ROCKY ROAD CANDY

By darylsueb

Ingredients

• 1 cup finely chopped toasted pecans, walnuts, almonds, or hazelnuts
• 2 cups miniature marshmallows
• 1 cup dark raisins
• 1/2 cup dried cherries or apricots
• 2 12-ounce packages semisweet chocolate chips

Preparation

Step 1

Line an 8-inch square baking pan with aluminum foil. In a large bow, mix the nuts, marshmallows, raisins and dried cherries together.
Place the chocolate chips in a 4-cup microwave-safe container. Microwave on high for 2 minutes; stir. Microwave 2 minutes more, stir the chocolate chips until completely melted.

Spread half of the melted chocolate evenly on top of the foil in the pan. Distribute the marshmallow mixture over the melted chocolate. Spread the remaining melted chocolate on top. Place in the refrigerator to harden. Remove and break into bite-size pieces.

Variation: Chocolate clusters Stir the marshmallow mixture into the melted chocolate. Drop by teaspoons onto a foil-lined jelly roll pan and refrigerate for several hours until hard.