Peppermint Rocky Road // Wit & VinegarOn the second day of food xmas ur true love is giving yous some rocky road.

I see that half smile on your face like you just got socks or underwear for christmas (both of which I’d be stoked to get as an adult because good socks and underwear are $$$ SEND ME UNDERWEAR) but make dat smile bigger because this stuff is the tits.

Can we call it christmas tits?

Peppermint Christmas Tits.

Peppermint Rocky Road // Wit & VinegarI know you’re probably looking at this and going no way this is better than fudge, or chocolate bark, but you know what? You’re wrong. Which I know is all v subjective based off what you like in your mouth but there’s something about this stuff that’s sort of magic.

I think it’s a combo of how easy it is + the textures and the ability to switch it up with whatever flavors you want. For me fudge is too finicky and rich while chocolate bark is stupid easy, unless you melt the chocolate wrong, but it’s also what I feel is more money invested for less of a ta-da and I’m like a New Jersey Housewife where I want all of the things but don’t want to spend any money.

Peppermint Rocky Road // Wit & VinegarThe crazy thing about this stuff is that is sort of has that fudge quality but also chocolate bark vibes with all of the mix-ins, you get the best of both worlds.

The OG rocky road is marshmallows and peanuts, and while I know that’s bangin’ peppermint extract and crushed up chocolate graham crackers are just bangin’ on another level.

Go out and get everything and reach that another level for yourself. Do it for the kids.

Peppermint Rocky Road
Makes 1 9×13″ Pan, 48 pieces
barely adapted from the Eagle Brand (#notsp) site, which I’m pretty sure is the recipe everyone uses for this

7 cups mini marshmallows (12.5 oz if you want to make it easier)
2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you
1 14 oz can condensed milk, look for one that’s just milk and sugar, like Nestle’s La Lachera (also #notsp)
2 tablespoons unsalted butter
pinch of salt (or use salted butter and leave this out)
12 oz bag of semi-sweet chocolate chips
1/4 teaspoon peppermint extract
3-4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

Prep your 9×13  pan by lining it with some parchment. The sheet of parchment should be big enough where you can sort of just push it into the pan and it should line all the sides itself.

In a large bowl toss together the marshmallows and your 2 cups of mix-ins.

When it comes to the chocolate melting there’s the microwave method or the stovetop. If you’re going microwave combine the condensed milk, butter, salt, and chocolate in a large bowl and warm up in 30 second bursts, stirring after each 30 seconds, just until the chocolate’s melted and the mixture is smooth, stir in the peppermint extract.

*For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water. Add the same ingredients as the mocrowave method and heat up over very low heat just until all the chocolate’s melted, stir in the peppermint extract.

Once the mixture is smooth, work quickly and stir it into the marshmallow graham cracker mixture until everything is evenly coated then dump that into the prepared pan. I found it easiest to just use my hands to spread the candy out in the pan, but you could also use a silicone spatula. Once the mixtures all in there sprinkle the crushed candy over the top and let the pan sit out for about 30 minutes then transfer to the fridge for about an hour until set.

Lift out the candy using the parchment paper then cut into 48 squares, 8 cuts along the long side, then 6 on the shorter side. Store candy in a sealed container in the fridge or the counter for up to 5 days, candy tastes best the first couple of days it’s made.

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