Homemade sweet treats can’t get any easier than a fudge recipe. Rocky Road Fudge Squares combines traditional Rocky Road ingredients like chocolate, nuts, and marshmallows!
If you ask me to choose one recipe that embodies everything I can remember about Christmastime and being a child, it has to be these Rocky Road Fudge Squares. I cannot begin to fathom how many of these squares I have eaten in my lifetime. They are the ultimate holiday treat, because everything about them screams indulgence.
AFTER ALL, CHRISTMASTIME IS FOR INDULGENCE!
Really, Dear Reader, there are few occasions that allow and permit such indulgence, and I think that the holidays is the most common. The week between Christmas Day and New Year’s is full of decadence, indulgence, and luxury. And, Rocky Road Fudge Squares are all of those things and more.
That’s why Rocky Road Fudge Squares had to be included in Lord Byron’s 24 Cookies of Christmas series. When I was planning this series back in August, I battled with such an internal struggle about what recipes to include. I poured over my recipe books, recipe notes, and recipe memories, trying my best to narrow down the list. I started with the idea of doing a 12 Days of Christmas cookie series, but there were just too many great recipes.
At the suggestion of John.e, I increased the series from 12 to 24 and decided to change the 12 Days of Christmas theme to an advent calendar approach. Therefore, you’re now reading day 9 of my 24 Cookies of Christmas series.
START PLANNING EARLY, FOLKS!
In mid-August, while we were at the cottage for a week, the idea hit me. I was just as excited about it then as I am now. I’ve always loved Christmas and everything about it. I love the decorations, the traditions, the food, and of course, the baking!
I’ve mentioned in blog posts in the past that the life of a food blogger is always months ahead of everyone else. Case in point, spending a week at a secluded cottage in August, and thinking about recipes you’re going to make in December. It doesn’t get any better than that folks, and I absolutely love it!
NARROWING DOWN THE LIST OF RECIPES
It was important for me to include not only recipes that I loved and would make for my own family, but recipes that would cover a range of tastes and skills. I tried to include squares, cookies, and balls. I eliminated the idea of including cakes, tarts, or any other type of dessert, because I think Christmastime is a time for finger foods. And when was the last time you heard of a Christmas Pie Exchange?
Furthermore, I wanted to include recipes that were of the no-bake type as well. Cookies, squares, and balls all have so many no-bake options and fudge is no exception. Maybe that’s why my mother made this recipe so often. In fact, she made two versions of a rocky road bar, one baked and one not.
I decided to include this no-bake fudge version in the series to make it easier. I couldn’t find my mom’s recipe, so I took inspiration from Barry Parsons at Rock Recipes. You can find his original recipe here: Peanut Butter Rocky Road Bars
MAKE AHEAD AND FREEZE OPTION
Rocky Road Fudge Squares is a recipe that can be made ahead of time and frozen. I love that about certain recipes. We all know how busy things can get around the holidays and not many of us find pleasure in being in the kitchen for much longer than we need to be. For those of you who fall into that category, a good fudge recipe is perfect!
Tomorrow’s recipe is a cookie recipe that combines the flavours of chocolate and orange. Have you ever tried those Terry’s Chocolate Oranges? If you like those, you’re going to love this cookie version!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Every Christmas table needs a cake! Click on the image below to see Lord Byron’s 12 Bundt Cakes of Christmas!
Rocky Road Fudge Squares
- 1/3 cup butter
- 3/4 cup peanut butter, smooth or crunchy
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 7 cups mini marshmallows
- 1 cup salted nuts, (peanuts, cashews, pecans, or your favourite mixed nuts)
- 1/2 cup sweetened coconut
- Line an 9×13 inch baking pan with parchment paper. Sprinkle half of the coconut evenly over the bottom of the pan. Set aside.
- In a saucepan, over medium-low heat, melt the butter and peanut butter together until smooth.
- Add the chocolate chips. Stir until melted. Remove from heat immediately.
- Place the marshmallows and nuts in a large mixing bowl. Pour the peanut butter and chocolate mixture over top. Quickly stir together until well mixed.
- Pour mixture into prepared baking pan and spread it out to cover the entire pan.
- Sprinkle over the remaining coconut.
- Chill for 5 hours, or overnight. To slice, use a sharp knife, and cut into 24 even squares.
- Store in a food-safe container in the refrigerator. Can be frozen for up to three months.