Rocky Road
220kcal
Ingredients
- 8 ounces semisweet chocolate, chopped
- 8 ounces milk chocolate, chopped
- 1 tablespoon unsalted butter
- 1 cup mini marshmallows
- 1/2 cup roasted unsalted peanuts, roughly chopped
- 1/2 cup graham cracker pieces, broken into small chunks
Equipment
- microwave
- baking pan
- spatula
Method
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a microwave-safe bowl, combine the chopped semisweet chocolate, milk chocolate, and butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
- Remove the bowl from the microwave and let the chocolate mixture cool slightly for 2-3 minutes to avoid melting the marshmallows.
- Gently fold in the mini marshmallows, chopped peanuts, and graham cracker pieces until evenly distributed throughout the chocolate.
- Pour the mixture into the prepared pan, spreading it evenly with a spatula.
- Refrigerate the pan for at least 2 hours, or until the rocky road is fully set and firm.
- Once set, lift the rocky road out of the pan using the parchment paper overhang and cut it into 16 even squares with a sharp knife.
Nutrition
Calories220kcalCarbohydrates25gProtein3gFat12gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat5gCholesterol10mgSodium80mgPotassium90mgFiber1gSugar15gVitamin A50IUCalcium20mgIron1mg