Looking for a decadent no-bake treat that’s pretty enough for a Christmas cookie plate? Make Peppermint Rocky Road!
I absolutely adore making rocky road because I also just so happen to adore making marshmallows. I rarely need an entire 9×13″ pan worth of marshmallows for roasting and cocoa, so I’ve gotten into the habit of using half a batch of marshmallows in rocky road and then saving the rest for hot chocolate.
Love the Rose glass? Find it in The Rose Table store!
Here I’ve used my Peppermint Swirl Marshmallows as the base of this rocky road and it’s absolutely divine! Every bite just melts in your mouth and tastes like Christmas cheer.
I consider this a fast and easy treat because marshmallows last for weeks – months, really – and turning marshmallows into rocky road takes mere minutes. The chocolate is so buttery and rich. Photos hardly do this justice. You’ll just have to make it for yourself and see!
Peppermint Rocky Road
4 cups homemade peppermint swirl marshmallows
8 oz semi-sweet Ghirardelli baking chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
Pinch of salt
1/2 cup chopped pecans
4-5 candy canes
- Grease an 8” pan.
- Cut marshmallows into fourths. Arrange in prepared 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 chopped pecans, remove from heat, and let cool for for about five minutes.
- Pour chocolate-pecan mixture over the marshmallows, carefully working chocolate between into the crevices between the marshmallows. Sprinkle crushed candy canes on top. Refrigerate until set, about an hour, then cut into squares and enjoy.
Leave a Reply