Happiness is… a dessert made of chocolate, marshmallows, white chocolate chips and walnuts.
Happiness is… an easy-to-make dessert that doesn’t require you to turn your oven on (and in my case, that’s a great thing since there’s something wrong with the pilot light and we need to use a lighter to coax our oven to start these days).
Happiness is… a dessert that elicits unsolicited praise from The Husband (like when he ate one of the chunks I left out for him while I was asleep on the couch and then made a point when I woke up- all bleary-eyed- of asking me what it was that he ate, because he liked it so much). In a house where I force-feed baked goods on this guinea pig of a man at least three times a week, a genuine compliment that I haven’t teased out of him means something. It means that Rocky Road Chunks are here to stay.
This recipe makes about 20 chunks… and are gluten-free, of course.
8 oz. (or about 1 1/4 cups) semi-sweet chocolate, chopped finely or in chips
1 cup miniature marshmallows
1/2 cup walnuts, toasted and chopped into chunks (optional)
2 oz. (or about 1/2 cup) white chocolate, chopped into chunks or in chips
1 oz. (or about 1/4 cup) white chocolate, chopped finely or in chips [for optional drizzle over cooled chunks]
- Line a large baking sheet with parchment or waxed paper and set aside.
- In the top of a double boiler over hot water, melt semi-sweet chocolate (stirring occasionally) until smooth. Remove pot from water and allow to cool for 10 – 15 minutes.
- Stir in marshmallows, walnuts and white chocolate chunks/chips until well blended.
- Scoop tablespoon sized chunks onto the prepared pan and refrigerate until chocolate has set.
- OPTIONAL WHITE CHOCOLATE DRIZZLE: melt 1/4 cup of white chocolate in microwave in 15 second intervals, stirring between each interval to ensure you don’t burn the chocolate. Pour melted chocolate into a small sandwich bag, snip a tiny tip off of one corner, and drizzle the chocolate over the cooled chunks. Return to fridge to set for at least another 20 minutes.
- Chocolate types can vary depending on your preference. If you’re a milk chocolate lover, substitute that instead of the semi-sweet (or use bittersweet instead if you’re looking for a bit more intensity). Try to use the best brand you can find/afford, as this is a chocolate-forward dessert- so you might not want to use the no-name brand in this recipe, you know what I mean?
- Nuts, no nuts? I didn’t have any nuts in the cupboard when I made this, so they are nut-free (VERY strange that I’m out of nuts, I must say. I usually stock nuts as though I am rationing for some sort of nut-free armageddon.). Use pecans if you prefer over walnuts, or peanuts would be great too. Toasting nuts is 100% essential! (Well, 90% essential. If you don’t feel like it, who cares.) Just toss into a non-stick skillet over medium/ medium-high heat, swirl often, and toast for a few minutes until nuts start to turn golden brown and become fragrant in that nutty way. (I usually throw into the oven while it preheats, but this gem of a recipe skips the whole oven routine… just make sure you don’t burn the crap out of your nuts like I have done. They go from “fragrant” to “charred” in no time, if you’re not paying attention.)
- Too lazy to use a double boiler? I agree! Celebrate kitchen efficiency! By all means, microwave the chocolate instead- for about 50 seconds. Just make sure to stop and stir often, so you don’t over zap. (If you don’t have a proper double boiler and you don’t want to microwave, just set a heatproof bowl over a simmering pot of water, and melt chocolate in the bowl. Be sure to use an oven mitt to grasp the sides of the bowl as you stir the melting chocolate… a mistake I have made many a time.)
- Using a scoop is heavenly. I love this kind from King Arthur Flour, but you can get them at any kitchen store. Seriously- the scoops make cookies & muffins SO much easier to deal with- neater, faster. Heaven.
- Yes, these freeze, but why bother? Keep them covered and eat them all within a few days.