Peanut Butter Rocky Road Cake Food

PEANUT BUTTER ROCKY ROAD FUDGE

Steps:

• Pick a 9x9 or similar sized dish and line with aluminum foil.
• Add the chocolate chips and peanut butter to large glass bowl and microwave on high for two minutes. Chop up peanuts during this time.
• Use a rubber spatula to blend chocolate and PB together, add 30-60 seconds more if not completely melted.
• Add roughly chopped peanuts and mix well. (Unchopped peanuts work fine too).
• Add mini marshmallows and mix and turn until all the marshmallows are covered with a little chocolate.
• Pour fudge mixture into foil-lined dish and use spatula to spread evenly. (The goal is to end up with about a one inch thick layer or fudge).
• Cover with more foil and place in the fridge for 2-3 hours or until firm.
• Use foil to remove fudge block on cutting board and use a knife to cut fudge into 1 inch cubes (or whatever size floats your boat).
• Enjoy!

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

PEANUT BUTTER ROCKY ROAD CAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Grease sides and bottom of 8-inch round cake pans with cooking spray. Flour lightly.
• 3. Blend cake mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Add peanut butter chips. Pour batter into pans and bake immediately.
• 4. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool completely and remove from the pans.
• 5. In a small bowl, combine marshmallow creme and peanut butter; stir well.
• 6. Place first cake on a plate. Lightly frost the top of cake layer with fluff mixture. Place second cake layer on top of first cake.
• 7. In medium bowl, combine whipped topping, cream cheese, chocolate pudding mix, chocolate hazelnut spread and chocolate syrup, stir until evenly blended.
• 8. Frost the sides and top of stacked cake.
• 9. Arrange marshmallows, peanuts and chocolate on top of the cake.