Best Peanut Butter Rocky Road Recipes

ROCKY ROAD PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Sift flour, cocoa powder, baking powder, and salt together in a large bowl. Beat sugar, butter, and vanilla extract together in a separate bowl; beat in eggs, one at a time, until sugar mixture is smooth. Stir flour mixture into sugar mixture until incorporated. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 20 minutes.
• Mix peanut butter and chocolate chips together in a microwave-safe bowl; heat in microwave until chocolate chips are melted, stirring every 30 seconds, 1 to 2 minutes. Fold crispy rice cereal into peanut butter mixture; heat in microwave until mixture smooth and spreadable, about 30 seconds.
• Sprinkle brownies with marshmallows and bake until marshmallows are slightly cooked, 2 minutes. Pour chocolate mixture evenly over marshmallows. Allow to cool completely before cutting into squares.

PEANUT BUTTER ROCKY ROAD BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, beat marshmallow creme, peanut butter and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with candies and peanuts.
• In small microwavable bowl, microwave chocolate chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows.

PEANUT BUTTER ROCKY ROAD

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.

PEANUT BUTTER ROCKY ROAD CHEESECAKE

Steps:

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, warm peanut butter and honey; mix until smooth. Drop spoonfuls of marshmallow creme, fudge topping and peanut butter mixture alternately over top of cheesecake. Swirl together using a toothpick or skewer. Sprinkle with peanuts.

PEANUT BUTTER ROCKY ROAD CAKE

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.

PEANUT BUTTER ROCKY ROAD

Steps:

• 1. Place chocolate chips, butterscotch chips and peanut butter in 2 quart bowl.
• 2. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
• 3. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated.
• 4. Spread in buttered square baking pan 8 x 8 x 2-inches.
• 5. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars.

PEANUT BUTTER ROCKY ROAD FUDGE

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!

PEANUT BUTTER ROCKY ROAD BARS

Steps:

• 1. Preheat oven to 350. Spray an 11×7 baking pan (NOT 9×13 or 8×8) with nonstick spray. 2. In a medium sized bowl, stir together the flour, baking powder, baking soda, and salt. set aside. 3. In the bowl of a mixer, cream butter, peanut butter, and both sugars and vanilla on medium high until light and fluffy. Add the eggs one at a time, beating on medium speed after each. Add dry ingredients to the bowl and mix on low until fully combined, scraping sides of bowl as needed. Fold in chopped candy bars and spread the batter evenly in prepared pan. 4. Bake for about 25-30 minutes or until edges are dark golden and center is lightly browned and puffy. 5. While bars are still warm, spoon marshmallow cream over the surface. Give it a few minutes to soften and melt, then spread evenly with a spatula. 6. Prepare fudge frosting: Melt butter in a small saucepan over medium-low heat. Stir in cocoa powder and milk and cook, stirring constantly until mixture thickens and JUST begins to bubble. Remove from heat and stir in powdered sugar and chopped almonds until fully combined. 7. Spoon frosting evenly over marshmallow topping. Marshmallow may start to bubble up-that is okay. You may want to place pan of bars on a baking sheet before adding chocolate frosting in case of a little bit of frosting drips over the sides of the pan. 8. Let bars cool before serving. To keep marshmallow from getting too melty and to ease in cutting, store in refrigerator.