Peanut Butter Rocky Road Bites

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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.

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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:

1. 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.
2. Add the peanut butter and mix until thoroughly incorporated.
3. Now fold in the add-ins. Fold gently so you do not crush the rice crispies.
4. 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.
5. Leave to set and store in the fridge.
6. Apply to face!

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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.