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Christmas Rocky Road Candy

Christmas rocky road candy combines smooth melted semisweet chocolate with mini marshmallows, roasted salted peanuts, and red and green candy-coated chocolates. Chill it in a 9x13-inch baking dish until firm, then cut it into 36 festive pieces.
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Prep Time 15 minutes
Cook Time 3 minutes
cooling, chilling, and standing 2 hours 15 minutes
Total Time 2 hours 33 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz semisweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 2 cup marshmallows mini
  • 1 cup peanuts roasted, salted
  • 1 cup candy-coated chocolates red and green

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Line a 9x13-inch baking dish with parchment paper, leaving enough overhang to lift out the candy.
  2. Combine the chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl.
  3. Microwave at 50% power in 30-second bursts, stirring after each, for 2 to 3 minutes total, until smooth.
  4. Stir in the vanilla extract.
  5. Let the mixture stand for 5 minutes to cool slightly.
  6. Fold in the mini marshmallows, peanuts, and candy-coated chocolates until evenly distributed.
  7. Scrape the mixture into the prepared dish and spread it into an even layer.
  8. Refrigerate for at least 2 hours, until firm.
  9. Lift the candy out using the parchment and let it stand at room temperature for 10 minutes.
  10. Cut into 36 pieces.

Notes

For clean cuts, use a sharp knife after the candy has stood at room temperature for 10 minutes. Store covered in the refrigerator for up to 1 week; it can be frozen. For a dairy-free version, use dairy-free chocolate chips, sweetened condensed milk, and butter.