Rocky Road candy has become a family favorite and is often requested when we attend a party. I made it this weekend to bring to a cast party for the high school’s spring musical.
I’ve been making this candy for 15 years. Since I don’t want to violate the author’s copyright, I’ve linked to the website where the original recipe was posted rather than posting the recipe here. But it’s a 10-minute recipe (plus 2 hours cooling time) that’s simple enough for children to make, with a little supervision.
A microwave-safe mixing bowl
A large bowl
13×9 baking dish
A baking spatula
12-oz bag chocolate chips
14-oz can sweetened condensed milk
2 TBL butter
10.5-oz bag mini marshmallows
2 cups dry-roasted peanuts
- Line baking dish with waxed paper – make sure the sides of the pan are lined as well.
- Mix marshmallows and peanuts in large bowl.
- Put butter and chocolate chips in microwave-safe mixing bowl. Microwave on high 30 seconds at a time, stirring each time, until chips are melted.
- Stir condensed milk into melted chocolate.
- Pour chocolate mixture over marshmallows and peanuts. Stir until coated.
- Pour into lined baking dish. Press down in an even layer.
- Refrigerate until cooled. Slice into 3/4-inch cubes.
A one-ounce serving contains 16 carbs. Pieces shown here are one-half ounce (about 3/4-inch cubes), so 8 carbs per piece.
Keep this candy refrigerated until ready to serve.
I got the original recipe from Cynthia Townley Ewer’s website, but the site has gone dark, so I’ve included the full recipe as I prepare it.
copyright 2014 Barb Szyszkiewicz