| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts, Candies, Holidays |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Milk chocolate; coasrsely chopped |
| 8 |
oz |
Large marshmallows; cut into quarters |
| 1 |
c |
Unsalted roasted peanuts |
INSTRUCTIONS
In a heatproof bowl over hot, not simmering water, heat the chocolate till
almost completely melted. Remove from the water and let stand, stirring
occasionally, until the residual heat melts the chocolate completely. Let
the chocolate cool until tepid. Lightly butter a baking sheet. Stir the
marshmallows and peanuts into the tepid chocolate. (Stir a marshmallow into
the chocolate as a temperature test. If it melts, the chocolate is still
too warm; cool longer. If the chocolate stiffens, heat over hot water until
the chocolate is softened.) Spread onto the prepared baking sheet.
Refrigerate until firm, at least 4 hours. Cut into pieces. (Store the rocky
road at room temperature in an airtight container.) Makes about 1-3/4
pounds. Source: "An Edible Christmas" Cookbook by Irena Chalmers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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