving: Best served chilled for maximum chewiness and crunch.
