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An Easy and Yummy No-Bake Peanut Butter Rocky Road with Peanut Butter, Reese’s Pieces, and Reese’s Peanut Butter Cups!
It was only a matter of time till I posted yet another Rocky Road recipe… and I’m not complaining. I mean, some of you might be a little bored of them, but I LOVE Rocky Road so I won’t be stopping any time soon. I’ve probably said this before, but I feel like I should say it again. But anyway, can you really complain when its Peanut Butter flavoured?! No I didn’t think so.
I wasn’t allowed to eat peanut things for a while because it just didn’t like me, but I’ve got over that now so its all peanut everythinggggg. Honestly, I hate not being able to eat some random things sometimes, and especially when its something as delicious as something involving Reese’s.
This recipe is based of my main Rocky Road recipes such as my Cornflake & Malteser Rocky Road and Rolo Rocky Road, and I love it. It’s quite sweet, but I find it perfect. The good thing about this recipe is that its quite adaptable to almost any flavour. With this one, I wanted to make it slightly more peanut butter like than just adding in the Reeses treats, so I put some actual peanut butter in as well.
When making the base mixture, I melted my golden syrup, and butter together, and then put in my milk chocolate. However, this is when I also put in the peanut butter to make sure it melted well, and mixed in and made it wonderfully peanutty. And oh by it was DELIGHTFUL. This bit is optional, you can just leave it out, but I loved it. I used a regular crunchy peanut butter and the 100g is the ideal amount to make sure the Rocky Road still set well, but had the perfect taste.
I’ve said this before many times, but I do like using the golden syrup and butter in my mixes because it makes it not rock solid and therefore easier to eat. However, with this one you could make it like my Biscoff Rocky Road if you wanted, and just mix the chocolate and slightly more peanut butter together but thats up to you. I love this recipe as I’ve put it, and my trusty taste testers did too.
This recipe is basically the reincarnation of my Peanut Butter Cupcakes, but in rocky road form. Both of them are chocolatey, and super peanut butter like. I just adore using Reese’s Peanut Butter cupcs in my recipes because they’re so tasty. They’re a different kind of peanut in a way, and very distinctive to the brand, and I love them. Using the mini peanut butter cups in this rocky road recipe basically gave little pockets of peanut butter every now and again which is obviously heaven.
The Reese’s Pieces are also just as delicious, but they’re different in themselves. They are basically the Peanut version of M&Ms or Smarties, and I’m not complaining. They give a wonderful pop of colour to any of my Peanut bakes like this Rocky road, or my Peanut Butter Cupcakes, or even my No-Bake Peanut Butter Cheesecake.
Basically, this recipe is just peanut HEAVEN. If you don’t like peanuts, or are allergic.. obviously this recipe won’t be for you, but I’, sure there is still a peanut lover in your life somewhere. However, if you are a Peanut Butter fan, then I hope you LOVE this recipe! Enjoy! X
Peanut Butter Rocky Road!
- 500 g Milk Chocolate
- 100 g Peanut Butter
- 125 g Golden Syrup
- 125 g Unsalted Butter
- 200 g Digestives (chopped)
- 150 g Mini Marshmallows
- 120 g Reese's Mini Peanut Butter Cups
- 150 g Reese's Pieces
- Line a 9x9" Square tin, and leave to the side for now.
- Chop up your chocolate finely, and leave to the side for now.
- Add your digestives, mini marshmallows, Reese's pieces, and peanut butter cups to a large bowl. Leave some of the Reese's pieces and peanut butter cups to the side for decorating the top.
- In a medium pan, add your golden syrup, and butter, and heat on a medium heat till the butter has melted fully.
- Once heated, take off the heat, and pour in your chocolate and peanut butter. Mix together with a spatula until the chocolate has melted fully and everything is mixed together.
- Leave the mixture to cool for a minute or two, and then pour into the large bowl with the rest of the ingredients.
- Fold together till everything is combined, and then press into the prepared tin. Add the leftover Reese's pieces, and peanut butter cups to the top for the decoration.
- Leave to set in the fridge for a couple of hours until set. Once set, chop up and enjoy! x
- This traybake will last in the fridge (if its hot out) for up to two weeks, or on the side (if cooler) for a week as well.
- You can use either Milk or Dark Chocolate in this recipe, its up to you. Or, you can even use half and half. I wouldn't recommend White chocolate because of the Golden Syrup and Butter.
- If you are struggling with the mixture splitting, its getting too hot. Its also worth having the chocolate in small chopped up pieces so they take less time to melt.
- You can half the recipe if you wish for a smaller amount.
- The Reese's pieces I used I found in Sainsbury's, and the peanut butter cups were the already unwrapped ones.