WHY YOU’LL LOVE ST PATRICK’S DAY POPCORN

• No baking required
  
• Sweet-and-salty perfection
  
• Feeds a crowd easily
  
• Make-ahead friendly
  
• Perfect for parties, classrooms, and green-food days

Leprechaun Bait

This is not a delicate snack. This is grab-a-handful, sneak-a-piece, hide-the-bag energy.

I make this leprechaun bait recipe when I need something festive that doesn’t ask much of me.

No oven. No precision. Just melt, mix, drizzle, done.

The kettle corn matters. So does breaking up the pretzels. You want sweet. You want salt. You want crunch in every bite.

Set this St Patrick’s Day popcorn out and walk away. People will handle the rest.

INGREDIENT NOTES

• Kettle Corn: Sweet and salty popcorn is already balanced, making it the perfect base for leprechaun bait.
  
• Mint M&M’s: Seasonal, festive, and just enough mint without being toothpaste-y.
  
• Lucky Charms Marshmallows: Pure nostalgia. And plenty of color! You can sometimes find these on their own, but be prepared to pick through a box of cereal.
  
• Mini Pretzels: Extra salt to balance the sweet. Break these in half for texture balance.
  
• Vanilla Candy Coating: Almond Bark or CandiQuik melts smoothly and sets clean.
  
• Green Candy Melts: These are for drizzle only, not coating. They’re decorative, not structural, for a touch of extra color.

VARIATIONS

No Mint: Use regular M&M’s if mint isn’t your thing. Since Easter candy is usually on the shelves, grab that… the pastel colors will blend in better.

Extra Salty: Add more pretzels or a handful of popcorn salt.

Chocolate Drizzle: Swap green candy melts for chocolate chips.

White Popcorn: Plain popcorn works if that’s what you have. And it tones down the sweetness a bit.

Rainbow Marshmallows: Swap Lucky Charms for colorful mini marshmallows.

Classroom Safe: Skip the pretzels if needed (for a gluten-free snack) and add cereal instead.

SERVING SUGGESTIONS

• Portion leprechaun bait into clear treat bags tied with festive ribbon.
  
• Set out in big bowls for parties.
  
• Add to a dessert table with St Patrick’s Day cookies and frosted mint chocolate brownies.
  
• Great for classroom treats or neighborhood gifts.

LEPRECHAUN BAIT RECIPE FAQ

This leprechaun bait recipe is easy to make, and it works because everything is dry and sturdy.

Popcorn, pretzels, candy, and marshmallows don’t release moisture, which keeps the coating from getting sticky or soft.

The vanilla candy coating sets firm at room temperature, locking everything together without refrigeration.

Drizzling leprechaun popcorn after spreading it all out matters too. Thin streams cool faster and don’t sink, so you get color and crunch instead of puddles.

And adding sprinkles while the drizzle is wet? That’s your adhesive moment.

It’s controlled chaos… but the kind that always works.

TOOLS NEEDED

• Large Rimmed Baking Sheet: Gives everything room to spread so every piece of leprechaun popcorn is evenly coated.
  
• Parchment Paper: Nonstick sanity and easier cleanup.
  
• Very Large Mixing Bowl: Trust me… Bigger than you think.
  
• Silicone Spatula: Allows for gentle mixing without crushing any of the popcorn or marshmallows.
  
• Microwave-Safe Bowls: Easy melting and drizzling of candy coating.

Enjoy!

With love, from our simple kitchen to yours.

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Leprechaun Bait

St Paddy's Day Leprechaun Bait is a sweet-and-salty no-bake snack mix with plenty of color and texture to please kids and adults alike!

Course Dessert

Cuisine American

Method Microwave

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 20 8 to 10 cups

Calories 167cal

Author Donna Elick

Ingredients

• 8 cups popped kettle corn popcorn from about ½ cup unpopped kernels
• 12 ounces mint M&M’s
• 1 1/2 cups Lucky Charms marshmallows
• 1 1/2 cups mini pretzels each piece broken in half
• 12 ounces vanilla candy coating, melted Almond Bark or CandiQuik
• 1/2 cup dark green candy melts
• 1/2 cup light green candy melts
• 1/2 cup festive green and gold sprinkles

Instructions

• PREP PAN: Line a large rimmed baking sheet (13 x 18 inches) with parchment paper and set aside.
• MIX BASE: Add 8 cups popped kettle corn popcorn to a very large mixing bowl. Add 12 ounces mint M&M’s, 1 1/2 cups Lucky Charms marshmallows, and 1 1/2 cups mini pretzels. Gently toss to combine.
• MELT COATING: Place 12 ounces vanilla candy coating in a microwave-safe bowl or 2-cup measuring cup. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
• COAT MIX: Pour the 12 ounces vanilla candy coating, melted over the popcorn mixture. Use a silicone spatula to gently stir until everything is evenly coated.
• SPREAD: Transfer the coated mixture to the prepared baking sheet and spread into an even layer.
• DRIZZLE: Melt 1/2 cup dark green candy melts and 1/2 cup light green candy melts in separate microwave-safe bowls using the same 30-second interval method. Drizzle each color over the popcorn mixture.
• DECORATE: Immediately sprinkle the candy-coated popcorn with 1/2 cup festive green and gold sprinkles while the drizzle is still wet.
• SET AND BREAK: Let the mixture dry completely, about 1 hour, until firm. Once set, gently break into snack-sized pieces.

Video

Notes

Make-Ahead: Leprechaun Bait can be made up to 2 days in advance for parties or classroom treats.

Storage: Store in an airtight container or sealed bags at room temperature for up to 5 days.

Freezing: Freezing is not recommended. Candy coating can discolor and bloom once thawed.

Ingredient Note: You can use plain, buttered, or kettle corn. Kettle corn adds the best sweet-and-salty balance.

Shopping Tip: Almond Bark and CandiQuik are found in the baking aisle. Candy melts are typically in the cake decorating section at Walmart, Michaels, or JoAnn.

Nutrition

Serving: 1 | Calories: 167cal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 142mg | Sugar: 15g | Fiber: 1g | Calcium: 34mg | Iron: 1mg

Originally published March 2020, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Leprechaun Bait + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE EASY COOL WHIP CANDY

• Just three ingredients and no baking required
  
• Perfect for gifting or cookie trays
  
• Light, creamy texture that melts in your mouth
  
• Easy to decorate for any holiday
  
• COOL. WHIP. CANDY.

Cool Whip Candy

I’ll be honest… this doesn’t last long around here. Every year I tell myself I’ll make a double batch, and every year it disappears before the almond bark has time to set! 

Cool Whip candy is rich, sweet, and so creamy it practically melts the moment it hits your tongue. 

You know those recipes that make you look like a candy-making pro without all the fuss? This is it. It might even be easier than crockpot candy.

And ya’ll know I love coming up with all kinds of different flavor combinations there!

I love switching up the sprinkles for every holiday, but Christmas? That’s when Cool Whip candy recipes really shine.

INGREDIENT NOTES 

• Cool Whip: Make sure it’s fully thawed before mixing so it blends smoothly with the melted chocolate.
  
  If you forgot to transfer it to the fridge overnight, float the tup in cool water until softened.
  
• White Chocolate Chips: Choose high-quality chips for the creamiest, silkiest filling. You can also experiment with milk, dark, or semi-sweet chocolate for different flavor profiles.
  
• Almond Bark: The secret to that shiny, crisp candy shell. Melts easily and sets beautifully… no tempering required. Candy Melts work too!
  
• Sprinkles: Add color, crunch, and fun! Use seasonal sprinkles or colored sugar for different holidays.

VARIATIONS

Chocolate Cool Whip Candy: Swap white chocolate chips for milk or dark chocolate for a fudge-like twist.

Peppermint Crunch: Add crushed candy canes to the melted almond bark for a festive peppermint flair.

Birthday Cake Version: Use rainbow sprinkles and white almond bark for a fun party treat.

Flavor Boost: Mix a few drops of peppermint, orange, or maple extract into the melted white chocolate.

Nutty Delight: Stir in chopped toasted almonds or pecans for a bit of crunch inside the filling.

