Just four ingredients are all you need to make these super simple, yet incredibly addictive no-bake treats!
Aside from the cheerful decor, holiday-inspired activities, and overall joyful atmosphere, what I love about this time of year is the abundance of sweets and treats. Whether you’re baking up a few dozen sugar cookies, decorating a gingerbread house, or being gifted with a delicious cookie platter from your neighbor, there’s never any shortage of sugar during the holidays.
Growing up, one of my favorite Christmas traditions was helping my aunt make up what seemed like a baJillian different cookies for the cookie platters she gave out every year. My favorites were usually the no-bake cookies–butterscotch haystacks, chocolate haystacks, and rocky road clusters. Not only were they super easy to make, but they were dangerously delicious.
So this week I decided to do sort of a mash-up of the butterscotch haystacks and the rocky road clusters…
Friends, I give you the BLONDE Rocky Road!
Just like your classic rocky road clusters, these are loaded with fluffy marshmallows and crunchy almonds! And like those delectable butterscotch haystacks, these Blonde Rocky Road squares contain the undeniably divine combination of butterscotch and peanut butter in every single bite. It truly is the best of both worlds!
These Blonde Rocky Road treats would make the perfect addition to any holiday cookie platter because not only are they a hit with anyone who lays taste buds on them, but they’re super duper easy peasy lemon squeezy darn tootin’ simple to make. And when you’re faced with the task of making several different kinds of cookies, you really can’t beat easy and quick. Not to mention, FEW ingredients!
Like most easy recipes, this one is a one-bowl recipe, which means fewer dishes to wash–yay!! Just scoop some peanut butter into a large microwave-safe mixing bowl, and pour in some butterscotch chips. Heat these two ingredients together in the microwave for 50-60 seconds, remove, stir, then return to the microwave and heat until smooth and melted. Make sure to check the mixture at 15 second increments to prevent the chips from burning.
Once the mixture is smooth as silk, add the marshmallows and almonds (roughly chopped), and toss everything together until evenly coated. Dump this mixture into an 8-inch square pan which has been lined with parchment paper, for easy removal. Then place the pan in the refrigerator to set up.
After about an hour, the Blonde Rocky Road should be ready. You can tell they’re done by pressing on them–it should be completely solid all the way through. Using the sides of the parchment paper, gently lift the slab of rocky road out of the pan and onto a cutting board. Slice it up into squares and enjoy!
Or in my case, devour about 4 or 5 pieces in less than 60 seconds before anyone notices…
Blonde Rocky Road
Ingredients
- 1 ½ cup butterscotch chips
- ¾ cup creamy peanut butter
- 1 cup roasted salted almonds, roughly chopped
- 2 cups mini marshmallows
Instructions
- Line an 8-inch square baking dish with parchment paper, leaving overhang on the sides for easy removal; spray with nonstick cooking spray.
- Pour the butterscotch chips and peanut butter into a large microwave-safe bowl. Heat in the microwave for one minute, remove and stir. Microwave in 15-second increments, stirring each time until the mixture is smooth.
- Stir in the almonds and marshmallows until evenly coated. Pour mixture into baking dish, pressing into an even layer. Cover and chill in the freezer until firm, about 1 hour.
- Using the parchment overhang, lift the Rocky Road slab out of the pan, and place onto a cutting board. Use a sharp knife to slice slab into squares. Serve and enjoy!