Loaded Peanut Butter Rocky Road Fudge Recipe

Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment paper with butter or non-stick cooking spray to prevent the fudge from sticking.

In a large microwave-safe bowl, combine the semi-sweet chocolate chips, creamy peanut butter, and sweetened condensed milk. Microwave the mixture in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and the mixture is smooth and glossy.

Remove the bowl from the microwave and immediately stir in the pure vanilla extract and fine sea salt until fully incorporated. Let the chocolate mixture cool for about 3 to 5 minutes so it is warm but not hot enough to melt the marshmallows.

Gently fold in the mini marshmallows and chopped roasted peanuts, reserving a small handful of each to press into the top. Stir just enough to distribute the mix-ins evenly without melting the marshmallow edges.

Spread the fudge mixture evenly into the prepared baking pan using a spatula, smoothing the top. Press the reserved marshmallows and chopped peanuts into the surface of the fudge for a beautiful, rustic, and loaded presentation.

Refrigerate the fudge for at least 2 hours, or until it is completely firm and set. Once set, lift the fudge out of the pan using the parchment paper overhang, slice into small squares using a sharp knife dipped in warm water, and serve cold or at room temperature.