*  Exported from  MasterCook Mac  *
 
                            PEANUTTY ROCKY ROAD
 
 Recipe By     : dave prelip <dprelip@dodgenet.com>
 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
 
 
                    
 
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