Name: Peanut Butter Rocky Road Bites
Prep time: 5 min
Ingredients: 200g milk, white or dark chocolate; ⅓ cup/80g peanut butter; ⅓ cup/80g peanut butter; ⅓ cup/50g salted peanuts; ⅓ cup/20g marshmallows; ⅓ cup/12g rice crispies; ⅓ cup/50g raisins; fine salt (optional)

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Little chunks of Rocky Road heaven! Peanut butter infused chocolate loaded with mini marshmallows, rice crispies, raisins and salted peanuts. An addictive flavour and texture bomb. Charlotte adores Rocky Road; work has been pretty challenging recently, so I made these for her as a little treat.

I don’t like marshmallows so I thought if I made these I would not be tempted to eat them – save myself from myself! Turns out, they are divine! And it would be really easy to swap out the marshmallows, or indeed any of the other add-ins, for something else. They are also incredibly quick and easy to make so overall a wonderful, yet very dangerous for my waistline, discovery. This recipe is my take on one I saw on an Anna Gass reel on insta.

Make these your own:

For every 200g chocolate, everything else is measured using a ⅓ cup. If you are replacing any of the ingredients, replace using the cup/volume measurement rather than the weight. In total, for 200g chocolate, add ⅓ cup nut butter and 1⅓ cups of add-ins. If you are allergic to nuts, simply omit the nut butter and nuts. Some ideas:

chocolate – white, milk or dark
nut butter – try cashew butter, almond butter or tahini
nuts – try different nuts such as almonds, cashews, pistachios, pecans, macadamia nuts
dried fruit – think sultanas, cherries, apricots, mango, coconut, cranberries, pineapple
cereal – you could try different cereal such as cocoa pops, cornflakes, some crunchy granola, toasted oats, puffed quinoa
other suggestions – biscuits/cookies in small pieces, seeds, desiccated coconut, caramel chunks.

How to make Peanut Butter Rocky Road Bites

Collect all your ingredients together:

chocolate
peanut butter
salted peanuts
marshmallows
rice crispies
raisins

How to make them:

Melt the chocolate in a mixing bowl large enough to incorporate the remaining ingredients. Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. Either:
- Microwave: I give the chocolate a minute in the microwave, take it out and stir it, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts only.
- Bain Marie: alternatively, put the chocolate in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate is very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.
Add the peanut butter and mix until thoroughly incorporated.
Now fold in the add-ins. Fold gently so you do not crush the rice crispies.
Use a small ice cream scoop, or a spoon around the size of 1 tablespoon, and scoop out the mixture onto a baking parchment lined tin. You should make around 18 depending on how large you make them.
Leave to set and store in the fridge.
Apply to face!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Peanut Butter Rocky Road Bites

Little chunks of Rocky Road heaven! Peanut butter infused chocolate loaded with mini marshmallows, rice crispies, raisins and salted peanuts. Makes 15 – 20

Course afternoon tea, Morning Coffee, Snack, treat

Cuisine American

Keyword Chocolate, marshmallows, peanut butter, raisins, Rice Crispies, salted peanuts

Prep Time 5 minutes

Ingredients

200g milk, white or dark chocolate
⅓ cup/80g peanut butter
⅓ cup/80g peanut butter
⅓ cup/50g salted peanuts
⅓ cup/20g marshmallows
⅓ cup/12g rice crispies
⅓ cup/50g raisins
fine salt (optional)

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Melt the chocolate, either in a microwave or a bain marie, in a mixing bowl large enough to incorporate the remaining ingredients. (See Recipe Notes)
Add the peanut butter and mix until thoroughly incorporated.
Now fold in the add-ins. Fold gently so you do not crush the rice crispies.
Use a small ice cream scoop, or a spoon around the size of 1 tablespoon, and scoop out the mixture onto a baking parchment lined tin. You should make around 18 depending on how large you make them.
Taste to see if you need to add any salt. (See Recipe Notes)
Leave to set and store in the fridge.
Apply to face!

Recipe Notes

Equipment:

mixing bowl
kitchen scales and measuring cups
balloon whisk
spatula or wooden spoon
baking tray lined with baking parchment
small ice cream scoop or spoon

Melting Chocolate:

Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. Either:

Microwave: I give the chocolate a minute in the microwave, take it out and stir it, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts only.
Bain Marie: alternatively, put the chocolate in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate is very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.

Adding salt:

Taste to see if you need to add any salt. I used salted peanuts and the peanut butter was seasoned so did not need any extra. However if your nut butter has no salt and you are not using salted needs you may need to add some salt. Simply add to taste, add ing only a very little bit at a time.

Make these your own:

chocolate – white, milk or dark
nut butter – try cashew butter, almond butter or tahini
nuts – try different nuts such as almonds, cashews, pistachios, pecans, macadamia nuts
dried fruit – think sultanas, cherries, apricots, mango, coconut, cranberries, pineapple
cereal – you could try different cereal such as cocoa pops, cornflakes, some crunchy granola, toasted oats, puffed quinoa
other suggestions – biscuits/cookies in small pieces, seeds, desiccated coconut, caramel chunks.