crunchy rocky road squares

This no-bake dessert is a breeze to make and has delighted taste buds for generations. While the origins of Rocky Road are a bit mysterious, it holds a special place in culinary history. In the United States, Rocky Road traditionally refers to ice cream mixed with marshmallows and nuts. However, food historians suggest that Australians created their version of the treat in the 1850s, using damaged ingredients salvaged from long voyages from the UK.

Growing up, my paternal grandmother would make confetti squares—it was the only way I could eat marshmallows. One thing is certain: whether in Britain or Australia, Rocky Road has become a beloved classic for all ages.  For more vintage goodies, tap here.

ingredients

1 1/2 cups semi-sweet chocolate chips
1/2 cup butter, room temperature
2 cups multi-coloured mini marshmallows
2 tablespoons peanut butter
10 Biscoff cookies, broken into chunks (or your fav firm cookie)
1/3 cup dried cranberries

method

Grab an 8×8-inch pan and line it with parchment paper. Melt chocolate in a large heat-proof glass bowl.  Once melted, add butter and peanut butter.  Stir until the butter has melted.  Remove bowl from the heat; fold in marshmallows, Biscoff and cranberries.   Spread into the prepared pan smoothing out the top.  Add more mini marshmallows by pushing lightly into the surface of the top for added colour.  Cover and refrigerate for two hours or until the chocolate has set.  Lift out the dessert using the parchment paper and cut into squares.

the culinary chase’s note:

Leftover squares can be refrigerated for up to one week. Enjoy!