Rocky road

This is a delightful holiday candy which is easy to make and a treat for young and old. If you have the ingredients, this can be made early in the afternoon and served after dinner. Or store it to have on hand when unexpected guests arrive. Use the best milk chocolate you can find. Hershey's Symphony milk chocolate is a good choice.

Recipe makes Active time Total time
16 pieces
20m
3h
Special equipment needed
8 x 8-inch pan
Aluminum foil
Double boiler or a pan and bowl combination
Whisk
Ingredients
1 tablespoon butter
1 pound milk chocolate, broken into pieces
12 large fresh marshmallows, quartered
1 1/2 cups pecan halves, toasted
Variations
• Use a different nut instead of pecans - cashews, walnuts, or peanuts.
• Drizzle with melted dark chocolate.
Storage
• Store in a sealed container up to 1 week or freeze for 2 - 3 months.
Instructions
• Butter the inside of an 8 x 8-inch pan.
• Butter a piece of aluminum foil large enough to line the inside and sides of the pan. See photo below.
• Put the buttered foil inside the pan and press into the corners. See photo below.
• Put water into the bottom of a double boiler. The water should not touch the bottom of the insert. If you don't have a double boiler, use a saucepan and a bowl that will fit inside the pan without touching the water. Be careful not to let water touch the chocolate or it will seize and be nearly impossible to melt. Bring the water to a boil.
• Turn down the heat such that the water is at a simmer. Add the insert or bowl to the pan. Add the chocolate. Allow the chocolate to melt slowly, stirring with a whisk. This will take 5 - 10 minutes or longer. Don't rush this. Adjust the heat to keep the water at a simmer. Do not let the pan run dry.
• Put half the melted chocolate in the prepared pan. Top with the marshmallows in a random pattern. Top with half the nuts. Put the remainder of the chocolate on top. Add the remaining nuts and press down lightly.
• Chill until firm.

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