Sunday, July 2, 2017

Rocky Road Candy

2 cups (1 bag) semisweet chocolate chips

1/2 bag colored miniature marshmallows

1/2 cup pecans, chopped

Melt chocolate over low heat, or use double boiler or microwave.
Stir in marshmallows and pecans.  Spoon onto waxed paper.  Form into log.  Refrigerate for 2 hours.  Slice into 1/2" pieces.

3 comments:

Pamela said...

I think the colored mini marshmallows really give it a neat extra touch, sort of a stained glass design.

Mrs.T said...

I agree! It's just plain delicious regardless of the kind of marshmallows you use, but the colored ones are so pretty.

Lucie said...

Once again a great recipe Lana