Ingredients
1 pound (450 grams)
semi sweet or bittersweet chocolate(divided)
4 cups (180 grams)
marshmallows cut into bite-sized pieces
1 1/2 cups (160 grams) salted or unsalted peanuts
Method
·
In a
heatproof bowl, placed over a saucepan of simmering water, melt 3/4 pound (340
grams) of the chocolate that has been chopped.
·
·
Gradually
add the remaining 1/4 pound (115 grams) of finely chopped chocolate, stirring
with a rubber spatula or wooden spoon.
·
Then
quickly (as the chocolate sets very fast) stir the marshmallows and peanuts
into the tempered chocolate and stir just until they are completely coated with
chocolate.
Spread the rocky road onto the baking sheet.
·
Let
the Rocky Road sit at room temperature (or place in the refrigerator) until
firm and then cut into pieces.
Rocky Road can be stored, in an airtight container, at room temperature for about a week or it can be stored in the refrigerator for about two weeks.
Makes about 1 1/2 pounds (675 grams) Rocky Road. Preparation time 1 hour
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