Rocky Road Candy

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.

I like using this “spoonula” for the job. Its message makes me smile, and the shape is really efficient to stir and scrape the bowl at the same time.

You’ll need:

Waxed paper
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

Directions:

1. Line baking dish with waxed paper – make sure the sides of the pan are lined as well.
2. Mix marshmallows and peanuts in large bowl.
3. 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.
4. Stir condensed milk into melted chocolate.
5. Pour chocolate mixture over marshmallows and peanuts. Stir until coated.
6. Pour into lined baking dish. Press down in an even layer.
7. 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