Rocky Road White Chocolate Bars – Marshmallows, strawberries, nuts and cranberries all covered in deliciously sweet white chocolate.
37, I love YOU already! We’re *this* close to 40!
Um… WHAAAAT?! I’m closer to 40 than I am to 30? THAT is so weird, especially because I am SO 23.
You guys! As if the title didn’t give it away, today is my birthdaaaay!
We’re celebrating with chooooocolaaaate! <—- use Oprah voice when reading.
Can I just ask one thing? This getting older thing… Am I supposed to be getting wiser, too? Because, since having little ones, I feel like I lost a few marbles.
No? Just me? Okay.
Maybe we should just move on to chocolate and stuff, ha? No problem!
This is my birthday dessert. THIS is what I want. I LOVE cakes, I really, really, do, but something about these chocolate bars… well, I’m very much down with dat!
I WISH I had a candle to put right in the middle of it all and sing Happy Birthday to myself. I would!
I especially like the part where I get to snag a few more bars than everyone else because, well, hello? It’s MY birthday!
Not too long after taking this picture, she reached over and snagged 2 chocolate bars from my stash.
Just as their predecessors, the Rocky Road Chocolate Bars, these beauties are for the lovers of all things crunchy, creamy, sweet…and more crunchy. AND for the lovers of chocolate. AND Valentine’s Day?! They look very Valentinesy, don’t they? HA. That just dawned on me…
Sooooo, I’m gonna go now and celebrate my day and you should go and make this deliciousness ASAP because, a) no bake, b) quick & easy, and c) delicious!
And on that note: Happy Birthday to ME and I hope you all have a great Katerina-Birthday DAY, too! 😉
Rocky Road White Chocolate Bars
- 1 bag (10-ounces) mini marshmallows
- 1-1/2 cups halved walnuts
- 1 bag (5-ounces) dried cranberries
- 1 bag (1-ounce) dried strawberries
- 3 bags (36-ounces) white chocolate chips (I used Ghirardelli)
- 2 tablespoons vegetable shortening (you can also use about 4 tablespoons vegetable oil)
- In a mixing bowl combine marshmallows, walnuts, cranberries and strawberries; scoop out 2 cups and set those aside.
- Line a 13x9 baking pan with wax paper, leaving a two inch overhang on opposite sides; set aside.
- Set up a double boiler by filling a saucepan with about 2-inches of water. Bring to a simmer.
- Place a large mixing bowl on top of saucepan (one that will not touch the water on the bottom) and add white chocolate chips and vegetable oil to the top bowl.
- Stirring frequently, cook chocolate chips until melted and smooth.
- Remove from heat and stir in the marshmallow mixture. (NOT the 2 cups reserved)
- Transfer chocolate mixture to previously prepared baking pan and smooth and mold with a buttered spatula.
- Sprinkle the remaining 2 cups of the marshmallow mixture over the top, gently pressing down with your palms.
- Place the pan in the refrigerator for 4 to 6 hours or until completely set. Overnight is best.
- Using the wax paper overhang, lift out of pan and place on a cutting board.
- Using a sharp knife, cut into bars, cleaning the knife blade in between cuts.
Recipe NotesStore in an airtight container between layers of waxed paper.
Can be made 1 week ahead. Keep in a cool and dry place.