An old-fashioned, no-bake candy
Why did people ever stop making rocky road? It’s so easy and has such a wow factor. You basically just cut up marshmallows to line an 8″ pan, then pour a chocolate-butter-nut mixture on top. This would be perfect in the summertime when you don’t want to turn on the oven, but it’s also a delightful Christmas candy. Basically, there’s no wrong time to eat Rocky Road!
My mom had the best idea this week. She said, “Why don’t you use your homemade marshmallows to make Rocky Road?” My mind was blown. What could be better than homemade candy using the best, pillowy marshmallows I’ve ever had?
I would say this takes about half a pan of my homemade vanilla marshmallows so plan accordingly. You can of course sub out store bought marshmallows in a pinch – just get the big ones and cut them as opposed to using mini marshmallows. Don’t stress about measuring the marshmallows. Just toss the pieces in a 1-cup measure as you cut them, then throw them in the pan. You want marshmallows to line the pan without being so packed together that the chocolate can’t get through.
I used peanuts but you could use walnuts, almonds, or even pecans if you prefer. Take care to work the chocolate down into the marshmallows – you don’t want the chocolate just sitting on top.
4 cups homemade marshmallows (or large store-bought marshmallows)
8 oz semi-sweet Ghirardelli baking chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
Pinch of salt
1/2 cup roasted peanuts (unsalted)
- Grease an 8” pan.
- Cut marshmallows into fourths. Arrange in prepared pan pan.
- Heat butter with a pinch of salt in a double boiler (or a bowl set over a pan of simmering water) until melted. Add finely chopped chocolate and whisk until smooth and glossy. Stir in peanuts.
- Pour chocolate-peanut mixture over the marshmallows, carefully working chocolate between into the crevices between the marshmallows. Refrigerate until set, about an hour, then cut into squares and enjoy.
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