Of the many variations on Rocky Road, all involve chocolate,
marshmallows, and nuts. In this version, milk chocolate is used,
and the nuts are cashews; I like their richness and flavor,
and the milk chocolate doesn't overwhelm them. I also use large
marshmallows, so you end up with big chunks of them in the finished
candy. These aren't dainty or fancy, but adults seem to go for
them just as much as kids do--and this would be a good recipe
for help from aspiring young cooks. Nice for an informal party
or an Easter celebration, especially placed into 2 inch foil
or other candy cups or miniature baking cups.
Please use good-quality milk chocolate here. Because there are
few ingredients, the quality of the chocolate really counts.
You can substitute other nuts for the cashews, if you wish,
but whatever you use should be roasted and unsalted. These must
chill to set the chocolate, and they must be at room temperature
when cut (if cold, they will crack). Store the candy airtight
at cool room temperature for up to a week, or in the fridge,
but do not freeze it; if stored in the fridge, allow it to come
to room temperature before serving.
The chocolate melting can be adapted easily to the microwave.
Use a medium microwaveable bowl. Microwave the chocolate and
shortening at 50% (medium) power for short intervals, stirring
well after each, just until melted and smooth.
- 30 ounces
(1 pound plus 14 ounces) good-quality milk chocolate, chopped
- 3 Tbsp.
solid vegetable shortening (such as Crisco), divided
- 2/3 cup
coarsely chopped, roasted, unsalted cashews
- 20 large,
soft, fresh marshmallows, quartered (it's easy to quarter
these with a kitchen shears dipped into cold water and shaken
off as necessary)
- 3/4 cup
finely chopped, roasted, unsalted cashews
Line a 7 by 11 inch pan (or substitute a 9 inch square pan)
with heavy-duty aluminum foil (or use two lengths of regular-weight
foil). Smooth out as many creases as possible, and fold any
overhang back against the outer edges of the pan.
In medium heatproof bowl, combine 14 ounces chopped milk chocolate
(reserve remainder) and 1 Tbsp. plus 1 tsp. solid vegetable
shortening (reserve remainder). Place over hot water on low
heat (water should not touch bottom of bowl). Stir often until
melted and smooth. Remove from heat and hot water; dry bowl
bottom and sides carefully. Add the 2/3 cup coarsely chopped
cashews to the melted chocolate, and stir well to combine. Pour
mixture into bottom of foil-lined pan; spread evenly. Place
marshmallow quarters on top of melted chocolate layer, pressing
them in slightly (you'll have to place them close together to
fit them all in). Wipe off rim of medium bowl with paper towel,
removing any melted chocolate.
Combine remaining one pound chopped chocolate and remaining
1 Tbsp. plus 2 tsp. shortening in medium bowl. Again, place
over hot water on low heat (water should not touch bottom of
bowl). Stir often until melted and smooth. Remove from heat
and hot water; dry bowl bottom and sides.
By large spoonfuls, drizzle melted chocolate all over tops of
marshmallows, then spread as evenly as possible with back of
spoon, right to the edge of the pan. The chocolate should completely
cover the marshmallows, though it will be a very thin covering
in some areas. Without waiting, sprinkle the finely chopped
cashews evenly over the top. Very lightly press them into the
top layer of chocolate.
Chill the Rocky Road until set and cold throughout, about 2
hours. To cut, remove from refrigerator, then remove from pan,
still in foil lining. Allow to stand at room temperature for
one hour; if cut while cold, this will crack. Use a large, sharp,
heavy, straight-edged knife to repeatedly and heavily score
the top layer of chocolate where you want to make cuts, then
follow the scoring, cutting through the entire block with the
front third or so of the knife (I've tried using the whole blade
and cutting straight down, but that doesn't work for me here).
You will have to apply some force to get the knife through the
uncut block. Cut these into small squares, as they are rich.
Store airtight at room temperature or in refrigerator; if chilled,
allow to come to room temperature before serving.
48 small bars
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