Rocky Road

Rocky road doesn’t get simpler than this. Three ingredients, no oven, and you’ve got a pan of chocolate bars packed with marshmallows and walnuts in about ten minutes of active work. The rest is just waiting for the fridge to do its job.

Milk chocolate gives these a sweeter, creamier flavor than dark chocolate would. Melt it gently over low heat or in short microwave bursts, stirring between each one. Overheated chocolate seizes into a grainy, dull mass that won’t coat the marshmallows properly.

Stir the marshmallows and nuts in while the chocolate is still warm but not scalding. Too hot and the marshmallows melt into the chocolate completely. You want them softened on the outside but still puffy and chewy inside.

Pro Tips

• Grease the pan well or line with parchment for clean removal. Chocolate sticks hard to ungreased surfaces.
• Use miniature marshmallows, not full-sized cut up. Minis distribute evenly and give you marshmallow in every bite.
• Cut with a sharp knife dipped in hot water and wiped dry for the cleanest bars.
• Store in the fridge. At room temperature, these soften and lose their shape.

Variations

• Use dark chocolate instead of milk chocolate for a more intense, less sweet version.
• Swap walnuts for peanuts or almonds depending on what you have.
• Add a handful of mini chocolate chips for an extra chocolate hit, or stir in dried cherries for a chocolate-cherry rocky road.