Rocky Road Bars arrived in a Christmas card envelope. The recipe that is. My cousin sent it with a warning that it made a humungous amount. Storing leftovers in the freezer, she discovered they came out soft and immediately edible— did not diminish the capacity to charm. The only defense in the effort to avoid total consumption was to gift the candy immediately to someone else.

The very large batch issue was easily fixed by cutting the measurements in half and putting it into a smaller pan. I also streamlined the process by developing microwave instructions –giving the potential of making another batch even more quickly. Just in case, anyone missed the other half. And then we sampled the first batch. Keep in mind, I am not a marshmallow fan. But. . . . This is seriously wonderful stuff! Stella was absolutely correct about that. OMGoodness good!

Apparently the share gene in the family did not come this way. No compulsion to gift this AT ALL. Not sharing any of this! Seriously, it’s that good. However, in the spirit of my cousin’s good character, I will share the recipe with you all.

And I’ve pledged to bring a tray full to the next family celebration (and I’m not telling anyone about the other pan that will be safely in my own refrigerator 🙂 )

Rocky Road Bars

Print Recipe

A great gift! So absolutely wonderful you won’t want to share! Oh the dilemma!

Author: A Pinch of Joy by Charlene Vance
Prep Time: 10 mins
Total Time: 10 mins
Yield: 25 pieces 1x
Category: candy

Ingredients

Units Scale

1 cup butterscotch chips
12 ounce package chocolate chips
1/3 cup peanut butter
1 cup dry roasted peanuts
10 ounce package miniature marshmallows

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Instructions

Line 8 x 8 inch pan with non stick foil, non stick side up. Leave additional 3 inches on each end to lift finished candy from pan. Combine marshmallows and peanuts in large container.
Place butterscotch and chocolate chips and peanut butter in medium microwave safe bowl. Microwave on high for 45 seconds. Stir well. Microwave on high for 30 seconds, stirring well. If chips are not melted repeat in 20 second bursts until mixture is smooth.
Pour melted chips and peanut butter over marshmallows and peanuts. Quickly stir until marshmallows and peanuts are fully coated. Pour into prepared pan, pressing mixture into place until pan is evenly filled.
Refrigerate overnight or until very firm. Lift from pan using aluminum foil “handles” and slice into bars with very sharp knife.

To double recipe, multiply all measurements by 2. Melt chocolate and butterscotch chips in saucepan over low heat rather than using the microwave. Add peanut butter and stir. Add peanuts and stir. Remove from heat and stir in marshmallows. Pour into 9 x 13 pan lined with foil or parchment paper and spread evenly.

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