Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Rocky Road




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




2 7-ounce bars milk chocolate, cut up
3 cups tiny marshmallows
3/4 cup coarsely chopped walnuts


Recipe



1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. In a medium saucepan heat the milk chocolate over low heat, stirring constantly, until melted and smooth. Remove saucepan from heat. Stir in marshmallows and chopped walnuts. Spread mixture into prepared pan.
3. Chill candy mixture about 30 minutes or until firm. When firm, use foil to lift candy out of pan; cut candy into 1-inch squares. Store tightly covered. Makes 64 pieces.
B>Make-Ahead Tip: Up to 2 weeks ahead prepare candy. Store in the refrigerator in a tightly covered container.