Ingredients
Rocky road
- 12 oz semisweet chocolate chips 340 g
- 2 cups mini marshmallows about 90 g
- 1 cup chopped walnuts about 115 g; toast and cool before using
Instructions
Make and chill
- Line an 8-inch square pan with parchment, leaving an overhang. Toast the walnuts in a dry skillet over medium-low heat for 4 to 5 minutes, stirring, until fragrant; cool completely.
- Melt the chocolate in a microwave-safe bowl in 20- to 30-second bursts, stirring well after each, until smooth. Let it cool for about 3 minutes so it is warm but no longer hot.
- Fold in the marshmallows and walnuts until coated. Press into the lined pan in an even layer without crushing the marshmallows.
- Refrigerate for about 1 hour, until firm. Lift out by the parchment and cut with a dry sharp knife into 16 squares.
Nutrition
Calories: 175kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 5gSodium: 15mgFiber: 2gSugar: 15g
Video
Notes
Use chocolate you enjoy eating. The companion Joy of Baking video uses peanuts; walnuts are an option in its written recipe and are the measured choice here. Keep squares covered and chilled for a firmer bite. Nutrition is an estimate per one of 16 squares from representative ingredient labels.
