Hello fellow rocky road addicts! To me there’s nothing better than rocky road. Except maybe smores. I love chocolate, marshmallows and nuts (in this combination – I don’t usually like a lot of nuts in treats). My mom and sister make this for neighbor gifts. This year I decided to make it too. It was a big hit! One neighbor called me to rave about how pretty it looked and how good it tastes. I agree, this rocky road is addicting. It’s really tough to stop eating once you have a bite…so I have to limit my exposure to it!
We also give it to teachers or bring some to parties. The best thing is this rocky road is so easy to make. I’ll add photos when I make it next time but here’s my mom’s batch from Christmas:
I nicknamed this Rocky Road Crack.
Here’s the recipe…
Rocky Road Crack
2 1/2 pounds milk chocolate (my family gets Guittard chocolate in 10lb blocks from a store called Orson Gygi in Salt Lake but you can use something like this). Just try to use quality chocolate because it makes a difference.
2 pounds large marshmallows Look for fresh ones that aren’t sticking together in the bag. Use scissors sprayed with Pam (or washed off when they get too sticky) to cut them in half. I use Kraft Jet-Puffed marshmallows.Jet-Puffed Marshmallows, 16 Ounce Bag
2 1/2 cups unsalted whole almonds, toasted. Put them on a cookie sheet, one layer, in the oven for about 15 minutes at 350 degrees to toast them. Watch closely because they can burn fast. I like to buy in bulk at Costco or a grocery store.
Chop chocolate into smaller pieces if it’s in a block. Melt in the microwave in a glass bowl on 40% power. DO NOT melt at full temperature or it will ruin the chocolate and not taste good. Cook for 1 minute at a time, then stir. When you have just smaller chunks left, stir until they’re melted. It can take a little more time but it’s worth not burning the chocolate by cooking it too much.
Allow almonds to cool. If I’m in a hurry I put them outside.
Use a large mixing bowl, add almonds and marshmallows. Pour the melted chocolate over them. Stir until combined. It won’t look great, but trust me, it will be beautiful when it sets. Dump onto a cookie sheet that has a baking sheet on it or butter it.
Let cool and cut into bite sized pieces or cut into larger rectangles to fit into a cellophane bag (it looks pretty in a big piece). I like to use a cutter like this and weigh each piece on a food scale to make it consistent. One batch made about 12 bags. I’ve halved it and doubled this recipe.
Put in cellophane bags and tie with a pretty Christmas bow. I use ones like the ones below…click on the image to see prices.
Next year I’ll make more!
NOTE: my mom says that she gives out the recipe a lot but no one can make this candy. Why? I asked her. She said because they change how it’s made or use cheap chocolate and it doesn’t taste as good. So please know that if you change the method or recipe a lot it might not taste that great!