Rocky Road Candy

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Rating: 21


  • 1 pkge. (11-1/2 oz (322 grm).) milk chocolate chips
  • 1/3 cup (80 ml) vegetable oil
  • 1 bag (10 1/2 oz) miniature marshmallows
  • 3/4 cup (175 ml) coarsely chopped pecans or walnuts


  • Line an 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan.
  • Lightly butter foil, set aside.
  • In a large saucepan, combine the choc. chips and oil.
  • Heat over low heat until chips are melted and mixture is smooth, stirring constantly.
  • Remove from heat.
  • Stir in the marshamallows and nuts.
  • Spread the mixture evenly in the prepared pan.
  • Cover and refrigerate for four hours or until firm.
  • Grasp the foil and lift candy out of pan.
  • Cut into squares.
  • To store, cover tightly and refrigerate.