Layered Candy Bars: Spread two layers (white chocolate mixture on bottom, milk chocolate on top) before freezing for a layered effect.

SERVING SUGGESTIONS

• Holiday Candy Tray: Pair with peppermint bark, York peppermint patties, and torrone for a festive spread.
  
• Gift Giving: Wrap in cellophane bags or mini boxes tied with ribbon for easy, adorable homemade gifts.
  
• Party Platter: Display on a tiered dessert stand with cookies, fudge, and truffles for instant holiday cheer.
  
• After-Dinner Treat: Serve chilled candies alongside coffee or cocoa.
  

COOL WHIP CANDY RECIPE FAQ 

After making hundreds of candies over the years, I’ve learned that simplicity is often what wins people over… and this Cool Whip candy recipe proves it. 

The magic here is in the temperature and texture: the airiness of whipped topping combines with melted chocolate to form a stable, mousse-like base that firms up beautifully when frozen. 

When you dip it in almond bark, it seals in that creamy center and gives every bite a satisfying snap. This one’s so easy, even beginner candy makers can feel like pros.

TOOLS NEEDED

• 8×8-Inch Dish: For forming and freezing the candy base.
  
• Mixing Bowl: To combine whipped topping and melted chocolate.
  
• Rubber Spatula: For folding and spreading evenly.
  
• Microwave-Safe Bowls: Essential for melting chips and almond bark.
  
• Forks or Dipping Tool: To coat candy squares smoothly.
  
• Parchment Paper: Keeps the candy from sticking while setting.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Candy Recipes

Torrone Candy

Christmas Cracker Candy (Saltine Toffee Recipe)

Easy Crockpot Candy Recipe (Peanut Clusters) + Video

Pretzel Crockpot Candy + Video

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Cool Whip Candy

Try easy Cool Whip Candy for a sweet, pillowy treat that’s perfect for dessert platters and holiday goodie bags. Mix, dip, and chill!

Course Dessert

Cuisine American

Method Mixed

Prep Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 20 candies

Calories 349cal

Author Donna Elick

Ingredients

• 8 ounces whipped topping such as Cool Whip, thawed
• 4 cups white chocolate chips
• 1 pound almond bark
• Christmas sprinkles optional

Instructions

• Prepare the Dish: Line an 8×8-inch dish with parchment paper, leaving some overhang for easy removal later.
• Make the Candy Base: Add thawed 8 ounces whipped topping to a large mixing bowl and set aside.
• Melt the White Chocolate: In a microwave-safe bowl, melt 4 cups white chocolate chips in 30-second bursts, stirring after each, until smooth. Let the melted chocolate cool slightly (about 2–3 minutes).
• Combine and Freeze: Pour the melted chocolate into the Cool Whip and gently fold until fully combined and smooth. Spread the mixture evenly into the prepared pan and freeze for at least 1 hour, or overnight for easier dipping.
• Cut and Dip: Once firm, cut the candy into 20 even squares. In a clean microwave-safe bowl, melt 1 pound almond bark in 30-second intervals, stirring between each, until smooth and glossy.
• Coat with Almond Bark: Using two forks, dip each square into the melted almond bark, shaking off any excess. Transfer to a parchment-lined tray.
• Decorate and Chill: While the coating is still soft, top with Christmas sprinkles. Refrigerate for about 10 minutes to set completely.

Notes

Make-Ahead Tips: You can make the Cool Whip candy base a day in advance. Keep it frozen until ready to dip and decorate.

Storage: Store finished candies in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze coated candies in a single layer, then transfer to an airtight container for up to 2 months. Thaw in the fridge before serving.

Serving Tip: Serve chilled — they’re creamy, cool, and melt-in-your-mouth delicious!

Nutrition

Serving: 1 | Calories: 349cal | Carbohydrates: 40g | Protein: 2g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 8mg | Sodium: 47mg | Sugar: 40g | Fiber: 0.1g | Calcium: 80mg | Iron: 0.1mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cool Whip Candy appeared first on The Slow Roasted Italian.

Torrone Candy

There’s just something special about Italian desserts. With a few exceptions (I’m looking at you, bomboloni), they aren’t overly heavy or rich. 

Instead, they’re all about highlighting the natural flavors of the ingredients. And that’s what I love about Italian nougat candy!

I’ll be honest… this isn’t your quick and easy Tuesday night treat. But it’s absolutely worth every single stir of the spoon. For an easier option try this melt in your mouth amazing Cool Whip Candy, it’s super simple to make!

Once that sugar and honey mixture starts coming together, you’ll feel like a candy-making pro. And when you press that last sheet of wafer paper on top? Pure magic.

Light as air and sticky sweet, biting into a piece of fluffy nougat is like taking a mouthful of a lemony, nutty, honey-flavored cloud.

Italian torrone candy is the kind of treat you make once, and then everyone begs for it every holiday after that. Good thing each batch makes plenty!!

INGREDIENT NOTES

• Wafer Paper: The foundation for every respectable Italian torrone recipe! 
  
  If you have a hard time finding it in the grocery store, you can snag wafer paper on Amazon. In a pinch, another option is rice paper.
  
• Honey: The sweet, sticky flavor of honey is absolutely heavenly alongside the nuts and lemon! 
  
  Good substitutes for honey are maple syrup, molasses, or corn syrup… But they’re not nearly as tasty. Use honey if possible!
  
• Eggs: Whisking the egg whites will be so much faster and easier if you let your eggs come to room temperature first. 
  
• Almonds & Pistachios: These two nuts define the torrone, but don’t let that stop you from using a different type of nut instead.
  
  Cashews, walnuts, or pecans could be yummy. Just be sure to toast them so they’re softer and easier to bite into.
  
• Lemon Oil or Zest: The oil is your best bet for a strong, noticeable citrus flavor. But use it sparingly… a little bit goes a long way! You only need 3 or 4 drops for brightness.
  
  If you’re using lemon zest, you’ll need at least one large-sized lemon. 
  
• Almond Extract: Entirely optional, but it adds that authentic, bakery-style aroma!

VARIATIONS

Chocolate-Dipped: Dip each cut piece in melted dark chocolate once cooled.

Hazelnut Torrone: Swap almonds and pistachios for hazelnuts.

Festive Mix: Add chopped dried cherries or cranberries for color and tang.

Orange-Almond: Replace lemon with orange zest.

ITALIAN NOUGAT CANDY FAQ

Is torrone candy soft or hard? 

The perfect Italian nougat should be soft and springy, almost like a sponge! There are also bits of crunchy roasted nuts in the center, so it has a fantastic mix of textures.

You might notice that it turns hard as it gets a few days old… which is why I never leave it uneaten that long! 

Over the years, I’ve tested countless torrone methods, and trust me: slow is smooth and smooth is fluffy.

Cooking the nougat base too fast or skipping the constant stirring ruins the final texture. This is a lesson in low and slow confection science.

The transformation is driven by the Maillard reaction and the gentle denaturation of egg proteins. Just enough to stabilize the mixture without turning it grainy. I’ve found that weighing it down gently helps set the shape perfectly.

And once you master the art of cooking until the nougat holds its shape on a test drop? You’re golden. Literally and figuratively.

TOOLS NEEDED

• Dutch oven or heavy-bottomed pot
  
• Stand mixer with whisk attachment
  
• Silicone spatula
  
• Roasting sheet pan
  
• Half sheet pan or 9×9 baking dish
  
• Plastic wrap
  
• Serrated knife

Enjoy!

With love, from our simple kitchen to yours.

