ROCKY ROAD CANDY

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ROCKY ROAD CANDY RECIPE

Line a 13"X9" baking pan with lightly buttered foil, wax paper, or parchment paper. Set a side.

1 (10 or 12 ounce) package bittersweet chocolate chips or semi-sweet chocolate chips

2 tablespoons salted or unsalted butter, cubed

1 (14-ounce) can sweetened condensed milk

2-1/2 cups lightly salted dry-roasted peanuts, or substitute with pecans, walnuts, or mixed nuts

1 (16 ounce) package miniature marshmallows

1. Add chocolate chips and butter into a large microwave-safe bowl. Microwave on defrost for 30 seconds. Stir. Microwave an additional 30 seconds. Stir. If chocolate chip have not melted microwave an additional 15-30 seconds. The residual heat will continue melting the small bits of chocolate.

2. Stir in sweetened condensed milk until glossy and smooth.

3. Add peanuts and marshmallows. Stir until well coated.

4. Pour evenly into prepared baking dish.

5. Refrigerate, uncovered, for 1-2 hours or until chocolate has set.

6. Remove from baking pan. Cut into desirable squares.

TIPS: Store in an airtight container up to 2 weeks in the refrigerator.

~~~ENJOY your homemade ROCKY ROAD CANDY~~~

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