Dessert · American

Rocky Road Fudge

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 2, 2026

This no-bake fudge packs chocolate, peanut butter, marshmallows, and crunchy peanuts into one easy pan. You melt everything in the microwave, fold in the fun stuff, and let the fridge do the rest. It is the kind of treat that disappears fast at parties and bake sales.

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Rocky Road Fudge

Why you'll love this

  • No oven, no candy thermometer, just melt and chill.
  • Chewy marshmallows and crunchy peanuts in every bite.
  • Makes a big batch, perfect for sharing.
  • Simple pantry ingredients you likely already have.

EveryDayMeal recipe

Rocky Road Fudge

Prep
15m
Total
255m
Serves
24
Level
Easy

Ingredients

  • 2 cups miniature marshmallows
  • 3 cups semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/4 cups peanuts, chopped

Equipment

  • 8-inch square baking pan
  • Wax paper or foil
  • Microwave-safe bowl
  • Rubber spatula
  • Sharp knife

Instructions

  1. Line an 8-inch square baking pan with wax paper or foil, leaving some overhang so you can lift the fudge out later, then coat it lightly with nonstick spray.
  2. Scatter 1/2 cup of the miniature marshmallows across the bottom of the lined pan so they get folded into the finished slab.
  3. In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20-second bursts, stirring between each one, until the mixture is fully melted and glossy, so it stays smooth and does not scorch.
  4. Stir in the vanilla until the mixture is silky and evenly blended.
  5. Set aside 2 tablespoons of the chopped peanuts for topping.
  6. Fold 1 1/2 cups of the marshmallows and the remaining chopped peanuts into the warm chocolate, working quickly so the marshmallows keep their shape and do not fully melt.
  7. Scrape the mixture into the prepared pan and spread it into an even layer, then immediately scatter the reserved peanuts on top so they stick.
  8. Refrigerate for about 4 hours, or until the fudge is firm and set all the way through.
  9. Lift the fudge out using the paper overhang, then peel the wax paper away from the bottom and sides.
  10. Cut into bite-sized squares with a sharp knife and serve.

Tips from the kitchen

  • Chop the peanuts before you melt the chocolate so you can move fast once the mixture is warm.
  • Melt in short bursts and stir often; chocolate holds its shape after it softens, so overheating is the main risk.
  • Use a knife warmed under hot water and wiped dry for clean cuts through the marshmallows.

Estimated nutrition per serving: 210 cal · 4g protein · 22g carbs · 13g fat

Make it your own

  • Swap the peanuts for chopped almonds or walnuts for a different crunch.
  • Use dark chocolate chips for a less sweet, richer fudge.
  • Stir in a handful of crushed pretzels for a salty-sweet twist.

Storing & make-ahead

Store in an airtight container in the fridge for up to 2 weeks, with wax paper between layers so the pieces do not stick. It also freezes well for up to 3 months; thaw in the fridge before serving.

Good to know

Can I use a different nut butter?
Yes. Almond butter or sunflower seed butter both work; just use the same 1/2 cup amount.
My chocolate seized up, what happened?
It probably got too hot. Melt in 20-second bursts and stir each time, stopping while a few chips are still soft.
Can I speed up the setting time?
Pop it in the freezer for about 1 hour instead of chilling for 4, then let it sit a few minutes before cutting.
Do I have to use miniature marshmallows?
Minis fold in best, but you can snip large marshmallows into small pieces if that is what you have.

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