3-Ingredient Peppermint Rocky Road Candies

From the kitchen of Carly

Dark chocolate studded with marshmallows and crushed peppermint candy. Three ingredients, zero fuss, endless appeal. These little gems melt on your tongue with a sweet-tart punch that feels fancy but takes minutes to pull together.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 ounces dark chocolate chips or chopped dark chocolate (preferably 63% cacao)
  • 11 cup mini marshmallows
  • 13/4 cup crushed peppermint candies or candy canes (about 4 1/2 ounces)
  • 1divided

Instructions

  1. Line 2 rimmed baking sheets with parchment or wax paper. Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

  2. Fold marshmallows and 1/2 cup candies into chocolate until evenly combined. Drop heaping tablespoonfuls of chocolate mixture onto prepared baking sheets; sprinkle with remaining 1/4 cup candies. Chill until set, about 30 minutes. Serve at room temperature.

  3. Candies can be made 5 days ahead; transfer to an airtight container and chill.