Happy Holidays from one procrastinator to another, where I’m just putting together a post to help us both out with last minute gifts for co-workers, neighbors, and family that don’t need another tin of popcorn.
Last year I went the peppermint rocky road route with zero regrets and I figured this year we could take the white chocolate highway to what might be better than the semisweet peppermint route.
I love the idea of rocky road because it’s stupid easy and it’s something grandmas make. The idea of updating it with a very in flavor right now is great because then we get to go and share the update with people that have been making it the exact same way for years and years. This is how my brain works when recipes are sort of given in parts instead of very technical measurements, I tweak shit.
This recipe makes a good amount of candy and it doesn’t require any thermometers or special equipment so it’s perfect to throw together right now and bag up later today for gifting. Make a batch and save me some please because I’ve eaten all that I set aside for myself because I have zero self control when it comes to candy in general, especially when it comes to this fight combo.
Matcha Oreo Rocky Road
Makes 48 pieces
6 cups mini marshmallows
2 cups oreos (15 cookies) chopped up about the same size as the marshmallows
1 14oz can condensed milk
pinch of salt
12 oz bag of white chocolate chips
2 tablespoons unsalted butter, cubed up
7 teaspoons (2 tablespoons + 1 teaspoon) matcha tea
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 oreos.
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, then sift the matcha into the bowl and fold together with a silicone spatula.
*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, then sift the matcha into the bowl and fold together with a silicone spatula.
Once the matcha is evenly mixed in, work quickly and stir it into the marshmallow oreo 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, then use a silicone spatula to firmly press it in there. Once the mixtures all in there transfer the candy to the fridge and let it set for a couple of hours until firm.
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 for up to 5 days, but the candy tastes best the first couple of days it’s made.