Dessert · American

Rocky Road Fudge

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 2, 2026

This no-bake fudge comes together with just five ingredients and a microwave, no candy thermometer required. Chocolate and peanut butter melt into a smooth base loaded with soft marshmallows and crunchy peanuts. Make it ahead, chill, and cut into squares whenever a sweet craving hits.

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Rocky Road Fudge

Why you'll love this

  • Just five ingredients and no stovetop or thermometer.
  • Comes together in about 15 minutes of hands-on work.
  • The perfect mix of chewy, crunchy, and melt-in-your-mouth.
  • Makes a big batch, great for gifting or a crowd.

EveryDayMeal recipe

Rocky Road Fudge

Prep
15m
Total
255m
Serves
24
Level
Easy

Ingredients

  • 2 cups miniature marshmallows
  • 3 cups chocolate chips
  • 1/2 cup peanut butter
  • 1 tsp vanilla extract
  • 1 1/4 cups peanuts, chopped

Equipment

  • 8-inch square pan
  • Wax paper or foil
  • Microwave-safe bowl
  • Rubber spatula
  • Sharp knife

Instructions

  1. Line an 8-inch square pan with wax paper or foil, letting a little hang over the edges so you can lift the fudge out later, then coat lightly with non-stick spray.
  2. Scatter about 1/2 cup of the marshmallows across the bottom of the lined pan in an even layer.
  3. Combine the chocolate chips and peanut butter in a microwave-safe bowl and microwave in 20-second bursts, stirring between each, until the chocolate is fully melted and glossy. Short intervals keep the chocolate from scorching.
  4. Stir in the vanilla and keep mixing until the mixture is completely smooth and shiny.
  5. Set aside 2 tablespoons of the chopped peanuts for the top, then fold the remaining nuts and 1 1/2 cups of the marshmallows into the warm chocolate until evenly coated.
  6. Scrape the mixture into the prepared pan and spread it into an even layer, then immediately press the reserved peanuts and any extra marshmallows onto the surface so they stick.
  7. Refrigerate for about 4 hours, or until the fudge is firm and set all the way through.
  8. Lift the fudge out using the paper overhang and peel away all the wax paper.
  9. Cut into bite-sized squares and serve chilled or at room temperature.

Tips from the kitchen

  • Use a quality chocolate that melts smoothly; a mix of semisweet and milk chips gives a nice balance.
  • Let the chocolate cool for a minute before folding in the marshmallows so they hold their shape instead of dissolving.
  • Warm your knife under hot water and wipe it between cuts for clean, crack-free squares.

Estimated nutrition per serving: 210 cal · 4g protein · 22g carbs · 13g fat

Make it your own

  • Swap peanuts for toasted almonds or walnuts and use almond butter for a different nutty twist.
  • Use dark chocolate chips for a less sweet, more grown-up fudge.
  • Add a handful of crushed graham crackers or pretzels for extra crunch.

Storing & make-ahead

Store in an airtight container in the fridge for up to 2 weeks, with wax paper between layers. It also freezes well for up to 3 months; thaw in the fridge before serving.

Good to know

Can I make this without a microwave?
Yes. Melt the chocolate chips and peanut butter in a heatproof bowl set over a pot of simmering water, stirring until smooth, then proceed as written.
Why did my marshmallows melt into the fudge?
The chocolate was likely too hot. Let it cool for a minute or two before folding in the marshmallows so they stay soft and whole.
Can I use natural peanut butter?
Stick with a no-stir, creamy peanut butter. Natural styles can separate and make the fudge greasy or soft.
How do I get clean squares?
Chill the fudge fully, then cut with a warm, dry knife, wiping the blade between each slice.

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