Contrary to popular belief, rock road is an Australian invention rather than an American.
I have come across so many different recipes, so I decided to incorporate the simple essence of rocky road in this recipe.
Rocky road is basicly marshmallow and salted peanuts, enveloped with melted chocolate, and spread over a graham cracker crust.
You may add coconut, glace cherries, various other nuts, darker or lighter chocolate, and it would still work.
This is a fun dessert, truthfully more enjoyed by kids than adults, yet still a birthday party favorite.
3 cups ground biscuits
3/4 cup butter
300g mini marshmallow
300g salted peanuts
600g chocolate chips
Preheat oven to 350°F.
In a food processor, grind the biscuits with the butter until evenly incorporated.
Press crumb mixture in a rimmed rectangular baking sheet and bake for 10 to 12 minutes.
Remove and let cool completely.
Combine the marshmallows and the peanuts in a bowl, set aside.
Melt the chocolate in a bowl over steaming water, remove from heat.
Stir the marshmallows and peanuts in the melted chocolate.
Pour the chocolate mixture over the biscuit crust, and spead evenly.
Refrigerate at least 2 hours before attempting to cut into squares and serving.
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