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Torrone Candy

Torrone Candy is a light Italian nougat full of crunchy almonds and pistachios. An artisanal treat that's the perfect holiday food gift!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 60 pieces of nougat

Calories 85cal

Author Donna Elick

Equipment

• dutch oven
• wafer paper
• rimmed baking sheet
• whisk

Ingredients

• 2 sheets wafer paper 8×11 inches
• 1 cup granulated sugar
• 1 cup honey
• 2 large egg whites, at room temperature
• 1/8 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 3 –4 drops lemon oil or 1 tablespoon finely grated lemon zest
• 3 cups roasted almonds
• 1 cup roasted salted pistachios

Instructions

• Prepare the Pan: Line a half sheet pan (13×18 inches) or a 9×9-inch baking dish with plastic wrap. Place one sheet of 2 sheets wafer paper in the bottom of the pan and trim to fit if needed. Set aside.
• Heat the Sugar and Honey: Combine the 1 cup granulated sugar and 1 cup honey in a heavy-bottomed pot or Dutch oven. Heat over medium-low, stirring constantly with a silicone spatula for 30–40 minutes, or until the mixture is smooth and creamy. Do not let it boil. Stirring keeps sugar crystals dissolved and prevents scorching.
• Whip the Egg Whites: While the sugar mixture is cooking, add 2 large egg whites, at room temperature and 1/8 teaspoon kosher salt to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form. This should take 3–5 minutes.
• Incorporate the Egg Whites: Whisk a scoop of the stiff egg whites into the sugar mixture on the stovetop. Continue whisking in one scoop at a time until fully incorporated. The mixture will turn pale and start to thicken.
• Cook the Nougat Base: Continue to cook the egg white/sugar mixture over low heat, stirring constantly, for 45 minutes. The mixture should become thick, glossy, and white. This long, slow cook allows the nougat to set properly.
• Roast the Nuts: While the nougat is cooking, spread the 3 cups roasted almonds and 1 cup roasted salted pistachios on a baking sheet and roast at 350°F for 8–10 minutes, or until fragrant and golden. Keep the nuts warm until ready to use.
• Finish the Nougat: Once the nougat mixture is thick enough, remove from the heat. Stir in 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract (if using), and 3 –4 drops lemon oil. Then immediately stir in the warm roasted nuts.
• Test the Set: Drop a small spoonful of nougat onto parchment paper. If it holds its shape and doesn’t spread, it’s ready. If it puddles or is too soft, return the pot to low heat and cook for 10–20 more minutes, stirring constantly, and test again.
• Assemble the Torrone: Pour the nougat mixture over the wafer paper in the prepared pan. Use a greased spatula to spread it evenly. Place the second sheet of wafer paper on top and press down gently to adhere.
• Press and Cool: Fold the plastic wrap over the top, then place a heavy flat object like a cutting board or another baking sheet on top to weigh it down. Let the candy cool at room temperature for 1–2 hours.
• Slice and Serve: Remove the plastic wrap. Use a sharp serrated knife to cut the torrone into 1-inch squares. Clean the blade between cuts for best results.

Notes

Make-Ahead Tips: Torrone can be made up to 2 weeks ahead and stored in an airtight container at room temperature.

Storage: Store in a cool, dry place in an airtight container. Torrone absorbs moisture quickly, so keep it tightly sealed to maintain its texture.

Do Not Freeze: Freezing is not recommended. It will alter the texture and introduce unwanted moisture once thawed.

Essential Cooking Tips:
A Dutch oven is ideal because it distributes heat evenly and helps prevent hot spots that can burn the nougat.

Stir constantly during cooking to avoid scorching or crystallization.

If the nougat is golden rather than bright white, the temperature was likely too high. Low and slow is key.

Wafer paper helps with handling the sticky nougat. You can find it on Amazon or specialty baking sites.

If your nougat isn’t setting firm enough, simply return it to low heat and cook longer; it thickens with time.

Nutrition

Serving: 1 | Calories: 85cal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 7mg | Sugar: 8g | Fiber: 1g | Calcium: 23mg | Iron: 0.4mg

Originally published August 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Torrone Candy appeared first on The Slow Roasted Italian.

Fudge is one of those candy recipes that makes the perfect treat! This melt in your mouth fudge is easy to make – and I’ve included all that you need below in the step-by-step recipe. 

You can whip this up last minute to treat yourself to that wonderful chocolate flavor. 

This is the kind of fudge that makes a great gift, or a rich fudge for the holiday dessert table. 

And the good news is that you don’t need a ton of ingredients to make this creamy fudge! Who knew that making homemade chocolate fudge would be as simple as this? 

I often say that this tastes like old-fashioned fudge, and once you try that creamy texture, I think you’ll agree. 

Now is the perfect time to make this foolproof chocolate fudge recipe – you can’t go wrong with this basic recipe! 

Chocolate Fudge Recipe

Traditional fudge can be tricky to make, especially when trying to get all of the cooling and heating temperatures just right.

This recipe for chocolate fudge takes all the guesswork out of it, and it’s such a quick and easy treat to make. 

Homemade candies like fudge and toffee are delicious, and they are great holiday gifts, too!

Pair this three ingredient fudge with my Reese’s Peanut Butter Fudge and Homemade Rocky Road Fudge for a delicious gift bag!

My Oreo Fudge recipe is a unique and delicious spin on the classic fudge but with that special oreo flavor and white chocolate goodness!

Try this 4-ingredient holiday gumdrop candy fudge or this 3-ingredient Chocolate Snickers Fudge next!

Or, try my recipe for Peanut Butter Fudge without condensed milk! It’s incredibly easy to make and comes together in just 10 minutes.

Ingredient Notes and Substitutions

• Sweetened Condensed Milk – Pay close attention to the size of the can, especially if you’ll be using a substitute.
  
   If your ratio of milk to morsels is off, then 3 ingredient chocolate fudge won’t set up properly.
  
• Chocolate Chips – Semi-sweet chocolate chips are my top choice for any chocolate fudge recipe, but you can use milk chocolate, dark chocolate, or even white chocolate if you prefer. 
  
  Or, use half semi-sweet and half of another kind to create just the right flavor balance. (or go crazy and add peanut butter chips to the fudge mixture for a fun flavor!) 
  
• Salted Butter – This keeps the mixture silky smooth, and the added salt enhances the flavors while balancing the sweetness. 
  
  If unsalted is all you have on hand, don’t worry about adding any salt.

Tips for Making 3 Ingredient Fudge

This is such an easy chocolate fudge recipe to make. Just melt everything together in the microwave, then pour into a pan and refrigerate until firm! Fast and simple, perfect for the chaos of Christmas time. 

Here are a few tips for success:

• Let it set completely. I recommend letting 3 ingredient chocolate fudge cool for at least 8 hours or even overnight. This helps it set to a firm consistency.
  
• Tip for easy removal: Lining your pan with parchment lets you lift the entire slab out for easier cutting. Plus, you won’t need to wash your pan afterward!
  
• Keep it cold. This is a soft fudge, so it requires refrigeration to stay firm. If you leave it out for a long period of time, it will likely become very soft and gooey.
  
• Check your microwave wattage. The microwave used for this recipe is a 1000W household microwave. 
  
  If you have a more powerful microwave, you will need to use less time and/or power to heat your ingredients.

Kitchen Tools You Will Need

• 8×8 Baking Pan – This pan comes with a lid for easier storage.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Silicone Spatula – Withstands the heat and makes it easy to scrape off the chocolate after mixing.
• Parchment Paper – Prevents your dessert from sticking and makes cleanup a breeze!

Adding Mix-Ins to this Recipe for Chocolate Fudge

This makes a great base for a variety of flavor combinations, and the possibilities are endless!

Add your mix-ins after the chocolate mixture is melted, or sprinkle them over the top before placing the pan in the refrigerator.This is a fun way to make a new variation of this recipe. 

• Chopped nuts
• Sprinkles
• Crushed cookies or pretzels
• Mini marshmallows
• Candy pieces
• Sea salt or coconut flakes
• Dried fruit
• Peppermint pieces
• Hot fudge sauce
• Espresso powder
• Crushed candy canes

Storing and Freezing Three Ingredient Fudge

Keep homemade fudge in an airtight container in the refrigerator for around 7 days.

Since this chocolate fudge recipe is made with condensed milk, it’s safe to freeze as well. Just wrap it tightly in plastic wrap, then place it into a large storage bag.

Freeze individual pieces for a quick treat, or defrost the entire pan in the refrigerator before serving.

