Easy Peanut Butter Rocky Road Fudge

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Being a food blogger and a new Mum doesn’t exactly go hand in hand. There are literally not enough hours in the day to achieve everything I want to achieve. On the plus side, I’m discovering loads of great recipes that take next to no time to prepare but still taste great! Allowing me to enjoy being both a Mum and a blogger. This recipe is no exception.  Peanut Butter Rocky Road Fudge is absolutely gorgeous and I promise it will be your new favourite! It only takes 10 minutes to make & the fridge does the rest of the hard work for you. That’s the kind of cooking I like to do!

Here is what you will need to make approx 36 pieces.

(Recipe adapted from Shugary Sweets.)

• 300g Milk Chocolate *
• 300g Dark Chocolate *
• 125g Smooth Peanut Butter
• 125g Mini Marshmallows
• 180g Peanuts **

 

Essential Equipment

• 8 x 8″ Square Tin or Silicone Baking Pan

 

* Yes this is a lot of chocolate. No it doesn’t have to be expensive! The 30p supermarket own brand 100g bars of chocolate are just as good as the expensive brands for recipes like this.

** If you can’t find unflavoured peanuts, just buy salted & rinse them well in a sieve with cold water. Then toast them in a hot, dry frying pan to get rid of any liquid. Allow to cool before using.

 

Peanut Butter Rocky Road Fudge Recipe

If using a baking tin, lightly grease and line the base & sides with baking paper. If using a silicone pan, there’s no need to do either.

Break the milk & dark chocolate into a large glass bowl. Add in the peanut butter and heat in the microwave in 30 second intervals. Stir well in-between.

Keep going until all the chocolate has melted & it’s nice and smooth.

In the base of your chosen tin, pour a third of the marshmallows and spread them out evenly.

Add the remaining marshmallows & all the peanuts into the melted chocolate mixture and give it a good stir.

Pour the whole lot into the tin & spread out with the back of a spoon. Press it in well to make sure any gaps are filled.

Place into the fridge to set for at least 2 hours before slicing into a 6 x 6 grid, making 36 pieces.

Store in the fridge in an airtight container and consume within 1 week.

This Peanut Butter Rocky Road Fudge is honestly WAY nicer than I was expecting. Even the Mr (who doesn’t even like fudge) said he really liked it too! I don’t know about you but I consider that a success. It’s crunchy, chewy & seriously chocolatey. Can’t really ask for much more from a fudge recipe can you?!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Liked this post? You’ll love my Microwave Maltesers Fudge.

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