| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
Cookie |
60 |
Servings |
INGREDIENTS
| 6 |
oz |
Semisweet chocolate chips |
| 1/2 |
c |
Milk |
| 1 |
|
Box (12-oz) vanilla wafers; crushed |
| 1/2 |
c |
Powdered sugar (regular or chocolate flavored) |
| 1 |
c |
Mini marshmallows |
| 1/2 |
c |
Chocolate covered peanuts or raisins; divided |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
M&M candies |
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Mon, 22 Jul 1996 14:26:27 +0300 (IDT)
I found this recently on rec.food.recipes. It fits the bill for both "9
days" recipes and for limiting time in the kitchen, let alone heating it up
further with the oven. What's more, I never bother anymore with melting
chocolate on the stove; only use the microwave. (Experiment with 30-second
periods in the microwave, stirring after each period, until you find the
right amount of time for your microwave oven. If you're not cautious and
patient, you might destroy the chocolate. Also bear in mind that chocolate
chips are more resistant to melting than bar chocolate.)
It would appear to me that the mini-marshmallows would be optional for
those who cannot find kosher ones ("But then it wouldn't be genuine rocky
road," you say?)
Line a 8-inch square baking pan with plastic wrap. Combine chocolate chips
and milk in heavy saucepan; cook over low heat until chips melt, stirring
occasionally. Combine wafer crumbs, powdered sugar, marshmallows, 1/4 c.
peanuts, and salt in a large bowl; stir until blended. Stir chocolate
mixture into crumb mixture. Press into lined pan. Sprinkle with remaining
peanuts and M&Ms. Cover with plastic wrap, pressing peanuts and M&Ms into
brownies. Refrigerate at least 2 hours. Cut into squares.
JEWISH-FOOD digest 270
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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