Chocolate Fudge Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Creamy Chocolate Fudge Recipe (3-Ingredients)

This Chocolate Fudge Recipe uses condensed milk for an easy creamy, delicious treat. Make a batch of 3 ingredient fudge for the holidays!

Course Dessert

Cuisine American

Method Microwave

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 4 minutes minutes

Servings 20 – 25

Calories 177cal

Author Donna Elick

Ingredients

• 12 ounces semi-sweet chocolate chips 1 12-ounce bag, (2 cups)
• 14 ounces sweetened condensed milk 1 14-ounce can
• 3 tablespoons salted butter

Instructions

• In a medium glass bowl (microwave safe), place all ingredients. Microwave on high for 1 minute.
• Carefully remove the bowl (touching the sides only, not the bottom) and stir to combine. Reheat in 30 second intervals until all ingredients are melted and easily combined. (Should be about 3 minutes of total heat time)
• Cut a piece of parchment paper and line it inside an 8×8” pan. Pour melted chocolate mixture into the pan. Allow to cool completely, and then refrigerate until fudge becomes firm.
• Once your fudge is set, you can pull the entire pan of fudge out by pulling on the parchment paper. Cut your fudge into squares and serve immediately.

Notes

This is a soft fudge, so it requires refrigeration to stay hard. If you leave the fudge out for a long period of time, it will become very soft and gooey.

It is recommended to leave the fudge in the refrigerator around 8 hours to overnight to help it set to a firm consistency.

Traditional fudge can be tricky with getting all of the cooling and heating temperatures just right. This takes all the guesswork out of making fudge. It is such a quick easy recipe.

Fudge can be stored in an air-tight container for around 7 days in the refrigerator.

I don’t have an 8×8” pan. Can I use something else? You can use a 9×9”, 9×13”, or really any size pan would work. If you use a larger pan, you just won’t have the fudge all the way to the edge.

The microwave used for this recipe is a 1000W household microwave. If you have a more powerful microwave, you will need to use less time and/or power to heat your ingredients.

Nutrition

Serving: 1 | Calories: 177cal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 40mg | Sugar: 17g | Fiber: 1g | Calcium: 67mg | Iron: 1mg

Originally published November 2020, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Creamy Chocolate Fudge Recipe (3-Ingredients) appeared first on The Slow Roasted Italian.

Are you looking for an easy dessert recipe that makes the perfect yummy treat? I’ve been making this easy recipe for years – and I still love the flavor and taste. 

These chocolate toffee bars are loaded with sweetness and crunch, making it one of the best fourth of July desserts or holiday desserts out there! Just change the sprinkles to change the look! 

It’s desserts like this that give me the joy of cooking because I love how this easy treat is literally the perfect addition for any type of gathering or party. 

The small pieces are great for grabbing and eating, and you can’t deny that buttery crust and chocolate layers. 

Once you bake, these goodies turn into golden brown perfection – and I know that it’s my cue to let them cool and start snacking! 

The recipe card gives you all the details needed to make these hot cookie bars. They’re social media shareable good! Literally gold medal worthy! 

Toffee Bars

I don’t know about you, but I usually have a holiday baking list a mile long! So, I’m all about any dessert that doesn’t take a lot of time OR a lot of fancy ingredients.

These salted caramel pecan toffee bars would be fabulous on any dessert platter, but they also make a fabulous edible gift!

Great for teachers, neighbors, bus drivers, postal workers, co-workers, or as a hostess gift. You can easily add these to cookie trays and top them with plastic wrap to be a yummy housewarming gift. 

I love this toffee bars recipe because I usually have the ingredients on hand anyway. 

Plus, the graham cracker pecan bars are ready in about 20 minutes from start to finish (not including cooling time). 

Pair these with my pecan pie cheesecake bars and saltine cracker candy for the ultimate decadent gift bag!

Make a pie out these flavors with our Caramel Pecan Buttermilk Pie that’s absolutely worth making for any holiday table.

While you are at it, try our Disney churro toffee copycat that’s a holiday baking gamechanger, or my Pecan Pie Dessert Dip that’s always the first thing gone at parties!

If you want these to be one of your all time top desserts, or something that you keep hidden until the holidays, just know that everyone will think that this recipe came straight from Grandma’s recipe box! 

If you love buttery, crunchy candy-style treats, you have to try our 10-Minute Microwave Peanut Brittle — same irresistible flavors, ready in just 10 minutes.

Tips for Making Graham Cracker Toffee Bars

• Decide between sweet or salty crackers.

This toffee bars recipe uses graham crackers instead of the traditional saltine crackers, because I love the sweet nuttiness they bring. 

You can substitute saltines if it’s what you have on hand or prefer.

• Try a different topping.

Simply swap out the pecans for an equal amount of peanuts, cashews, or almonds. Or, mix in some holiday M&Ms or sprinkles! 

You can drizzle melted dark chocolate or milk chocolate chips, or just sprinkle chocolate chips on top of these hot toffee bars! 

I always buy chopped pecans, but you can simply chop larger pieces with a knife. Same goes if you decide to make your toffee bars with a different variety.

• Line your pan with aluminum foil.

The last thing you want to do is try and clean up baked-on caramel sauce!

Give it a light misting of cooking spray as well. It will make it easier to remove the caramel pecan bars without any cracking.

• Make them extra indulgent!

For the chocolate lovers, feel free to spread or drizzle melted chocolate over the top of your graham cracker toffee bars.

All you need to do is microwave your favorite chocolate chips in 30-second bursts. Stir between each until the chocolate is melted and smooth.

You can make these sweet and salty by sprinkling a little bit of sea salt on top as well. This complements the sugar flavors and makes new recipes like this really stand out. 

I also think that this makes them taste like real toffee candy, too! Almost like your own homemade English toffee bars! 

Kitchen Tools You Will Need

• Jelly Roll Pan – The perfect size for the graham crackers to lay in one layer, and it’s such a versatile pan! You can use any other prepared pan, but this is my go-to. 
• Offset Spatula – Spread the caramel sauce in an even layer with ease! Great for desserts of all kinds. 

I would also have a large bowl or medium bowl, wire rack, non-stick cooking spray, hand mixer, and some parchment paper on hand for these hot toffee bars! 

Toffee Bars Recipe FAQ

Storing Leftover Caramel Pecan Bars

These are just fine on the counter for up to 5 days. Store them in an airtight container with a piece of parchment between each layer.

You can also freeze graham cracker pecan bars for longer storage — up to 3 months! Thaw the yummy bars on the counter before serving.

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Salted Caramel Pecan Toffee Bars Recipe

Graham cracker Toffee Bars are a simple holiday treat that everyone will love! Make this easy toffee bars recipe with just 7 ingredients.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24

Calories 151cal

Author Donna Elick

Ingredients

• 12 graham cracker sheets
• 1 cup light brown sugar packed
• 3/4 cup unsalted butter 1.5 sticks
• 2 tablespoons heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans
• pinch of flaked sea salt or kosher salt

Instructions

• Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with aluminum foil, sprayed lightly with cooking spray. Place graham cracker sheets in a single layer on prepared baking sheet.
• In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often. Once melted and smooth, add vanilla.
• Pour caramel sauce over the graham cracker sheets and spread into an even layer. Sprinkle with chopped pecans.
• Bake for 10 minutes, until lightly golden brown and bubbly.
• Remove from oven and sprinkle with salt. Carefully lift out the bars (using the aluminum foil) and cool on wire racks about 30 minutes, or until completely cooled.
• Break into squares.

Nutrition

Serving: 1 | Calories: 151cal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 50mg | Sugar: 11g | Fiber: 1g | Calcium: 19mg | Iron: 1mg

Originally published December 2017, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Salted Caramel Pecan Toffee Bars Recipe appeared first on The Slow Roasted Italian.

You’ll be amazed by how easy it is to make these sweet Christmas truffles! They’re fun to make during the holiday season – and they make the perfect bite-sized dessert. 

The first time that I made this Oreo truffles recipe, I knew that I was hooked. 

The crushed Oreos and chocolate shell make this the best chocolate treat. The next time that you are craving chocolate truffles, you have to keep this recipe handy to make these Oreo truffle balls. 

