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Featuring a sweet, crisp cereal layer on the bottom, marshmallow fudge in the middle, and white chocolate and crushed peanuts on top, this easy-to-make peanut butter rocky road recipe is a peanut butter lover’s dream.
Like desserts with Reese’s Pieces? You’ll love these rocky road bars!
What’s In This Peanut Butter Rocky Road Recipe?
These peanut butter rocky road bars start with a crisp layer, comprised of golden syrup, butter, and puffed rice cereal. On top of that I’ve added a peanut butter fudge rocky road layer (white chocolate, peanut butter, dry roasted peanuts, mini marshmallows, and Reese’s Pieces). And to top things off, I’ve drizzled the entire thing with white chocolate, then scattered a handful of crushed peanuts on top.
To create this recipe, I drew inspiration from two British no-bake staples: rocky road (traditionally a mixture of crushed digestive biscuits, chocolate, marshmallows, and add-ins like nuts and raisins) and a classic “no bake” slice (a layered treat; usually some combination of puffed rice cereal, chocolate, and mix-ins like nuts and chopped candy). The idea for the peanut butter layer comes from American peanut butter marshmallow fudge—the taste reminds me of a fluffernutter!
The result? A delightfully peanut buttery British-American mash-up, in the form of an easy-to-make (and easier-to-eat) slice-and-serve treat.
Ingredients for Making Peanut Butter Rocky Road
To make these peanut butter rocky road bars, you’ll need the following key ingredients:
- Golden syrup – This sticky, UK cabinet staple helps to hold the cereal mixture together. (Lyle’s is my go-to brand, but any grocery store own brand will work, too.) If you don’t have access to golden syrup, substitute Karo or light corn syrup instead.
- Butter – Melted, unsalted butter combines with
- Puffed rice cereal – Such as Rice Krispies, or the generic equivalent.
- White chocolate – You’ll need chopped white chocolate for the rocky road layer, plus more for drizzling over top of the bars.
- Chunky peanut butter
- Dry roasted peanuts – for rocky road and garnish – i prefer salted for a salty-sweet bite
- Mini marshmallows – I think the plain white mini marshmallows look better with the colors in this recipe, but you can use the pink and white kind too
- Reese’s Pieces – See my notes below.
Notes on Reese’s Pieces
As I discovered while testing this recipe, British-produced Reese’s Pieces look…well, pretty darn sad. Instead of the vibrant orange, yellow, and browns found in the American-made version, British Reese’s all have a muted, earthy tone.
If you’re not in the US but can manage to get your hands on some imported American Reese’s, they’ll definitely make a much more striking visual impression. Otherwise, British Reese’s (like the ones shown below) will work, and the finished rocky road will taste the same either way.
If desired, you can also top the slab with additional Reese’s products, such as crushed Reese’s sticks or miniature Reese’s peanut butter cups.
Peanut Butter Rocky Road Tips and Tricks
I suggest using a criss-cross method (two sheets of parchment, going in opposite directions) to line your square tin. This will create a “sling” making it easy to lift the slab of rocky road bars from the pan. And for easiest removal, be sure to spray both the tin and the parchment with a generous amount of nonstick spray.
Dampening your fingertips with water (or spritzing your hands with nonstick spray) will make it easier to press the cereal mixture into the tin. And don’t press too hard. The cereal should hold together (and reach all edges of the tin) but if it’s too tightly packed, you’ll find it difficult to cut (and bite!) the bars.
Make-Ahead and Storage Suggestions
Peanut butter rocky road bars will keep reasonably well for 3-5 days when stored in an airtight container at room temperature. (I suggest storing in a single layer, or layering between sheets of parchment or wax paper to prevent the bars from sticking together.) For optimal freshness, make these bars no more than 24 hours before you plan to serve them.
These peanut butter rocky road bars are not suitable for freezing.
Other recipes you might enjoy:
Rainbow Rocky Road
Three Ingredient Fudge
Quadruple Peanut Butter Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Peanut Butter Rocky Road
- Total Time: 40 minutes
- Yield: 16 2-inch squares 1x
Description
An easy peanut butter rocky road recipe featuring a sweet, crisp cereal layer on the bottom, marshmallow fudge in the middle, and white chocolate and crushed peanuts on top,
Ingredients
Crisp Layer:
90 grams golden syrup (1/4 cup), or light corn syrup
15 grams unsalted butter (1 tablespoon)
1/2 teaspoon vanilla extract
90 grams Rice Krispies cereal (3 cups)
Peanut Butter Fudge Rocky Road Layer:
140 grams chopped white chocolate (1 cup)
100 grams chunky peanut butter (1/3 cup)
90 grams dry roasted peanuts (3/4 cup)
35 grams mini marshmallows (1 cup), plus more for sprinkling
60 grams Reese’s Pieces (1/3 cup), divided
To Decorate:
50 grams white chocolate
2–3 tablespoons crushed peanuts
Instructions
Method:
Spray an 8×8-inch / 20×20-centimeter square baking tin with cooking spray, line with parchment, and set aside until ready to use.
Crisp Layer:
In a large pan, combine golden syrup and butter.
Bring mixture to a boil over medium-high heat, then remove pan from heat and stir in the vanilla extract.
Add Rice Krispies into the syrup mixture, stirring until well-combined.
Pour into prepared tin.
With damp fingertips, gently press mixture into the tin, creating a smooth, even cereal layer. Set aside while you prepare the rocky road.
Peanut Butter Fudge Rocky Road Layer:
In a large pan, melt chopped white chocolate and peanut butter over low heat, stirring gently to combine.
Remove from heat.
Stir in the peanuts, followed by the marshmallows and half of the Reese’s Pieces, allowing the marshmallows to become gooey and melted, with a few streaks or clumps of marshmallows remaining.
Pour rocky road over the crisp layer, making sure it is evenly distributed and completely covering the crisp layer. If necessary, use a spatula or spoon to push rocky road mixture into the corners of the tin.
Sprinkle with remaining Reese’s Pieces and a few additional mini marshmallows. Pat down gently to secure the toppings.
Decoration:
In the microwave or over a bain marie, melt 50 grams chopped white chocolate. Transfer to a piping bag and pipe evenly over the top of the rocky road.
Sprinkle with crushed peanuts.
Allow peanut butter rocky road to cool at room temperature, then slice into squares.
Store peanut butter rocky road bars in an airtight container at room temperature for up to five days.
- Prep Time: 40 minutes
- Category: Brownies and Traybakes
- Method: Stovetop
