No-Bake Rocky Road Chocolate Peanut Butter Bars
Created by sweety_Lisa on March 8, 2014
- Servings: 24
- Prep Time: 25m
- Cook Time: 0m
- Recipe #12208
Ingredients
- 2 cups chocolate wafer crumbs (about 40 wafers)
- 1 1/2 cups old-fashioned oats
- 1 1/4 cups confectioners' sugar
- 1/4 teaspoon coarse salt
- 5 ounces butter (1 stick plus 2 tablespoons, cut into small pieces)
- 1 cup peanut butter (CHUNKY)
- 3/4 cup peanut butter (SMOOTH)
- 3 tablespoons peanut butter (SMOOTH)
- 10 ounces semisweet chocolate, melted
- 1 1/2 ounces milk chocolate, melted
- 1 cup mini marshmallows (well-packed or 1 1/3 cup lightly-packed)
- 1/2 cup peanuts
- Caramel sauce
How to Make
-
Step 1: Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
-
Step 2: Combine crushed wafers, oats, sugar, and salt in a large bowl.
-
Step 3: Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined.
-
Step 4: Add peanut butter mixture to wafer mixture, stirring until combined.
-
Step 5: Transfer to baking dish, and firmly press mixture into an even layer. Refrigerate for 30 minutes.
-
Step 6: Pour melted semisweet chocolate over chilled mixture, using a spatula, spread into a thin layer that covers the entire surface. Add marshmallows and peanuts.
-
Step 7: Then drizzle caramel sauce and melted chocolate. Refrigerate until hardened.
-
Step 8: Let bars stand at room temperature before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
Nutritional Facts
- Serving Size: 1 (80.2 g)
- Calories 334.4
- Total Fat - 20.9 g
- Saturated Fat - 6.5 g
- Cholesterol - 14.1 mg
- Sodium - 323.6 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 2.7 g
- Sugars - 21.1 g
- Protein - 7.5 g
- Calcium - 38.6 mg
- Iron - 1.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg