*  Exported from  MasterCook Mac  *

                          PEANUTTY ROCKY ROAD

Recipe By     : dave prelip <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      lb            Milk chocolate  -- coasrsely chopped
  8      oz            Large marshmallows  -- quartered
  1      c             Unsalted roasted peanuts

 In a heatproof bowl over hot, not simmering water, heat the chocolate
 till almost completely melted. Remove from the water and let stand,
 stirring occasionally, until the residual heat melts the chocolate
 completely. Let the chocolate cool until tepid. Lightly butter a
 baking sheet. Stir the marshmallows and peanuts into the tepid
 chocolate. (Stir a marshmallow into the chocolate as a temperature
 test. If it melts, the chocolate is still too warm; cool longer. If
 the chocolate stiffens, heat over hot water until the chocolate is
 softened.) Spread onto the prepared baking sheet. Refrigerate until
 firm, at least 4 hours. Cut into pieces. (Store the rocky road at
 room temperature in an airtight container.) Makes about 1-3/4 pounds.
 Source: "An Edible Christmas" Cookbook by Irena Chalmers. Reformatted
 by: CYGNUS, HCPM52C




                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.