They’re my favorite cookie balls to make, which is why I always make a big batch! 

You can even whip up these easy Oreo truffles and give them as a holiday gift! 

Dipped truffles are fancy and delicious – and are an instant hit! Follow the steps on the printable recipe card below to get started.

Oreo Truffles

Truffles are a chocolate lover’s dream, and my Oreo truffles are soft, creamy, and sweet. 

These bite-sized treats are filled with chocolatey goodness and have the added surprise of sea salt to make them complete.

Although the truffles will need to chill for about 8 hours before they are ready, this homemade candy recipe is actually so simple to make! 

You’ll only need 20 minutes of prep time and 5 minutes of cook time. And this Oreo truffle recipe makes a large batch, so you can enjoy them for a while!

Wrap some cookie truffles in a treat bag, add a beautiful ribbon, and you’ll have a fun and delicious gift to share with someone special. 

For more recipes that you can use as Christmas food gifts, check out Crockpot Candied Almonds, Christmas Sugar Cookies, and Peppermint Candy Oreo Bark.

Our Rum Balls are rich and roll together just as easily as these truffles and are the perfect boozy treat for your 18+ guests!

Oreo Truffles Ingredient Notes and Substitutions

• Heavy Cream – The high percentage of milkfat in heavy cream gives these Christmas truffles a rich taste and a soft texture.
  
• Whole Milk – Similar to the heavy cream, the fat content and creaminess of this milk makes it the best option for the truffles.
  
• Chocolate Chips – This Oreo truffle recipe was tested with both semi-sweet and bittersweet chocolate chips. 
  
  I prefer the semi-sweet version, but both are fantastic. You can switch things up and use white chocolate chips as well. (or other flavors) 
  
• Unsweetened Cocoa Powder – The chocolate and cookie crumbs will add a ton of sweetness to this recipe, so no need to use sweetened cocoa powder.
  
• Oreos – You’ll need about 15 cookies total, plus more for topping. I recommend using regular Oreos — the extra filling in Double Stuf will throw off the ratio.
  
• Salt – Use regular salt for the filling, and just a sprinkle of sea salt for the topping.
  
• Chocolate Melting Wafers – Choose your favorite type of chocolate. 
  
  Milk chocolate wafers will give you the sweetest truffles, while dark or semi-sweet will give you a rich, but slightly less sweet taste.

You could also change the flavor a bit and add peppermint chocolate chips or peppermint bark or even some pumpkin spice! 

And don’t forget that adding various sprinkles on top of these 1-inch balls is a fun way to add a new festive look! 

I’ve also had people tell me that they like to add chocolate drizzle or dark chocolate drizzle on top of the chilled Oreo ball for more fun flavor. 

Tips and Tricks for Making Christmas Truffles

• Wait before stirring. As you make your truffle filling, let the chocolate chips sit in the heavy cream and milk mixture for about 5 minutes before whisking. 
  
  This gives the hot liquid time to melt the chips, giving you a silky smooth texture every time!
  
• Make them minty! You can easily convert this Oreo truffle recipe to a minty delight by adding ¼ to ½ teaspoon of peppermint extract. 
  
  Another option is sprinkling crushed peppermint candies on top instead of sea salt.
  
• Use a food processor. Running the cookies through a food processor will give you the best results for cookie crumbs. Don’t have a food processor? 
  
  Simply place the cookies inside a ziploc bag and crush them with a rolling pin.
  
• Decorate with extra chocolate. If you have extra chocolate after dipping, you can use a fork to drizzle thin lines over each of your truffles. 
  
  This step is optional but creates a fun and beautiful pattern!

Kitchen Tools You Will Need

• Cookie Scoops – Great for scooping truffles, meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Baking Sheets lined with wax paper
• Medium Saucepan – Heats evenly and is easy to clean too.

Oreo Truffles FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Oreo Truffles (Chocolate Oreo Balls Recipe)

Oreo Truffles are rich, decadent, and scrumptious! Oreo truffle recipe is easy to make and will go perfectly on any Christmas dessert platter.

Course Dessert

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

chill time 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Servings 36 truffles

Calories 194cal

Author Donna Elick

Ingredients

• 3/4 cup heavy cream
• 3/4 cup whole milk
• 12 ounces semi-sweet chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups chocolate sandwich cookie crumbs about 15 Oreos, plus more for topping
• 1/4 teaspoon salt
• 3 cups chocolate melting wafers
• Sea salt for topping

Instructions

• Prepare a baking sheet by lining it with waxed paper. Set aside.
• To a medium saucepan over medium-high heat, add the heavy cream and milk. Bring to a light simmer.
• Remove the pan from the heat and add the chocolate chips, but do not stir! Let them sit for 5 minutes, then whisk to combine.
• Add the cocoa powder, cookie crumbs, and salt; whisk to combine.
• Pour the mixture into a heat-safe bowl and place in the refrigerator to chill for at least 6 hours.
• Using a small cookie scoop, portion out the truffle mixture and roll it between your palms to form 36 round balls. Arrange them on the prepared baking sheet.
• Place the sheet of truffles in the refrigerator for 2 hours.
• Melt the melting wafers in a deep cup or bowl and use a dipping tool or fork to dip the truffles in the chocolate then place them on a clean sheet of wax paper on a cookie sheet and allow to cool until set.
• Store balls in the refrigerator in an airtight container for up to 2 weeks or freeze for up to 3 months.

Notes

These truffles are soft which is why they need to be chilled for so long to set up.

This recipe was also tested with bittersweet chocolate chips; I prefer the semi-sweet, but both are very good.

Run the cookies through a food processor for the best results.

Regular Oreos are recommended, as using Double Stuf will throw off the ratio.

You can easily convert this recipe to peppermint truffles by adding ¼ to ½ teaspoon of peppermint extract.

Nutrition

Serving: 1 | Calories: 194cal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 161mg | Sugar: 14g | Fiber: 2g | Calcium: 24mg | Iron: 2mg

Originally published November 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Oreo Truffles (Chocolate Oreo Balls Recipe) appeared first on The Slow Roasted Italian.

If you’re a fan of Rocky Road Ice cream, you’re going to want to make this easy, creamy chocolate fudge.

Not only is it perfect for the holiday season, but it’s a rich chocolate fudge recipe that makes a great gift, too. 

I’ve literally made this homemade fudge recipe for years, and it’s the best way to create an easy fudge recipe to share with family and friends. 

All you need are a few simple ingredients to make this decadent dessert, and you’ll get the best results the first time that you make it! 

Good fudge recipes like this are a crowd pleaser and such a great way to make a holiday batch of fudge. It has that classic ice cream flavor, with the sweet flavor and texture of warm fudge. 

Check out the full recipe below on the recipe card – you’re about to see why this is easily one of my favorite fudge recipes! 

Make sure that you cut even squares of fudge for this treat – because everyone is going to be wanting to be sure that they get a fair share of this easy rocky road fudge recipe! 

Decadent Rocky Road Fudge

Crunchy, sweet rocky road fudge is a delightful homemade gift. You’ll love all the different flavors of this delicious type of fudge. 

Bundle up a few squares in cellophane with a colorful ribbon or pack them into decorative boxes and jars. 

Since our best rocky road fudge recipe makes 32 servings, you won’t have to spend too much time in the kitchen to check everyone off your list!

I can never get enough of a chocolate and marshmallow combination. If you’re the same, check out my Marshmallow S’mores Cake or Outrageous Oreo Fluff.

If you enjoy this fudge recipe, I’d also suggest my Snickers Fudge Recipe, it only requires 3 ingredients and is ready in under an hour!

And for a more subtle flavor in a chocolate marshmallow candy, try your hand at these no bake Avalanche Cookies.

Ingredient Notes and Substitutions

• Chocolate Chips – Semisweet chocolate chips strike the perfect balance of rich, chocolate flavor and sweetness. If you prefer a milder, sweeter chocolate flavor, swap in milk chocolate chips instead.
  
• Sweetened Condensed Milk – There is no good substitute for this — it’s what gives this easy rocky road fudge it’s creamy texture and helps it set.
  
