3 Ingredient Peppermint Rocky Road Candies Food
ROCKY ROAD CANDIES
It couldn't be easier to make this treat. Just melt chocolate chips and stir in peanuts and marshmallows.
Provided by sal
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h10m
Yield 24
Number Of Ingredients 5
Steps:
- Line a 9 x 13 inch pan with wax paper.
- In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 36.3 g, Cholesterol 8.1 mg, Fat 14.1 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 53.3 mg, Sugar 27.8 g
3-INGREDIENT PEPPERMINT ROCKY ROAD CANDIES
To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Candy Chocolate Mint Christmas Marshmallow
Yield Makes 28-30
Number Of Ingredients 3
Steps:
- Line 2 rimmed baking sheets with parchment or wax paper. Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
- Fold marshmallows and 1/2 cup candies into chocolate until evenly combined. Drop heaping tablespoonfuls of chocolate mixture onto prepared baking sheets; sprinkle with remaining 1/4 cup candies. Chill until set, about 30 minutes. Serve at room temperature.
- Do Ahead
- Candies can be made 5 days ahead; transfer to an airtight container and chill.
ROCKY ROAD CANDY
Found this years ago in a magazine, I have added the coconut to it so if you are not keen on that ingredient just leave it out. In The Netherlands I have a hard time finding mini marshmallows so I cut up large ones. Chilling time not included.
Provided by PetsRus
Categories Candy
Time 30m
Yield 24-30 pieces
Number Of Ingredients 4
Steps:
- Melt the chocolate in the top of a double boiler.
- Line an 8x8 tin with foil (you can butter one but this is easy to lift out and peel away).
- In a large bowl mix the marshmallows, nuts and the coconut.
- Add the melted chocolate, mix well.
- Spread into the prepared tin.
- Chill, when firm cut into small pieces.
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PEPPERMINT CRUNCH ROCKY ROAD BARK - SWEETEST MENU
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- Prepare a baking tray by lining with baking or parchment paper. Roughly chop your mint chocolates and your chocolate mint biscuits. Crush your candy canes using a mortar and pestle or if you don’t have one, a sandwich bag and a rolling pin.
- Add the milk and dark chocolate pieces to a heatproof bowl. Put a medium saucepan on a medium-low heat with about 2 inches of water in the bottom. Pop the bowl with the chocolate on top, ensuring the bottom of the bowl will not touch the water below. Let the steam slowly melt the chocolate, stirring occasionally. Once the chocolate is almost melted, its ok if there are still a few lumps there, remove from the heat gently stir until smooth. Stir through the peppermint extract.
- Working quickly, add MOST of your chocolate mint biscuits and the mint chocolate pieces (leaving a few behind to decorate the top) and all the marshmallows. Once everything is completely coated, pour the mixture out onto your prepared baking tray and smooth it out using a spatula until it forms one lumpy layer. Sprinkle over your leftover mint chocolate and chocolate mint biscuits and sprinkle over the crushed candy canes.
- Pop into the fridge to set for at least 1-2 hours or until firm. Then break the bark up into mismatched pieces, using a knife. Store in the refrigerated until ready to eat or serve.
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