Rocky Road Squares with Caramel Sauce

By marlene

Ingredients

• 10 squares [1 ounce] semisweet chocolate
• 3 tbs unsalted butter or margarine
• 4 large egg whites
• 2 cups chopped toasted pecans
• 2 1/3 cups mini marshmallows caramel sauce

Preparation

Step 1

Open top end of a 1 quart milk carton completely, rinse out and dry [or butter a 6 cup glass loaf pan]. In saucepan, melt chocolate and butter over low heat, stirring constantly, remove. Beat egg whites and 2 tbs of sugar with mixer until sift peaks form. Beat egg yolks with remaining sugar in medium bowl with mixer until light yellow. Gently stir yolks into chocolate butter, then fold in whites. Fold in pecans and marshmallows. Spoon mixture into carton, shaking down lightly until filled. Cover and freeze 4 hours until frozen. To serve rip off carton and cut into 16 slices with a knife that has been dipped in hot water and dried. Serve with caramel sauce.