Peanut Butter Rocky Road Bars Recipes

PEANUT ROCKY ROAD BARK

Steps:

• Using a pencil, draw an 8 x 11-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place three-quarters of the bittersweet chocolate in a heatproof glass bowl and put it in the microwave on high for 30 seconds. (Time it carefully.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the peanuts, chocolate chips and marshmallows. Press them lightly so they will set in the chocolate.
• Place the white chocolate in a small, heatproof glass bowl and microwave it for 30 seconds. Stir with a rubber spatula and return to the microwave for 15 seconds, then stir again. Continue to heat and stir in 15-second intervals until the chocolate is just melted.
• Using a spoon, drizzle the white chocolate onto the bark in straight lines.
• Set aside for at least 3 hours until very firm. Cut or break the bark in 16 pieces and serve at room temperature.

EASY ROCKY ROAD

Steps:

• Line a 9 x 9 inch pan with foil.
• Melt together the chocolate chips and peanut butter over low heat until smooth.
• Stir in nuts and remove from heat. Allow to cool 3-4 minutes.
• Add marshmallows and stir to coat.
• Spread in pan and refrigerate until firm.

ROCKY ROAD

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

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.

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

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.

ROCKY ROAD SQUARES

Steps:

• Line a 9x13-inch pan with waxed paper, cut to fit. Set aside.
• Measure chocolate chips into med saucepan. Stir at low heat until melted.
• Remove from stove, continue stirring until smooth.
• Stir in peanut butter until evenly blended.
• In a large bowl, mix marshmallows and nuts.
• Pour in the chocolate mixture and stir until just combined.
• Spread into pan and refrigerate until firm.
• With sharp knife, cut into squares.
• *Note: Half recipe uses an 8-inch square pan.

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.