• Unsalted Butter – Every brand contains a different amount of salt, so it’s best to add your own. 
  If you only have salted butter on hand, reduce the amount of added salt by half.
  
• Chopped Nuts – Pecans or crunchy walnuts are the common choices for fudge, but feel free to experiment with more of your favorites, like almonds, cashews, or hazelnuts!
  
  I like adding crunchy nuts to the top of the fudge so that I have that soft and crunchy texture. 
  
• Marshmallows – We’re using miniature marshmallows for this homemade rocky road fudge recipe. 
  
  If you crave more of that ooey gooey texture, add an extra handful of the fluffy marshmallows on top of this easy recipe before it goes in the fridge to chill. Candy recipes like this are versatile! 

Easy Rocky Road Fudge Variations

Add a unique twist to this rocky road fudge recipe with different type of chocolate chips. 

Mix some dark chocolate or white chocolate morsels in with the semisweet, or use a combination of all three!

You can also play around with the nuts — try pistachios or macadamia nuts — or include dried fruits and coconut flakes for extra texture.

Want to really elevate this easy rocky road fudge? Drizzle squares with melted white chocolate or sprinkle crushed candy canes over the top for some holiday flair.

You can also turn it into Oreo fudge by adding an even layer of crushed Oreos to the top. 

Tips for Making the Best Rocky Road Fudge

• Acheive perfectly smooth melted chocolate.

Microwave the condensed milk, butter, and morsel mixture in 30-second bursts, stirring well in between each. 

This ensures that the heat is evenly distributed and prevents the chocolate from overheating and becoming chalky or crumbly.

Stop heating as soon as the chocolate chips are mostly melted. Then, continue to stir and the heat from the mixture will smooth out those last few bits.

• Use a fine grain salt if you can.

The smaller the grain, the more easily it will dissolve — and be evenly distributed throughout your fudge mixture.

Kosher salt is the best choice, and it often comes packaged in a fine grain for baking. Avoid table salt if at all possible as the salty flavor is much stronger.

• Create picture perfect rocky road fudge squares.

Grab a large, sharp knife (think chef’s knife) and run it under hot water for about a minute. 

Meanwhile, lift the slab of fudge straight out of the pan and transfer to a cutting board.

Dry the knife thoroughly, then press straight down into the slab. 

The metal blade will retain the heat from the water, allowing it to glide smoothly and efficiently through the fudge.

Be sure to wipe the blade clean between each slice as well!

Storage and Freezing

Keep rocky road fudge in an airtight container to prevent it from drying out. 

It’s safe at room temperature for a few days, but keep it in the refrigerator if you want to store it longer.

If your kitchen is particularly warm, keep this dessert in the fridge from the start so it doesn’t get too soft.

You can also freeze the squares for up to 2 months! 

Wrap tightly in several layers of plastic wrap, then place in a storage bag or container. Thaw in the refrigerator or on the counter.

Kitchen Tools You Will Need

• 8×8 Pan or 9×9 Pan 
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Rocky Road Fudge Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade Rocky Road Fudge (6-Ingredient Recipe)

Rocky Road Fudge has everything you love — creamy, sweet chocolate, pillowy mini marshmallows, and a little bit of crunch from chopped nuts.

Course Dessert

Cuisine American

Method No Bake

Prep Time 12 minutes minutes

Cook Time 3 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 32

Calories 185cal

Author Donna Elick

Ingredients

• 3 cups semisweet chocolate chips
• 14 ounce can sweetened condensed milk
• 1/4 cup unsalted Butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups mini marshmallows divided
• 1 1/4 cups toasted pecans or walnuts coarsely chopped; divided

Instructions

• STEP 1: Prepare the Pan: Line a small square pan (8 x 8 or 9 x 9) with aluminum foil and coat it with cooking spray.
• STEP 2: Melt the Chocolate Mixture: In a microwave-safe bowl, combine Chocolate Chips, Sweetened Condensed Milk, and Butter. Microwave in 30-second bursts, stirring each time, until fully melted. This should take about 2 to 3 minutes.
• STEP 3: Add Flavor and Mix: Stir the melted chocolate mixture to ensure it's smooth. Add Vanilla extract and Salt. Stir until everything is well blended. Toss in 1 cup of Marshmallows and 1 cup of Nuts. Stir until they're evenly distributed.
• STEP 4: Pour and Smooth: Pour the fudge mixture into the prepared pan, spreading it out evenly.
• STEP 5: Top with Marshmallows and Nuts: Sprinkle the remaining Marshmallows and Nuts on top of the fudge. Gently press them into the surface.
• STEP 6: Chill and Serve: Place the fudge in the refrigerator and allow it to set for 2 hours. Once set, cut it into 1-inch squares and serve them at room temperature. Enjoy your homemade Rocky Road Fudge!

Notes

You can use either Pecans or Walnuts, based on your preference or what you have on hand.

To make cutting easier, you can run a sharp knife under hot water before slicing the fudge.

Store any leftover fudge in an airtight container to keep it fresh.

Nutrition

Serving: 1 | Calories: 185cal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 38mg | Sugar: 14g | Fiber: 2g | Calcium: 49mg | Iron: 1mg

Originally published November 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Rocky Road Fudge (6-Ingredient Recipe) appeared first on The Slow Roasted Italian.

I think that these taste like Reese’s peanut butter cups but with simple ingredients.

The key to making this new recipe and easy dessert is to get a smooth chocolate layer paired with the creamy peanut butter. The hardest part of this recipe is not eating the entire pan! 

I love to make these sweet treats on a hot day because I don’t have to turn on the oven.

The first time I made a batch, my sweet tooth kicked into overdrive, and I couldn’t stop snacking! The chewy peanut butter texture paired with the rich chocolate flavor makes the best no bake dessert recipe to have on hand. 

I use a square pan for this no bake peanut butter bar recipe because it makes it super simple to cut into squares.

And the best part is that you can keep them at room temperature in an airtight container to enjoy later.

The only thing that I have to warn you about with this great recipe is that they’re not going to last a long time. 

Literally, in my house, the pan is over half gone in just a half hour because everyone loves the yummy twist of this no bake dessert.

Since this is the easiest dessert, I’m making a double batch the next time that I make it!  

For another quick peanut treat the whole family will devour, our 10-Minute Microwave Peanut Brittle is ready in just 10 minutes and makes a gorgeous homemade gift.

No Bake Peanut Butter Bars

There is nothing I love more than no-bake desserts in the middle of the summer. I don’t like to wait in front of a hot oven for dessert, do you? 

No bake chocolate peanut butter bars come together without turning on the stove and with just 5 ingredients. That is my kind of recipe!

To see us make no bake peanut butter bars from start to finish, watch the video in this post!

These dessert bars are the perfect thing to put in a gift bag! Pair them with S’mores Cookie Bars and make everyone’s holiday a little sweeter!

You can also include our Boozy Rum Balls for the 18+ guests!

Have you tried my No-Bake Strawberry Cheesecake yet? It’s the perfect seasonal dessert to kick off summer. 

Or try our scotcheroos — they’re loaded with chocolate, peanut butter, and butterscotch!

You also have to try these graham cracker brownies & chocolate peanut butter graham cracker bars to scratch that graham cracker dessert itch!

Ingredient Notes and Substitutions

• Graham Cracker Crumbs – You can make your own from graham crackers, but they really need to be fine crumbs to work properly in this peanut butter bars recipe. 
  
  A food processor will get the job done right.
  
• Peanut Butter – Use creamy or chunky peanut butter for no bake peanut butter chocolate bars — it really depends on the texture you prefer. 
  
  If you use natural peanut butter, the bars will need to be refrigerated to stay firm.
  
  You could also use almond butter but I do think that smooth peanut butter or chunky peanut butters have the best texture. 
  
• Chocolate Chips – I think milk chocolate chips taste really nice with the peanut butter, almost like a Reese’s cup! 
  
  Feel free to use semisweet or dark chocolate if you prefer. All flavors of chocolate really work fine with this peanut butter recipe. 
  
