Best Peanut Butter Rocky Road Cake Recipes
PEANUT BUTTER ROCKY ROAD
Make and share this Peanut Butter Rocky Road recipe from Food.com.
Provided by Kim D.
Categories Dessert
Time 20m
Yield 32 bars
Number Of Ingredients 5
Steps:
- Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
- Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
- Stir until melted and smooth.
- Mix in marshmallows and peanuts until evenly coated.
- Spread in buttered square baking pan 8 x 8 x 2-inches.
- Refrigerate until firm, at least 1 hour.
- Cut into bars, 2 x 1-inch.
Nutrition Facts : Calories 113.5, Fat 6.9, SaturatedFat 2.9, Sodium 56.4, Carbohydrate 12.3, Fiber 0.8, Sugar 9.7, Protein 2.3
PEANUT BUTTER ROCKY ROAD FUDGE
A crowd favorite for potlucks, holidays, or when craving some easy and simple chocolate treats. Great for kids too. Got it from my mom and modified it to my liking, all the college kids (and my wife) seem to like it so I thought I'd post it.
Provided by gbracy
Categories Candy
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Pick a 9x9 or similar sized dish and line with aluminum foil.
- Add the chocolate chips and peanut butter to large glass bowl and microwave on high for two minutes. Chop up peanuts during this time.
- Use a rubber spatula to blend chocolate and PB together, add 30-60 seconds more if not completely melted.
- Add roughly chopped peanuts and mix well. (Unchopped peanuts work fine too).
- Add mini marshmallows and mix and turn until all the marshmallows are covered with a little chocolate.
- Pour fudge mixture into foil-lined dish and use spatula to spread evenly. (The goal is to end up with about a one inch thick layer or fudge).
- Cover with more foil and place in the fridge for 2-3 hours or until firm.
- Use foil to remove fudge block on cutting board and use a knife to cut fudge into 1 inch cubes (or whatever size floats your boat).
- Enjoy!
Nutrition Facts : Calories 465, Fat 30.3, SaturatedFat 11.7, Sodium 108.3, Carbohydrate 49.5, Fiber 5.1, Sugar 38.3, Protein 10.1
PEANUT BUTTER ROCKY ROAD CAKE
Pour yourself a glass of milk because this baby is rich! The frosting is a little thin, but oh so good. It's full of chocolate flavor with a hint of tang from the cream cheese. We love the addition of the peanut butter chips to the cake batter too. The marshmallow, peanut butter filling between the layers is fantastic. This...
Provided by raymond spencer
Categories Other Desserts
Time 30m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Grease sides and bottom of 8-inch round cake pans with cooking spray. Flour lightly.
- 3. Blend cake mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Add peanut butter chips. Pour batter into pans and bake immediately.
- 4. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool completely and remove from the pans.
- 5. In a small bowl, combine marshmallow creme and peanut butter; stir well.
- 6. Place first cake on a plate. Lightly frost the top of cake layer with fluff mixture. Place second cake layer on top of first cake.
- 7. In medium bowl, combine whipped topping, cream cheese, chocolate pudding mix, chocolate hazelnut spread and chocolate syrup, stir until evenly blended.
- 8. Frost the sides and top of stacked cake.
- 9. Arrange marshmallows, peanuts and chocolate on top of the cake.
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