S’mores Rocky Road
- 1½ pounds milk chocolate, finely chopped
- 6 ounces marshmallows, snipped into quarters with lightly oiled scissors
- 1 cup coarsely chopped walnuts
- 1 cup mini-graham crackers (or break large crackers into bite-size pieces)
Instructions:
Do not substitute miniature marshmallows for the hand-snipped large ones, as the former tend to melt completely into the chocolate.
- Line a baking sheet with aluminum foil and lightly butter the foil. In a large stainless steel bowl set over a large saucepan of barely simmering water, melt the chocolate, stirring occasionally, until almost but not completely melted. (The water must be at the barest simmer to efficiently melt this amount of chocolate.) Remove from the water and let stand, stirring occasionally, until the chocolate is completely melted and slightly thickened.
- Stir in the marshmallows, walnuts, and graham crackers. Scrape the mixture out onto the prepared baking sheet and spread into a 1-inch-thick layer. Refrigerate until the chocolate is firm. Using a sharp knife, cut into 1-to 2- inch pieces.