Peanutty Rocky Road Candy
Making a delightful chocolate confection—with marshmallows and peanuts—doesn't get much easier than this recipe.
1 pound milk chocolate, coarsely chopped
8 ounces (about 22) large marshmallows, quartered
1 cup unsalted roasted peanuts
- Line a baking sheet with lightly buttered waxed paper or aluminum foil. Set aside.
- In a double boiler over simmering water, heat chocolate until almost completely melted. Remove pan from heat and let stand, stirring occasionally, until the chocolate is completely melted. Cool to room temperature.
- Stir the marshmallows and peanuts into the tempid chocolate. Spread onto the prepared baking sheet. Refrigerate until firm, at least 4 hours.
- Invert pan; remove waxed paper and cut into pieces. Store at room temperature in an airtight container.
Makes about 1 3/4 pounds candy.