Easy Rocky Road Candy Recipe: A Sweet Treat

Easy Rocky Road Candy

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Yields: Approximately 24-36 pieces, depending on size Prep time: 20 minutes Chill time: 2-3 hours

Ingredients:

• Chocolate Base:

  • 16 ounces (about 450g) semi-sweet chocolate, coarsely chopped (or chocolate chips)

  • 2 tablespoons unsalted butter (optional, for added richness and shine)
    

• Mix-Ins:

  • 2 cups mini marshmallows (regular or flavored, like toasted coconut)

  • 1 1/2 cups roasted peanuts (salted or unsalted), or a mix of nuts like almonds and walnuts, coarsely chopped

  • (Optional) 1/2 cup chopped glacé cherries or other dried fruit (like cranberries or raisins)

  • (Optional) 1/2 cup shredded coconut (for extra flavor and texture)
    

• For Dusting:

  • Cocoa powder or powdered sugar (optional)
    

Equipment:

• 9x13 inch baking pan (or similar size)

• Parchment paper

• Microwave-safe bowls (or a double boiler)

• Rubber spatula or spoon
  

Instructions:

1. Prepare the pan: Line the baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Melt the chocolate:

Microwave Method: Place the chopped chocolate and butter (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is melted and smooth. Be careful not to overheat the chocolate, as it can burn.

Double Boiler Method: Fill the bottom of a double boiler with simmering water. Place the chocolate and butter (if using) in the top bowl, ensuring the bottom of the bowl doesn't touch the water. Stir gently until the chocolate is melted and smooth.

3. Combine the mix-ins: In a large bowl, combine the mini marshmallows, peanuts (and other nuts), and any optional additions like glacé cherries or coconut.

4. Fold in the melted chocolate: Pour the melted chocolate over the marshmallow and nut mixture. Use a rubber spatula or spoon to gently fold everything together until all the pieces are evenly coated in chocolate.

5. Transfer to the prepared pan: Pour the Rocky Road mixture into the prepared baking pan. Spread it evenly, pressing it down gently to ensure it fills the pan.

6. Chill: Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or until the Rocky Road is completely set and firm.

7. Cut and serve: Once the Rocky Road is firm, use the parchment paper overhang to lift it out of the pan. Peel away the parchment paper. Cut the Rocky Road into squares or desired shapes using a sharp knife.

8. (Optional) Dust: If desired, lightly dust the top of the Rocky Road with cocoa powder or powdered sugar before cutting.

Tips and Variations:

• Chocolate variations: You can use milk chocolate, dark chocolate, or a combination of both. For a richer flavor, use high-quality chocolate.

• Nut variations: Feel free to experiment with different nuts like walnuts, almonds, pecans, or cashews. You can also use a combination of nuts.

• Flavor variations: Add a teaspoon of vanilla extract or a pinch of sea salt to the melted chocolate for extra flavor.

• Marshmallow variations: Use flavored marshmallows like toasted coconut or peppermint for a fun twist.

• Storage: Store Rocky Road in an airtight container at room temperature or in the refrigerator for up to a week.

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