Ingredients
Rocky road
- 12 ounces semisweet chocolate finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/2 cups mini marshmallows divided
- 1 cup roasted almonds roughly chopped, divided
- 1/2 cup crisp rice cereal
Equipment
- 1 8-inch square pan
- 1 heatproof bowl
- 1 silicone spatula
Instructions
Method
- Line an 8-inch square pan with parchment, leaving an overhang on two sides.
- Combine the chocolate and butter in a heatproof bowl. Microwave in 20-second bursts, stirring after each, until nearly melted. Stir until smooth, then mix in the vanilla and salt.
- Let the chocolate cool for 3 minutes. Fold in 1 cup marshmallows, 3/4 cup almonds, and the cereal until everything is coated.
- Spread the mixture evenly in the prepared pan. Scatter the remaining marshmallows and almonds over the top and press them in lightly.
- Refrigerate for about 2 hours, until firm. Lift out with the parchment and cut into 16 squares with a warm, dry knife.
Nutrition
Serving: 1 square (1/16 batch)Calories: 203kcalCarbohydrates: 21gProtein: 3gFat: 13gSaturated Fat: 5gCholesterol: 4mgSodium: 40mgFiber: 3gSugar: 15g
Video
Notes
- Use chocolate you enjoy eating on its own; it provides nearly all the flavor.
- Let the melted chocolate cool briefly before adding the marshmallows so they keep their shape.
- For a nut-free variation, replace the almonds with pretzels or extra crisp rice cereal and check every label for allergen cross-contact.
- Nutrition is an estimate per square and varies by chocolate and marshmallow brand.
