Rocky Road Candy Squares

I settled on this recipe while doing a review of the cookbook Da Cajn Critter: The Lifestyle, The Rules and Makin' Groceries, and while there were loads of great Cajun recipes I could have chosen, since we were rolling on closer to the holidays and I need some more candy recipes, I thought these candy squares would be a great addition to the Christmas sweets tray.

The version below is a slightly adapted version of Janet's Rocky Road Squares found in the cookbook, substituting butter for margarine and also changing the pan technique a bit. This results in a delicious rocky road candy of chocolate, marshmallows and crunchy peanuts that would be a fine addition to your holiday sweets table. I hope that you enjoy it!

In the meantime, pop on over to the My New 30 blog and check out my review of Da Cajn Critter cookbook. Be sure to leave a comment there for a chance to win a copy of your own!  It's a great gift too if you want to order a copy of your own.

Hurry because the giveaway closes in just a couple of days. Good luck and enjoy!!

Rocky Road Candy Squares
Posted at http://www.deepsouthdish.com

2 cups of chocolate chips
1 (14 ounce) can of sweetened condensed milk
2 tablespoons of butter
1 (10 ounce) bag of mini marshmallows
2 cups of dry roasted peanuts

Line a 9 x 13 inch baking dish with parchment paper or aluminum foil, leaving enough overhang to act as handles. Spray with a non-stick spray and set aside.

In the top of double boiler, gently melt the chocolate chips with the sweetened condensed milk and butter, stirring occasionally, until smooth. In a separate large bowl, add the marshmallows and the peanuts.  Pour the chocolate mixture over the marshmallow mixture and toss to mix well.  Transfer into the prepared pan and refrigerate for several hours or overnight.

Lift out of the pan and remove the foil or paper. Cut into squares and store covered, at room temperature.