Rocky Road Fudge

Name: Rocky Road Fudge
Yield: 12
Cuisine: Estadounidense
Ingredients: 1 cup Peanuts; cups Peanut butter; 1 teaspoon Vanilla Extract; 3 cups Chocolate Chips; 2 cups Miniature Marshmallows

Fácil

Contains allergens

Cacahuetes

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein6 %5 g
Carbs43 %38 g
Fat51 %20 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	315 kcal	477 kcal
Protein	5 g	7.6 g
Carbs	38 g	57.6 g
Fat	20 g	30.3 g

One serving is about 66 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: American

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - United States

Ingredients

240 ml PeanutsOriginal: 1 cup
cups Peanut butter
1 teaspoon Vanilla Extract
720 ml Chocolate ChipsOriginal: 3 cups
480 ml Miniature MarshmallowsOriginal: 2 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray.
Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.
Add the vanilla extract and stir well, until smooth.
Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside.
Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture.
Transfer the chocolate mixture into the prepared pan and spread into an even layer. Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using.
Refrigerate for 4 hours, or until set.
Remove the fudge and wax paper from the pan. Carefully peel all of wax paper from the fudge.
Cut the fudge into bite-sized pieces and serve.