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Rocky Road Fudge Recipe Easy Homemade Marshmallow Nut Bars

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This easy Rocky Road Fudge recipe combines creamy chocolate, toasted nuts, and gooey marshmallows for a nostalgic, crowd-pleasing treat. Quick to make and perfect for gifting, potlucks, or snacking, these homemade marshmallow nut bars are sure to become a family favorite.

Ingredients

Scale
  • 2 cups (12 oz) semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt (optional, recommended)
  • 1 1/2 cups mini marshmallows
  • 1 cup toasted nuts (walnuts, pecans, or almonds; roughly chopped)

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving a 2-inch overhang on all sides for easy lifting. Lightly grease the paper if desired.
  2. Toast the nuts in a dry skillet over medium heat for 4-5 minutes, stirring often, until fragrant and golden. Alternatively, toast in the oven at 350°F for 8 minutes. Let cool.
  3. In a medium saucepan, melt chocolate chips and butter over low heat, stirring constantly, until smooth. (Alternatively, melt in a microwave-safe bowl at 50% power in 30-second bursts, stirring each time.)
  4. Add sweetened condensed milk to the melted chocolate and butter, stirring until fully combined and glossy. Remove from heat.
  5. Stir in vanilla extract and sea salt until well mixed.
  6. Gently fold in mini marshmallows and cooled toasted nuts, reserving a handful for topping if desired. Do not overmix.
  7. Pour the fudge mixture into the prepared pan and spread evenly. Sprinkle reserved nuts and marshmallows on top.
  8. Refrigerate for at least 2 hours, or until firmly set. For faster setting, freeze for 45 minutes (do not freeze solid).
  9. Lift the fudge out using the parchment paper overhang and place on a cutting board. Slice into bars or squares with a sharp knife, wiping the blade between cuts for neat edges.
  10. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.

Notes

For best flavor, toast the nuts before adding. Use high-quality chocolate chips for a smoother fudge. Let the mixture cool slightly before folding in marshmallows to prevent melting. Fudge can be customized with different nuts, seeds, or mix-ins. Store leftovers in the fridge or freezer for longer shelf life.

Nutrition

Keywords: rocky road fudge, marshmallow nut bars, easy fudge, homemade fudge, chocolate dessert, gluten-free fudge, holiday treats, potluck dessert, kid-friendly, no bake fudge

Find it online: https://norasfoods.com/rocky-road-fudge-recipe-easy-homemade-marshmallow-nut-bars/