New Wave Rocky Road Recipes

NEW-WAVE ROCKY ROAD

Steps:

• Line 11x7-inch baking pan with foil, extending over sides. Place chocolate in medium bowl. Set over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until melted and candy thermometer registers 115°F. Remove bowl from over water. Mix in orange peel, then next 3 ingredients. Fold in marshmallows. Pour into prepared pan, spreading evenly. Chill until chocolate is just firm enough to cut, about 1 hour.
• Using foil as aid, lift candy from pan. Fold down foil sides. Cut candy crosswise into 8 strips. Cut lengthwise into 5 strips, forming total of 40 squares. Transfer rocky road squares to paper or foil candy cups. (Can be made 2 weeks ahead. Cover and refrigerate. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

ROCKY ROAD

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

CHEF JOHN'S ROCKY ROAD

Steps:

• Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
• While mixture melts, line an 8x8-inch baking pan with plastic wrap.
• Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
• Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
• Sift cocoa over the top and cut into 16 squares.