Rocky Road Fudge made with peanut butter and puffed rice, sweet marshmallows and a slew of nutritious additions. This melt-in-your-mouth candy is easy to make and energizing to eat.
¾cuppuff cereal(Use Kashi cereal, or to keep it gluten-free, use Rice Krispies or Quinoa puffs
3cupsmini marshmallows
2tablespoonseeds or crushed nutsor walnuts or almonds
Instructions
Prep
Line an 8-inch by 8-inch pan with 2 pieces of parchment paper so the sides are covered.
Make Rocky Road Fudge
Put the chocolate chips into a pyrex measuring cup and microwave for 1 minute, stir until smooth and microwave again for 15 seconds, stir again until smooth.
2 cups chocolate chips
Add the seed butter and coconut milk to the mixture and stir until smooth. If need be, microwave in 15 second intervals, stirring in between to achieve a creamy texture.
¾ cup nut butter, ½ cup full fat coconut milk
Allow the mixture to cool to room temperature or near it. I let mine sit in the bowl on the counter for 1 hour, stirring once or twice within that hour. Cooling the chocolate mixture before adding marshmallows is necessary or else the marshmallows will melt.
Fold in the cereal and marshmallows when you feel it is cool enough. And anything else.
¾ cup puff cereal, 3 cups mini marshmallows, 2 tablespoon seeds or crushed nuts
Spread the mixture in the pan and tap to level it off.
Chill the pan in the freezer for one hour or the refrigerator for 3 hours or until it hardens.
Lift the fudge out of the pan and cut.
Storing Rocky Road Fudge
Store in a sealed container in the refrigerator for a week or longer in the freezer, eating as you want.
Video
Notes
This recipe is fairly straightforward, however one area that can cause issues is the melted chocolate can seize or appear chunky after you add the milk. If this happens, heat the mixture in the microwave for 10 seconds and stir vigorously.To make this recipe nut free, use a sunflower seed butter.