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No Bake Peanut Butter Rocky Road Bars

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close up shot of slices of No Bake Peanut Butter Rocky Road Bars on a plate
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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Table of Contents
  1. No Bake Peanut Butter Rocky Road Bars Ingredients
  2. How to Make This No Bake Peanut Butter Rocky Road Bars Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Ooey, gooey and oh so delicious, these no bake 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.

close up shot of slices of No Bake Peanut Butter Rocky Road Bars on a plate

No Bake Peanut Butter Rocky Road Bars Ingredients

No Bake Peanut Butter Rocky Road Bars raw ingredients that are labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

PEANUT BUTTER: You can substitute creamy peanut butter for crunchy peanut butter in these no bake treats.

MARSHMALLOWS: You can substitute 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.

OUR RECIPE DEVELOPER SAYS

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.

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

parchment line in a baking dish with coconut flakes

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

PRO TIP:

You can heat the butter, peanut butter, and chocolate chips in a microwave-safe bowl in the microwave instead of on the stovetop.

butter being melted in a pan

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

peanut butter being poured in with the butter and then mixed together.

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

pouring chocolate chips into the butter and peanut butter mix and then being mixed them together

STEP SIX: Stir in the chopped walnuts and peanuts. 

walnut and peanuts being poured in the chocolate mixture and then mixed together

STEP SEVEN: Remove the pan from the heat and allow the melted chocolate mixture to cool for 5 to 7 minutes.

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

marshmallows poured in the chocolate mixture and then mixed together

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

chocolate mixture in a baking dish

STEP TEN: Sprinkle the remaining ½ cup of coconut flakes on top of the chocolate. Chill in the refrigerator for 3 hours.

chocolate mixture in a baking dish topped with coconut flakes

PRO TIP:

Don’t skip the chilling step. These no bake bars need time to firm up before they are ready to be eaten.

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.

Storage

IN THE FRIDGE: Store any leftover no bake bars in an airtight container in the refrigerator for up to 2 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 2 months in a freezer-safe container. Allow the bars to thaw in the refrigerator overnight before serving.

overhead shot of slices of No Bake Peanut Butter Rocky Road Bars on a parchment line on a board

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 treat.

FREQUENTLY ASKED QUESTIONS

Can I freeze these yummy bars?

This simple recipe can be frozen in an airtight container for up to two months. 

Can I store these bars on the counter?

These rocky road squares are best kept in the fridge to keep them extra fresh and ensure they won’t get too soft.

How can I slice these squares easily after being chilled?

To easily slice these bars, dip a large sharp flat knife in boiling water, dry it completely, and cut one long slice (the heat will help the blade to glide through).

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close up shot of slices of No Bake Peanut Butter Rocky Road Bars on a plate

No Bake 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
Total Time 3 hours 10 minutes
Servings 16 slices

Ingredients
  

  • 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
  • ¾ cup sweetened coconut flakes, divided (¼ cup and ½ cup)

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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