• Powdered Sugar – This adds sweetness and helps get the consistency just right. 
  
  You cannot substitute another type of sugar — it must be powdered for this peanut butter bars recipe to work!

Tips for Making No Baked Chocolate Peanut Butter Bars

• Use a rubber or silicone spatula.

These ingredients are sticky!! Spatulas are sturdy enough for stirring but easy to wipe clean so every last bit gets in the pan.

For even easier spread, spritz the spatula with cooking spray first.

• Line your pan for easy slicing.

You can use aluminum foil or parchment — just tear off a long enough piece so some hangs over the longer sides of the pan.

Once the no bake peanut butter bars are set, lift them straight out of the pan and onto a cutting board.

Run a large knife under hot water, then dry completely. It will glide through the dessert easily, creating perfectly clean squares!

• Plan ahead.

Once assembled, no bake peanut butter chocolate bars need to chill in the refrigerator for at least 1 to 2 hours to fully set.

Feel free to make them the night before or morning of a party so it’s one less thing to worry about!

Peanut Butter Bars Recipe FAQ

Storing and Freezing Crunchy Peanut Butter Bars

You will want to keep no baked peanut butter chocolate bars in the refrigerator. The layers will soften or melt if they are exposed to warm temperatures.

Crunchy peanut butter bars can stay out for a few hours while you plate and serve them, but for longer periods, keep them in the refrigerator.

They’re also freezer friendly! Slice and place in a freezer container that’s been lined with foil. Don’t stack, or they’ll stick together.

Freeze no bake chocolate peanut butter bars for up to 6 months and thaw them in the refrigerator when you’re ready to eat them.

Enjoy!

With love, from our simple kitchen to yours.

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No Bake Chocolate Peanut Butter Bars Recipe + Video

No Bake Peanut Butter Bars are a delicious treat for peanut butter and chocolate lovers! Make some for your next picnic or potluck.

Course Dessert

Cuisine American

Method No Bake

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 – 24

Calories 687cal

Author Donna Elick

Ingredients

• 1 cup butter 2 sticks
• 2 1/2 cups honey roasted crunchy peanut butter divided
• 2 cups graham cracker crumbs
• 2 cups powdered sugar
• 2 cups milk chocolate chips

Instructions

• Add butter to a large microwave-safe mixing bowl. Heat in the microwave until the butter is completely melted. Stir in the peanut butter. Once combined add the graham cracker crumbs and powdered sugar. Stir until everything is completely incorporated.
• Pour mixture into a 9×13 baking pan and spread evenly. Place in the refrigerator while you prepare the ganache topping.
• Heat the chocolate chips and remaining 1/2 cup peanut butter in a microwave safe bowl. Heat 30 seconds at a time and stir between intervals.
• Pour the ganache over the peanut butter layer. Smooth into an even layer.
• Refrigerate 1-2 hours. Cut and serve. Store bars in the refrigerator.

Video

Notes

Graham crackers really have to be crumbs to work properly in this recipe.

If you use natural peanut butter, the bars will need to be refrigerated to stay firm.

Nutrition

Serving: 1 | Calories: 687cal | Carbohydrates: 55g | Protein: 14g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 46mg | Sodium: 482mg | Sugar: 38g | Fiber: 5g | Calcium: 40mg | Iron: 2mg

Originally published October 2017, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Chocolate Peanut Butter Bars Recipe + Video appeared first on The Slow Roasted Italian.

Talk about an easy rocky road recipe! It’s like rocky road ice cream meets rocky road cookies, and this new recipe was born!

Once I made my first batch of this no bake dessert, I knew that these delicious rocky road bars were going to be an instant hit. 

Not only is this the easiest recipe, but it curbs my sweet tooth perfectly every time. Each bite is loaded with fluffy marshmallows and melted chocolate to create the perfect irresistible rocky road squares. 

You can make these during Christmas time to give out as gifts or as a sweet treat for the family to enjoy.

I’m not joking at all when I say that I keep this rocky road fudge bars recipe handy because I make them all the time! 

Rocky Road Bars

No-fuss desserts are our thing, and as much as we love sharing them with our family and friends, we sometimes have to make extra because we can’t keep our hands off them!

This rocky road bars recipe is no exception — I’ve made it dozens of times and everyone always wants more. 

It’s a fun twist on classic avalanche bars, adding even more chocolate flavor in the most addictive way.

Soft, billowy marshmallows and crispy rice cereal come together with the rich and creamy chocolate peanut butter candy filling to create this memorable dessert. 

Haystack Cookies are an often-overlooked treat with many of the same flavors, but butterscotch chips and M&M candies make them extra sweet.

Prefer the Rocky Mountain classic? You’ll love my no bake avalanche cookies, plus there’s a Cap’n Crunch version that your kiddos will gobble right up.

Or this Easy Rocky Road Fudge with that same beloved chocolate, marshmallow, and nut combo in a rich, creamy fudge that’s soo easy!

Ingredient Notes and Substitutions

• Chocolate – We’re using 3 different kinds for this rocky road bars recipe — chocolate-flavored candy coating (Almond Bark or Candiquik are my faves), semisweet chocolate chips, and Baker’s German’s Sweet Chocolate Bar. 
  
  If you can’t find the German’s Chocolate, replace it with 4 ounces of bittersweet chocolate plus 4 teaspoons of sugar.
  
  If you don’t have the semi-sweet chocolate chips, you can use milk chocolate broken into pieces but it will make these no bake treats even sweeter. 
  
• Peanut Butter – I like to use Super Chunky PB for extra crunch, but you can easily swap in a different nut butter or sunbutter for peanut allergies!
  
• Crispy Rice Cereal – For another layer of crispy crunch. Use your favorite brand!
  
• Mini Marshmallows – We’re not melting these down like we would for rice Krispies, so be sure to use the minis and not the jumbo size.
  
  You want there to be puffy, chewy pieces throughout each rocky road bar.
  
• Kosher Salt – Just a pinch to balance the sweetness of the other ingredients. I always have this on hand, and it’s the perfect size grain for cooking and baking. 

Tips and Tricks to Make Perfect Avalanche Bars

• Use quality ingredients.

The difference in flavor is quite noticeable, especially when it comes to the chocolate!

You can get away with off-brand crispy rice cereal and marshmallows, but stick with name-brand chocolate and no-stir peanut butter for the best consistency.

• Press the mixture into the pan.

Don’t smush it too hard, though, or your treats will be tough to chew.

Spread the mixture evenly into the pan with a spatula, working it into the corners as well, then gently press greased (clean) hands across the surface so any gaps are filled. 

I also make sure that I’m adding this in an even layer. 

• Let them set until firm.

If your kitchen is too warm — or if you’re impatient like me — you can pop the pan in the freezer for 20 minutes instead.

Wait until the entire rocky road bar slab is solid before slicing or the squares will lose their shape.

• Remove from the pan to slice.

And you thought lining the pan was just for easy cleanup, didn’t you?

Lift the dessert straight out of the pan and transfer to a cutting board. Peel away the sides of the parchment or foil, then slice into 24 evenly-sized rocky road bars.

I find that a large chef’s knife is the best tool for the job. Dip it into a cup of hot water, dry it off, then slice through in one press. 

Continue dipping and wiping the knife as needed until you’re done.

Prep Ahead

• Line and grease baking pan
• Break up German chocolate bar
• Measure out ingredients

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Parchment Paper or Heavy Duty Aluminum Foil– Makes it so much easier to remove rocky road bars from the pan.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!  A heat-safe bowl is a must in the kitchen! 
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! I hate leaving goodness on the bottom of the bowl, so using this spatula is the best way to get it out all. 

Storing and Freezing Rocky Road Bars

Keep any leftover candy in an airtight container, either at room temperature or in the fridge, for up to 5 days.

You can also freeze rocky road bars for later! Wrap the entire slab in several layers of plastic wrap and foil, then thaw and slice before serving.

Or, freeze individual squares so you can sneak one (or two!) whenever you need a quick treat. Let them thaw on the counter for a bit first so you don’t break a tooth, though!

