Peanut Marshmallow Rocky Road with Coconut
A no bake chocolate slab loaded with marshmallows, peanuts, coconut, and raspberry candies.
Equipment
- microwave-safe bowl
- 8 inch square pan
- Parchment paper
Ingredients
Main Ingredients
- 8 oz dark chocolate melts or chips about 1 1/2 cups, preferably semi sweet
- 8 oz milk chocolate melts or chips about 1 1/2 cups, or use more dark chocolate
- 2 tbsp coconut oil or any plain flavored oil
- 3 cup pink and white marshmallows most cut in half and tightly packed
- ¾ cup raspberry gummy candies halved
- ⅓ cup unsweetened shredded coconut
- ½ cup unsalted peanuts very roughly chopped
Instructions
Cooking
- Prepare the pan. Line an 8 inch square pan with parchment paper.
- Melt. Melt the chocolates with the coconut oil in the microwave in 30 second bursts, stirring until smooth.
- Mix. Fold in the marshmallows, candies, coconut, and peanuts.
- Spread and chill. Press the mixture into the pan and refrigerate for about 3 hours until firm.
- Cut. Rest at room temperature for 30 minutes, then cut into five lines and bite sized pieces.
Notes
Substitutions: Use all dark chocolate for a less sweet slab, or another unsalted nut for the peanuts.
Tips: Stir in the mix ins while the chocolate is warm, and cut with a warm sharp knife.
Storage: Keep at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or freeze for up to 3 months.