Peanut Butter Rocky Road

The luscious combination of peanut butter and chocolate make these no bake peanut butter rocky road bars a fun treat that are irresistible.

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Ooey, gooey, and oh so delicious, these peanut butter rocky road bars are as easy as they are decadent. Creamy chocolate and crunchy peanut butter surround mini marshmallows, nuts, and coconut for a dessert bar that you’ll find hard to resist.

No Bake Peanut Butter Rocky Road Bars Ingredients

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You’ll need:

• ¾ cup of sweetened coconut flakes, divided into ¼ cup and ½ cup
• ½ cup of salted sweet cream butter, softened
• 1 cup of crunchy peanut butter
• 1 (12-ounce) package of semi-sweet chocolate chips
• ½ cup of chopped walnuts
• ½ cup of chopped dry roasted peanuts
• 3 cups of miniature marshmallows 

Substitutions And Additions

PEANUT BUTTER: You could also use creamy peanut butter for crunchy peanut butter in these no-bake treats.

MARSHMALLOWS: Try adding multicolored miniature marshmallows for the plain white miniature marshmallows in this easy rocky road recipe.

NUTS: You can substitute Rice Krispies for the chopped walnuts and chopped peanuts.

CHOCOLATE CHIPS: You could use dark chocolate or milk chocolate chips instead of semisweet if you prefer.

You could also completely change up the flavor of this recipe by substituting the semisweet chocolate chips with butterscotch chips, peanut butter chips, or white chocolate chips. 

How To Make This No Bake Peanut Butter Rocky Road Bars Recipe

STEP ONE: Line a 9×9-inch baking dish with parchment paper. Be sure to leave an overhang or “sling” of parchment paper.

STEP TWO: Sprinkle ¼ cup of the coconut flakes in the bottom of the prepared pan. Set it aside.

STEP THREE: Add the butter to a 3 to 4-quart saucepan over medium-low heat to melt.

STEP FOUR: Once the butter is melted, add the crunchy peanut butter and stir to combine. 

STEP FIVE: Reduce the heat to low. Add the chocolate chips and stir continuously until the chocolate is melted. 

STEP SIX: Stir in the chopped walnuts and peanuts. 

STEP SEVEN: Remove the pan from the heat and allow the melted chocolate mixture to cool for five to seven minutes.

STEP EIGHT: Once the chocolate mixture has cooled, stir in the mini marshmallows.

STEP NINE: Spoon and spread the rocky road mixture on top of the ¼ cup of coconut flakes. 

STEP TEN: Sprinkle the remaining ½ cup of coconut flakes on top of the chocolate. Chill in the refrigerator for three hours.

STEP ELEVEN: Remove the baking dish from the refrigerator.

Lift the rocky road bars out of the baking dish and place them on a cutting board.

STEP TWELVE: Slice sixteen 2¼-inch x 2-inch slices before serving. 

How To Serve

These no bake rocky road bars are such a rich and indulgent treat, they don’t need anything on the side to dress them up.

Serve on their own with a cup of tea, hot chocolate, or latte to wash them down.

Our rocky road fudge and triple chocolate brownies are two more easy recipes that are out-of-this-world amazing.

MORE PEANUT BUTTER RECIPES

Cookie Recipes

Chewy Peanut Butter Cookies

No Bake Desserts

Peanut Butter Balls

Storage

IN THE FRIDGE: Store any leftover no bake bars in an airtight container in the refrigerator for up to two weeks.

Make sure to separate the layers of squares with wax paper so that they don’t stick together.

IN THE FREEZER: You can freeze the bars for up to two months in a freezer-safe container.

Allow the bars to thaw in the refrigerator overnight before serving.

If you love the amazing combination of flavors in rocky road ice cream, this delicious treat is for you. Between the rich chocolate, peanut butter, gooey marshmallows and nuts, your sweet tooth will thank you when you take a bite of this peanut butter rocky road treat.

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Peanut Butter Rocky Road Bars

5 from 1 vote

The luscious combination of peanut butter and chocolate make these no bake peanut butter rocky road bars a fun treat that are irresistible.

Prep Time 10 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 16 slices

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Ingredients

  

1x2x3x

• ¾ cup sweetened coconut flakes, divided into ¼ cup and ½ cup
• ½ cup salted sweet cream butter, softened
• 1 cup crunchy peanut butter
• 12 ounces semi-sweet chocolate chips
• ½ cup walnuts, chopped
• ½ cup dry roasted peanuts, chopped
• 3 cups miniature marshmallows

Instructions

 

• Line a 9×9 baking dish with parchment paper. Be sure to leave an overhang or “sling” of parchment paper.
• Sprinkle ¼ cup of the coconut flakes in the bottom of the lined baking dish. Set it aside.
• Add the butter to a 3 to 4-quart saucepan over medium-low heat to melt.
• Once the butter is melted, add the crunchy peanut butter and stir to combine.
• Reduce the heat to low. Add the chocolate chips and stir continuously until the chocolate is melted.
• Stir in the chopped walnuts and peanuts.
• Remove the pan from the heat and allow the chocolate mixture to cool for 5 to 7 minutes.
• Once the chocolate mixture has cooled, stir in the miniature marshmallows.
• Spoon and spread the chocolate mixture on top of the ¼ cup coconut flakes.
• Sprinkle the remaining ½ cup of coconut flakes on top of the chocolate. Chill in the refrigerator for 3 hours.
• Remove the baking dish from the refrigerator. Lift the rocky road bars out of the baking dish and place on a cutting board.

Notes

• The overhanging parchment paper will help you to lift out the entire square of bars so that you can cut them into smaller squares easier.
•  You can heat the butter, peanut butter, and chocolate chips in a microwave-safe bowl in the microwave instead of on the stovetop.
• Don’t skip the chilling step. These no bake bars need time to firm up before they are ready to be eaten.

Nutrition

Calories: 368kcal | Carbohydrates: 26g | Protein: 7g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 164mg | Potassium: 303mg | Fiber: 4g | Sugar: 16g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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