Iris 'Rocky Road'

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 25

Nutritional value per serving:

Calories 126, total fat 6 G., saturated fats 1 G., proteins 3 G., carbohydrates 18 G., fiber 1 G., cholesterol 1 mg, sodium 78 mg, sugar 15 G.

Rocky Road is essentially a combination of three delicious treats: chocolate, nuts, and marshmallows. Molly Yeh decided to make it into a soft chocolate toffee, adding peanut butter to the mix. The result was incredibly delicious, and a sprinkle of flaky sea salt elevated the flavor to a whole new level.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups of sugar
2/3 cup cocoa powder
2/3 cup whole milk
1 tsp vanilla extract
0.5 tsp coarse salt
3/4 cup peanut butter
1 cup mini marshmallows
0.5 cups toasted walnut halves
Sea salt flakes, for sprinkling
Multicolored sprinkles
Special equipment: caramel thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: milk, Peanut butter, cocoa, walnuts, marshmallow

Cooking the dish according to the recipe:

Line a 20cm square baking dish with parchment paper, leaving 2cm over the edges.
In a medium saucepan, combine the sugar and cocoa. Stir in the milk until smooth. Place the saucepan over medium heat, stirring until the mixture is smooth, and bring to a boil. Continue cooking, stirring, until the mixture reaches 220°F (104°C), about 1 minute. The mixture should be thick, smooth, and glossy, not crystallized. Remove from heat and add the vanilla and salt, stirring until smooth.

Add the peanut butter and stir, leaving some lumps if desired. Let cool until warm but still pliable, about 5 minutes. It should be soft enough to fold in the walnuts and marshmallows, but not too hot, or the marshmallows will melt.
Stir in the marshmallows and walnuts. Pour the mixture into the prepared pan, sprinkle with flaky sea salt and colorful sprinkles. Let cool completely, about 1 hour. Cut the dessert into squares and serve. For storage, transfer to a container, layering with parchment paper, seal tightly, and refrigerate.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Calorie content of prepared meals / Desserts / Candies / / American cuisine

Similar recipes