But right now we need to talk about this Rolo Rocky Road. Can you even? I mean talk about an over-the-top downright delicious dessert. I had to stop myself from eating the whole thing because chocolate caramel is my weakness.
If you’ve been around here for a little while, you’d know I have a bit of thing for rocky road. I’ve made Smores Rocky Road (still one of my all-time favourites), Cookies and Cream Rocky Road and Easter Egg Rocky Road, oh and Rocky Road Chocolate Fudge!
EASY ROLO ROCKY ROAD
Jessica Holmes Prep Time: 90 minutes Total Time: 90 minutes Yield: 16 pieces Category: Dessert Cuisine: American
DESCRIPTION
Easy Rolo Rocky Road with mini marshmallows, peanut butter and cookie crumbs.
INGREDIENTS
300 grams (2 cups) milk chocolate
200 grams (1 and 1/3 cup) dark chocolate
65 grams (1/2 cup) roasted peanuts, salted or unsalted
60 grams (1 cup) mini marshmallows
100 grams (1 cup) crushed graham crackers or Digestive biscuits*, crushed
250 grams (1 and 2/3 cup) Rolo chocolate
INSTRUCTIONS
Grease and line an 8 inch square baking tin with baking or parchment paper. Place the milk and dark chocolate in a large bowl and pop in the microwave, stirring in-between 20 second bursts, until just melted.
Add the roasted peanuts, marshmallows and cookie pieces into the chocolate and stir until it is all covered. Add half the Rolo chocolate and stir. Pour the chocolate mixture into the prepared tin and spread out into one smooth layer. Press the extra Rolo pieces on top.
Refrigerate for at least one hour or until the chocolate is set. Cut into small squares and serve. Keep in the fridge in an air-tight container.
