Description
This rich, chocolatey Rocky Road Fudge is packed with crunchy almonds, fluffy marshmallows, and a smooth chocolate base. It’s an easy, no-bake treat perfect for holidays, gifting, or anytime chocolate cravings strike!
Ingredients
Units
Scale
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups mini marshmallows
- 3/4 cup chopped almonds (or walnuts, pecans)
- 1/2 teaspoon sea salt (optional, for garnish)
Instructions
- Prepare the pan: Line an 8×8-inch baking dish with parchment paper.
- Melt the chocolate: In a saucepan over low heat, melt chocolate chips, condensed milk, and butter, stirring until smooth. Remove from heat and stir in vanilla extract.
- Fold in mix-ins: Gently fold in mini marshmallows and chopped almonds.
- Transfer to pan: Pour the mixture into the prepared dish, spreading evenly.
- Set & chill: Sprinkle with sea salt (if using), then refrigerate for 2-3 hours until firm.
- Slice & enjoy! Cut into squares and serve.
Notes
- Store in an airtight container at room temperature for 1 week or refrigerate for up to 3 weeks.
- Swap almonds for peanuts or cashews for a different twist.
- Add caramel swirls or coconut flakes for extra flavor!
