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Author Notes: This is a family tradition - something my mother has made for many years, and its always requested. My hairdresser recently lamented that I wasn't going to be coming in before Christmas - so she'd miss out on my Rocky Road! —aussiefoodie
Makes 12 large bars or 24 medium bars
- 18 ounces high quality marshmallows (such as Williams-Sonoma handcrafted marshmallows, or make your own)
- 2.5 pounds Valrhona white chocolate
- 1 pound whole raw pistachios (unsalted)
- 16 ounces natural flavored gummy candies (I used Bissinger's Pomegranate flavored Gummy Panda's)
- Roast the pistahicios at 250F for about 10 - 15 minutes, or until golden. Be sure to check them, so they do not burn.
- Chop the marshmallows into bite sized pieces (if you're using large marshmallows) - I used kitchen scissors.
- Melt the white chocolate over a double boiler stirring constantly, or use the microwave. Ensure the chocolate is chopped into pieces, and then put the chocolate on a medium heat setting for about 3 minutes, stirring in between each minute of cooking. Once about 50% of the chocolate is melted, the rest will melt if you remove the chocolate from the microwave and continue to stir. Be careful not to burn the chocolate, as there is not way to 'recover' except starting over.
- In a large bowl, mix the whole, roasted pistachio's, the chopped marshmallows and gummy candies. Pour over the melted chocolate and mix quickly to combine.
- Pour into a lined brownie pan (9x11) and refrigerate for several hours, until set.
- Once set, remove the pan from the fridge, and take the chocolate out of the pan. I like to slice the chocolate into bars, this gives a view of the green pistachios and red candies, amongst the white chocolate and marshmallows. I then wrap the bars in clear cellophane and tie the ends with ribbons to give as gifts. You could also cut the rocky road into bite-sized squares and box up to give as gifts.
- Note: Although it may be tempting to use a cheaper chocolate, the quality of this dish is really determined by the chocolate. I recommend Valrhona, or you could try another high quality chocolate such as Lindt. This makes a huge difference to the dish.