Rocky Road Bar FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Bake Dessert Recipes

Easy No Bake Oreo Dessert Recipe (7 Ingredients)

Easy No Bake Avalanche Cookies Recipe + Video

Lemon Blueberry Cheesecake (No Bake Recipe) + Video

Easy Lemon Icebox Cake (No-Bake Recipe) + Video

Print

Avalanche Bark Rocky Road Bars Recipe + Video

These Rocky Road Bars are an extra chocolatey version of avalanche bark with plenty of candy crunch. It's the perfect sweet treat!

Course Dessert

Cuisine American

Method No Bake

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 24

Calories 369cal

Author Donna Elick

Ingredients

• 16 ounces chocolate-flavored candy coating I use Almond Bark or Candiquik
• 2 cups semisweet chocolate chips
• 4 ounces Bakers German’s sweet chocolate bar broken into chunks
• 16.9 ounce jar super chunky peanut butter
• 3 cups crispy rice cereal
• 3 cups mini marshmallows
• 1/2 teaspoon salt

Instructions

• Line a 9 x 13-inch baking pan with parchment paper or aluminum foil sprayed with non-stick cooking spray.
• Melt the chocolate candy coating, chocolate chips and German chocolate in a large heatproof bowl. Microwave at half power for 30 seconds at a time until melted and smooth, stirring after each interval.
• Stir the peanut butter into the warm chocolate until melted and smooth. Add the rice cereal, marshmallows and salt and stir to combine.
• Pour the mixture into the prepared pan. Allow it to set in a cool place until firm.
• You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like me, pop them in the freezer for 20 minutes. Once they are solid, cut them into 24 pieces.
• Store in the refrigerator.

Video

Nutrition

Serving: 1 | Calories: 369cal | Carbohydrates: 35g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 159mg | Sugar: 25g | Fiber: 3g | Calcium: 22mg | Iron: 2mg

Originally published December 2017, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Avalanche Bark Rocky Road Bars Recipe + Video appeared first on The Slow Roasted Italian.

Crunchy chocolate cookies on a stick dipped into creamy candy coating – simple party snacks don’t get much tastier or easier.

Even better, these professional-looking party treats can be customized for any occasion! 

Color your melting chocolate to match the theme or add different garnishes for a fancier touch.

There’s just something so fun about eating Oreo cookies covered in melted chocolate. 

While you can keep these Oreo cake pops for special occasions, I think that they’re a great way to make a tasty treat anytime you want. 

I keep candy sticks on hand for these Oreo cookie pops because they’re just that good! You can also make this recipe in small amounts if you don’t want to have a ton on hand. 

These would be super fun to make for a themed party or to put a yummy spin on traditional cake pops. 

New recipes like this show that Oreo cookies, melted candy, and festive sprinkles really can make quite the sweet treat! 

Oreo Pops

Everyone loves these chocolate covered Oreos, but maybe you need a gluten-free option. If so, make marshmallow pops or frozen banana treats instead. 

You could even serve all three treats for plenty of sugary goodness!

Or, make a big batch of crockpot candy in your favorite flavor and scoop it into festive cupcake liners to match your party theme.

Decorating Ideas

Instead of cutting shapes by hand, use fondant cutters to save some time. I like having multiple sets for letters and numbers (including lowercase!). 

This way, you can easily customize the chocolate covered Oreos.

Sprinkles add a festive touch, and nonpareils come in a variety of color combinations. For a fancier look, try sanding sugar or holiday shapes.

You can also crush up extra Oreos or graham crackers and coat each pop in the crumbs.

Or, pipe a design instead! Simply melt down more Almond Bark and color it how you would like. Make a homemade piping bag by snipping off the corner of a Ziploc bag.

Notes and Tips for Making Chocolate Covered Oreos

• Prep decorations in advance.
  
  Whether you are using sprinkles or fondant letters and shapes, have them ready to go before assembling the Oreo pops. 
  
  You will need to work quickly because the chocolate dries quickly, and if it is too dry, your decorations won’t stick.
  
• Short on counter space?
  
  Set the chocolate covered cookies on a parchment-lined baking sheet so you can move them to another location to dry.
  
• Use a gentle touch.
  
  Twist the cookies apart gently and reattach them with the same care so they don’t break. 
  
  To be safe, you may want to purchase two packages so you have extras if needed.
  
• Making Party Favors
  
  Add simple packaging so guests can grab these on their way out the door! 
  
  Place a small cellophane treat bag over the top of each pop, then tie the base with a colorful ribbon.
  
• Helping Oreo Pops Dry Faster
  
  Line baking sheets with parchment or wax paper (instead of your counter) and pop each tray into the freezer once it’s full. 
  
  The treats should be fully set within 10 to 15 minutes.

To avoid condensation when serving, transfer the Oreo pops from the freezer to the refrigerator for at least 30 minutes before setting them out at room temperature. 

This ensures that the cookie centers are soft enough to eat!

Supplies You Will Need

• Parchment paper or wax paper for easy clean up
• Tall glass cup – A 4 cup (or larger) glass cup makes for easier dipping, but any microwave safe bowl or even a tall drinking glass will do the trick!
• Lollipop sticks – You can typically find these in the baking or candy-making section of your local craft store.

Oreo Pops FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Oreo Dessert Recipes

Best Ever No Bake Oreo Cheesecake Recipe with Ganache

Oreo Ice Cream Cake with Ice Cream Sandwiches

Easy Oreo Dump Cake (Easy Dessert Recipe) + Video

Easy No Bake Oreo Dessert Recipe (7 Ingredients)

Print

How to Make Easy Chocolate Covered Oreo Pops Recipe

Oreo pops are super easy to make and a crowd favorite! Make this chocolate covered Oreos recipe for delicious, fun party treats or snacks.

Course Dessert

Cuisine American

Method Microwave, Mixed

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 20 pops

Calories 290cal

Author Donna Elick

Equipment

• parchment paper
• 20 lollipop sticks
• fondant optional
• fondant cutter if using fondant

Ingredients

• 20 Double Stuf Oreos or your favorite sandwich cookie
• 24 ounces almond bark chocolate or vanilla

Optional Decorations

• colored sprinkles, jimmies, or colored sugar

Instructions

• Prepare sprinkles or fondant letters prior to assembling Oreo pops.
• Line your counter top or large sheet pan with parchment or wax paper.
• Separate all of the sandwich cookies by gently and carefully twisting them apart.

  Place cookie halves with the filling in the top row and place the cookies with no filling off to the side.
• Place half of almond bark (candy coating) in a tall microwave safe container I like to use a tall skinny measuring cup. It makes for easier dipping.

  Microwave for 30 seconds at a time, stirring between each interval, until bark melts completely.
• Dip one end of a lollipop stick in the melted candy coating. Gently press the coated lollipop stick into the cookie filling.

  Gently place a cookie top with no filling over the stick and carefully press down. NOTE: Using too much pressure will break the cookie. Then you will have to eat it and you may not have enough for your party. To be safe you may want to buy two packs.
• Repeat until all cookies have sticks in them. If there are any left over you can save them for later or eat them. I won’t judge. This is hard work after all.
• Allow the melted candy coating to set for a few moments.
• Check melted candy coating to be sure it is still very soft. If it firms up a little, pop it back in the microwave. Once your bowl starts to get low add more candy coating and melt.
• Dip one cookie pop into the melted candy coating. Swirl back and forth, carefully to ensure you have a good coating. You may want to gently tap the stick on the bowl to allow some of the coating to drip off before placing on your parchment paper.
• Place on parchment paper. Decorate with sprinkles if desired or place fondant cut outs on top at this point. You do not want to wait for the candy coating to dry or the sprinkles/fondant will not stick. If you are drizzling with chocolate you can wait until they dry.
• Repeat until all cookies are coated and decorated.
• Allow to set until dry. If you are bagging them, wait until they dry before placing cellophane bags over the top. Close with a ribbon.
• Serve and enjoy!

Nutrition

Serving: 1cookie pop | Calories: 290cal

Originally published April 2016, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Easy Chocolate Covered Oreo Pops Recipe appeared first on The Slow Roasted Italian.