Holiday Chocolate Rocky Road Treat
- 450 grams / 16.9 ounces dark chocolate (at least 70% cocoa), broken into small pieces
- 150 grams / 5.3 ounces nougat
- 12 dried apricots
- 100 grams / 2 cups mini marshmallows
- 100 grams / 16 large marshmallows
- 10 Rolos (chocolate-covered caramel candies)
- 170 grams / 1.5 cups almonds, shelled
- 40 grams / 0.7 cup large, toasted coconut flakes
- 1/4 teaspoon flaky sea salt
1. 1. Preheat your oven to 350°F (175°C).
2. 2. Spread the almonds and coconut flakes on a baking sheet and toast for 5 to 7 minutes until fragrant and lightly browned. Let them cool completely.
3. 3. In a large mixing bowl, combine the cooled almonds, coconut flakes, dried apricots, mini marshmallows, large marshmallows, and Rolos.
4. 4. In a separate bowl, melt the chocolate in the microwave or over a double boiler. Stir until smooth.
5. 5. Pour the melted chocolate over the mixture and stir until everything is evenly coated.
6. 6. Press the mixture into a lined or greased 9x13 inch baking dish.
7. 7. Let it set at room temperature for about 2 hours, or chill in the refrigerator for 30 minutes.
8. 8. Once firm, cut into bars or desired shapes and serve. Enjoy responsibly and savor the joy of sharing this delightful treat.
- baking sheet
- mixing bowl
- microwave or double boiler
- lined or greased 9x13-inch baking dish
- cutting utensils
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.