Butterscotch, peanut butter, marshmallows and peanuts – these candies are little bites of heaven!
Photo Updated December 2013
Originally posted May 11, 2011, I thought this candy would be perfect for Christmas. I know we all love chocolate, but sometimes you need something a little different to change things up. But don’t say I didn’t warn you – this is addictive. I tried to send off the leftovers with my husband to work, but he forgot the container, and let’s just say that I’ve had more than my fair share this weekend!
I first saw this recipe online years ago, and it has become a household staple since then. It really doesn’t get much easier than this – no candy thermometer required, no fancy ingredients, and it can really be done in only half an hour. You’ll want to remember this recipe this holiday season when you find yourself scrambling for a dessert recipe for that last minute Christmas party or those unannounced guests. You’ll be glad to have this recipe on hand!!
Blonde Rocky Road
Ingredients
- 2 cups butterscotch chips
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter cut into cubes
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/2 cups miniature marshmallows divided
- 3/4 cup salted peanuts divided
Instructions
- Line an 8x8-inch baking dish with foil.
- In a large microwave safe bowl, combine the butterscotch chips, peanut butter and butter. Microwave on 50% power in 30 second intervals until melted, stirring after each interval. Stir until smooth.
- Stir in the vanilla, salt, 2 cups of the marshmallows and 1/2 cup of the peanuts. Pour the mixture into the prepared pan. Sprinkle the remaining marshmallows and peanuts on top and press lightly into the top with your hands. Chill until set, 15 minutes in the freezer or an hour in the fridge.
- Cut into 25 squares.
Renee says
I have now made this recipe every year for the past 4 or 5 years now, and it is always a hit! I call it “Christmas Crack” because it is just that good! So easy to make too! Love it! Thank you for sharing!
Renee says
Oh, and I totally forgot, I substitute Pistachios for the peanuts. It is what I had on hand at the time and they are fabulous, so I haven’t ever changed it!
Gabby says
Great recipe!! How long would these last in the freezer??
Deborah says
I have not personally tried freezing it, but as a general rule, fudge can last up to 3 months in the freezer.
Christina @ Sweet Pea's Kitchen says
Oh man, I wish I had one right now! Looks delicious! Pinning! 🙂