Wednesday, 25 November 2020

Peanut Butter Rocky Road - no bake, only 7 ingredients!

 An easy no-bake recipe filled with peanut butter, chocolate, marshmallows and biscuits!

I am loving these rocky road variations, and peanut butter rocky road may just be my new favourite! After discovering Buttermilk's Dairy Free Peanut Butter Crunch bites, I instantly knew a no-bake recipe was the one, and what better than a rocky road? Their products are so tasty which sometimes can be hard when finding good vegan treats, but these little bits of peanut butter are so moreish you may devour the whole pack which is the way to go!It doesn't take long to throw this recipe together in one big bowl and then it's just the setting time (if you're patient enough ;)) and then you've got yourself a fabulous little tray of snacks. Perfect for when you've got friends or family visiting, or just a big lot of treats for yourself! This is a good recipe to make with children, it's not top messy and they can help with most steps!

I've used smooth peanut butter in this recipe, but if you're more of a crunchy peanut butter fan that would work just as well. You could always add peanuts, or play around with the peanut butter treats :)

Check out my other no-bake recipes for more inspiration!
Rocky Road

Recipe

Prep: 5-10 minutes
Cook: N/A + 1-2 hours chilling time
Serves: 16

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle. 

Ingredients

200g Dark chocolate 
200g Milk chocolate 
150g digestives chopped
150g Mini marshmallows
100g Smooth Peanut butter
2 tbsp Golden syrup

Method

✿Roughly break up both dark and milk chocolate and place in a bowl to melt it bain-marie style or in the microwave in 20 second intervals until fully melted.
✿If you have a stiff peanut butter, melt it in the microwave for about 20-30 seconds to loosen it up a bit. 
✿In a large bowl, add the digestives, peanut butter crunch bites and marshmallows.
✿Pour over the melted chocolate, peanut butter and golden syrup and give everything a good mix till combined.
✿Line a deep rectangle/square baking tray with baking paper and then spoon the mixture into the tray spreading out evenly. Place in the fridge for a couple of hours to set completely. 
✿Once set, lift out of the baking tray - I always run a knife around the edges first to loosen. Then carefully cut into 16 squares, or smaller ones if you want. Store in an airtight container at room temperature or in the fridge for up to a week. Enjoy!


Christina
xx
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