Michelle’S Rocky Road
- 12 ounces, weight Bag Of Wilton Melts, Light Cocoa Flavor
- 1 cup Almonds, Cut Into Halves Or Thirds
- 1 cup Mini Marshmallows
- Line an 8 x 8 dish with parchment or tin foil. I cut 2 pieces and crossed them so that all sides were covered and left a couple of inches overhang.
- In the top of a double boiler or a bowl set over a simmering pan of water (do not let water touch the bottom of the bowl; an inch of water in the bottom of the pan is plenty), place the chocolate melts into the bowl and melt the chocolate, stirring occasionally.
- While chocolate is melting, cut the almonds into halves or thirds. This is so that it is easier to cut after the candy is set.
- Measure almonds after cutting, then measure out mini marshmallows. I used a 2-cup measuring cup to do this.
- Once chocolate is melted, remove bowl from top of pan and add in the yummies. Stir until the add-ins are well coated and pour into the prepared pan.
- First I spread the rocky road around, then decided it was too thin, so I kinda smooshed it to one side until it was the right thickness, about 1-1/2 inches.
- Allow Rocky Road to sit on the counter for at least 2 hours or until completely set. Remove from pan and cut into squares.
- Makes 20-24 small squares
- Enjoy!
melts, almonds, marshmallows
Taken from tastykitchen.com/recipes/desserts/michellee28099s-rocky-road/ (may not work)