*  Exported from  MasterCook  *
 
                            PEANUTTY ROCKY ROAD
 
 Recipe By     : dave prelip <dprelip@dodgenet.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate                        Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            Milk chocolate -- coasrsely chopped
    1      Large         marshmallows -- (8 oz) quartered
    1      c             Unsalted roasted peanuts
 
     In a heatproof bowl over hot, not simmering water, heat the chocolate   till
  almost completely melted. Remove from the water and let stand,   stirring
  occasionally, until the residual heat melts the chocolate   completely. Let the
  chocolate cool until tepid. Lightly butter a	 baking sheet. Stir the
  marshmallows and peanuts into the tepid   chocolate. (Stir a marshmallow into
  the chocolate as a temperature   test. If it melts, the chocolate is still too
  warm; cool longer. If   the chocolate stiffens, heat over hot water until the
  chocolate is	 softened.) Spread onto the prepared baking sheet. Refrigerate
  until   firm, at least 4 hours. Cut into pieces. (Store the rocky road at  
  room temperature in an airtight container.) Makes about 1-3/4 pounds.   Source:
  “An Edible Christmas” Cookbook by Irena Chalmers. Reformatted   by: CYGNUS,
  HCPM52C
                     
 
 
 
 
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