|Rocky Road Candy Squares, made from chocolate chips, condensed milk, chopped peanuts and marshmallows.|
Rocky Road Candy Squares
I settled on this recipe while doing a review of the cookbook Da Cajn Critter, 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!
Here's how to make it.
Recipe: Rocky Road Candy Squares©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 10 min | Yield: About 40 squares
- 2 cups of semi-sweet chocolate chips
- 1 (14 ounce) can of sweetened condensed milk
- 2 tablespoons of salted butter
- 1 (10 ounce) bag of mini marshmallows
- 2 cups of dry roasted peanuts, roughly chopped
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 in rows of 8 across by 5 down and store covered, at room temperature.
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©Deep South Dish
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