Rocky road fudge
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A chocolate peanut fudge studded with mini marshmallows and finished with a thin chocolate layer. Cut into squares for sharing or gift boxes.
Ingredients
- 2 cups semisweet chocolate chips divided (1½ cups and ½ cup)
- One 14 oz can sweetened condensed milk
- 1½ cups roasted peanuts chopped
- 2½ cups mini marshmallows
Equipment
- saucepan
- 9×9-inch pan
- microwave-safe bowl
- mixing bowl
Directions
- Line a 9×9-inch square pan with parchment.
- In a small saucepan over medium-low heat, melt the 1½ cups chocolate chips with the condensed milk, stirring until smooth.
- Take the pan off the heat and fold in the peanuts. Stir in half the marshmallows until they are fully coated, then add the rest.
- Spread into the pan (a few bumps are fine).
- Melt the remaining ½ cup chocolate in the microwave in 15-second bursts, stirring in between, until smooth.
- Pour it over the fudge and spread into a thin, even layer.
- Refrigerate for at least 1 hour, then cut into squares.
Notes
Store airtight in the refrigerator up to 1 week, or freeze up to 2 months and thaw in the fridge. Contains peanuts.
Nutrition
Serving: 67g | Calories: 286kcal | Carbohydrates: 36g | Protein: 6.3g | Fat: 15g | Saturated Fat: 6.1g | Trans Fat: 0g | Cholesterol: 8.4mg | Sodium: 96mg | Potassium: 256mg | Fiber: 2.4g | Sugar: 30g | Vitamin A: 66IU | Vitamin C: 0.6mg | Calcium: 85mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings; cups roasted peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.