Monday, February 21, 2011

Recipe - Monica's Rocky Road Toffee

Monica's Rocky Road Toffee

Makes 32 servings
  • 2 cups roasted, unsalted peanuts, chopped
  • 1 1/2 cups mini marshmallows
  • 24 ozs high quality milk chocolate (I used Dillatante's milk chocolate melts)
  • 1 Butter Toffee Recipe
Melt the milk chocolate in the top of a double boiler. Watch it carefully so you don't burn the chocolate. Once it is melted, you can turn the burner off and let it continue to sit over the hot water.

After you have prepared the baking sheets, sprinkle 1/2 of the nuts evenly on the parchment lined sheet. Keep the sheets in a warm place, if possible, near the stove for an easy transfer.

After you have poured the toffee onto the sheet pan, let the toffee sit for about 5 minutes, undisturbed.

Drizzle the milk chocolate on the toffee and use a spatula to spread it evenly. Sprinkle the peanuts and marshmallows on top of the chocolate. Using a clean spatula, lightly press the nuts and marshmallows into the chocolate.

Let the toffee sit at room temperature for at least 30 minutes. After 30 minutes you can refrigerate the toffee until the chocolate has set. Once it has set, use your hands to break the toffee into chunks.

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