Easiest milk chocolate rocky road candyever!
Recipe: Peanutty Rocky RoadCandy
1 pound milk chocolate, coarsely chopped
Line a baking sheet with lightly butteredwaxed paper or aluminum foil. Set aside.
In a double boiler over simmering water,heat chocolate until almost completely melted. Remove pan fromheat and let stand, stirring occasionally, until the chocolateis completely melted. Cool to room temperature.
Stir the marshmallows and peanuts intothe tempid chocolate. Spread onto the prepared baking sheet.Refrigerate until firm, at least 4 hours.
Invert pan; remove waxed paper and cutinto pieces. Store at room temperature in an airtight container.
8 ounces (about 22) large marshmallows, quartered
1 cup unsalted roasted peanuts
Makes about 1 3/4 pounds candy.
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