Nutella Rocky Road Fudge is a must-try for anyone who loves Nutella and rich chocolate fudge. Smooth chocolate fudge studded with mini marshmallows, chopped walnuts, and extra chocolate chips makes an easy, crowd-pleasing treat.
I often add Nutella to desserts like hot chocolate, frosting, and no-bake cookies, so this Nutella Rocky Road Fudge was a natural next step. If you love the hazelnut spread, this recipe is for you.
This Rocky Road Fudge is rich and silky, with playful textures from soft marshmallows and crunchy walnuts. Each square delivers a satisfying mix of flavor and contrast — gooey chocolate, nutty hazelnut, and chewy marshmallow.
Fudge Ingredients:
Simple pantry ingredients create this decadent Nutella fudge. Gather chocolate chips, sweetened condensed milk, vanilla extract, Nutella, mini marshmallows, and chopped walnuts.
- Semi-sweet chocolate chips (12 ounces)
- Sweetened condensed milk (14 ounces)
- Vanilla extract (1 teaspoon)
- Nutella (1/2 cup)
- Mini marshmallows (3 cups, divided)
- Chopped walnuts (1 1/2 cups, divided)
Prep time is minimal — the active preparation takes about five minutes. Combine, heat gently until smooth, stir in marshmallows and nuts, then press into a pan and chill. The fudge needs several hours to fully set: plan for about four hours in the fridge or six hours at room temperature.
How To Make Rocky Road Fudge:
- Line an 8×8-inch baking pan with aluminum foil and coat with cooking spray.
- In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, vanilla, and Nutella. Stir constantly until smooth and fully melted.
- Remove from heat and fold in 2½ cups of the mini marshmallows and 1¼ cups of the chopped walnuts, reserving some to sprinkle on top.
- Pour the mixture into the prepared pan and spread evenly. Top with the reserved marshmallows and walnuts, gently pressing them into the surface.
- Allow to set at room temperature for about 6 hours or refrigerate for at least 4 hours. Once firm, cut into 25 squares.
- Store the fudge in an airtight container for up to two weeks.
This fudge is ideal for holiday trays, cookie swaps, or cozy afternoons at home. Serve a square with coffee, hot chocolate, milk, or eggnog for a festive pairing.
I like to bring a pan to gatherings during the holidays because it’s easy to grab and appeals to kids and adults alike. If you enjoy Rocky Road ice cream, try pairing a scoop with a piece of this Nutella fudge for a decadent dessert bowl.
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Nutella Rocky Road Fudge
Servings
25 people
Ingredients
- 12 ounces semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
- 3 cups mini marshmallows, divided
- 1 1/2 cups chopped walnuts, divided
Instructions
- Line an 8×8-inch baking pan with aluminum foil and spray it with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, vanilla, and Nutella. Stir constantly until smooth.
- Remove from heat and fold in 2½ cups of the mini marshmallows and 1¼ cups of the chopped walnuts, reserving the rest to sprinkle on top.
- Pour the mixture into the prepared pan, spread evenly, and top with the reserved marshmallows and walnuts, pressing them in gently.
- Let set at room temperature for about 6 hours or refrigerate for at least 4 hours. Cut into 25 squares.
- Store in an airtight container for up to two weeks.
Notes
- Swap walnuts for other nuts if preferred.
- Milk or dark chocolate chips work well instead of semi-sweet.
- Allowing the fudge to set at room temperature can keep the marshmallows from becoming overly gummy.
Nutrition
Carbohydrates: 25 g |
Protein: 3 g |
Fat: 12 g |
Saturated Fat: 6 g |
Sodium: 28 mg
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