OREO ROCKY ROAD
7 oz. Oreos (18 regular-size cookies)
1 cup miniature marshmallows
3/4 cup toasted nuts, coarsely chopped
1-1/2 cups semi-sweet chocolate chips
Prepare a baking sheet by lining it with foil or wax paper. Place chocolate
chips in a large bowl, microwave in 30-second increments until melted,
stirring between intervals to prevent overheating. Once melted, stir until
chocolate is smooth, set aside. Coarsely chop cookies. Add cookies,
marshmallows and chopped nuts to melted chocolate, stir until evenly coated.
Pour mixture out onto prepared baking sheet, spread it into a thin layer.
Refrigerate to set 30 minutes. Once chocolate has set, break candy into
small pieces by hand. Store in an airtight container in refrigerator or at
cool room temperature.
7 oz. Oreos (18 regular-size cookies)
1 cup miniature marshmallows
3/4 cup toasted nuts, coarsely chopped
1-1/2 cups semi-sweet chocolate chips
Prepare a baking sheet by lining it with foil or wax paper. Place chocolate
chips in a large bowl, microwave in 30-second increments until melted,
stirring between intervals to prevent overheating. Once melted, stir until
chocolate is smooth, set aside. Coarsely chop cookies. Add cookies,
marshmallows and chopped nuts to melted chocolate, stir until evenly coated.
Pour mixture out onto prepared baking sheet, spread it into a thin layer.
Refrigerate to set 30 minutes. Once chocolate has set, break candy into
small pieces by hand. Store in an airtight container in refrigerator or at
cool room temperature.
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