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Rocky Rockin’ Road Fudge

Blogger Brooke McLay from Cheeky Kitchen takes the flavors of German chocolate cake and rocky road ice cream and melds them together in a decadent fudge.

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  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 16

Ingredients

1
bag (12 oz) dark chocolate chips (2 cups)
1
container (14.5 oz) Betty Crocker® Rich & Creamy coconut pecan frosting
1
jar (7 oz) marshmallow creme
2
tablespoons chopped pecans
2
tablespoons flaked coconut
1
tablespoon miniature semisweet chocolate chips

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 9-inch square pan with baking spray with flour. In large microwavable bowl, microwave dark chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth.
  • 2 Set aside 2 tablespoons of the frosting; stir remaining frosting into melted chips. Fold in marshmallow creme, leaving ribbons of it running through fudge. Spread in pan.
  • 3 Press pecans, coconut and miniature chocolate chips in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by rows.

EXPERT TIPS

Expert Tips

Not a fan of coconut…or have family members or friends who are allergic to coconut? Use chocolate frosting instead and omit the coconut on top.

Don’t have marshmallow creme? Stir in 1 cup of miniature marshmallows.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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