THE BEST ROCKY ROAD

Ingredients

  • 10 ounce bags marshmallows , cut into 1/4’s
  • 8 ounces semi-sweet baking chocolate
  • 1/2 cup butter , chopped (*see note)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Grease a 8×8” baking pan with non-stick cooking spray or butter.
  2. Cut the marshmallows with scissors by first wetting the tip of the scissors in a cup of water.  This will help prevent the marshmallows sticking to the scissors.
  3. Add cut marshmallow to the pan.
  4. In a saucepan over low heat (or a double boiler) add chocolate and butter. Stir constantly until melted and smooth.
  5.  Remove from heat and add the vanilla extract and walnuts, if using.
  6. Spoon melted chocolate over marshmallows, trying to make sure the chocolate spread evenly covering over top and gets into all of the cracks.
  7. Refrigerate until set. Store leftovers in the refrigerator.

This article and recipe adapted from this site

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