Rocky Road Candy
by Linda Houston
2 large (10oz) Gherardelli Milk Chocolate Candy Bars; break into 2" pieces
3 cups Mini-Marshmallows
½ cup Pecans/Walnuts, coarsely chopped
Butter sides and bottom of an 8" round, or 8" x 8" square baking dish or pan, and set aside.
In medium saucepan, melt chocolate over low heat, stirring continuously. Do not allow chocolate to boil or stick to bottom of pan. Slowly add marshmallows, one cup at a time, stirring each cup until marshmallows are completely coated with chocolate. Add pecan pieces and mix by hand until nuts are evenly distributed. Immediately pour into baking dish, cover with plastic wrap and refrigerate for at least 2 hours prior to serving.
2-3 dozen pieces
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