By Victoria Hart Glavin of Tiny New York Kitchen
Chocolate, marshmallows, nuts, and coconut combine to make this the richest and best ever, rocky road treat.
2 Cups Semisweet Chocolate Chips
2 1/4 Cups Miniature Marshmallows
1/4 Cup Flaked Coconut
1/2 Cup Coarsely Chopped Walnuts
Line 8-inch pan with aluminum foil. Grease foil with butter. In the top of a double boiler, melt chocolate over simmering water. Stir constantly.
Remove from hot water and stir in marshmallows, coconut, and walnuts.
Pour candy into prepared pan. Using a spatula, spread into an even layer.
Place in refrigerator and chill for 3 hours. You will want candy to be firm.
Remove from fridge and remove from pan. Peel off foil and, using a sharp knife, cut candy into 1-inch squares. Serves 6
Prep Time: 20
Cook Time: 20
Total Time: 40
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.