Blonde Rocky Road
Just four ingredients are all you need to make these super simple, yet incredibly addictive no-bake treats!
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!
Notes
*Store Rocky Road squares in an airtight container at room temperature (or in the refrigerator) for up to 5 days. Rocky Road can also be frozen in an airtight container for up to 3 months.