If you're anything like me you're rushing around a bit to get all your Christmas baking and shopping done. Isn't it such fun?! Sigh...In actuality, I LOVE every single bit of it. This past weekend all my available sisters, nieces, sister-in-law, etc.. got together at my Mum's house for our annual family Lady’s Holiday baking day together. There is something very special about these days. We take every single day together as the gift that it is. I hope we never underestimate the blessing we have been given to have each other and to share time together.
This is one recipe I make ahead and bring to share with my Mum and my Sisters on our actual baking day. It is (very easy) Rocky Road! We love it and, honestly, this recipe couldn't be easier.
I love combining various combinations of roasted nuts. I make it with 3 different kinds, you can make it with whichever are your favorite, the only thing to remember is that your total amount, regardless of which you use should total 2 cups.
Tip #1: Simple trick, here: If you line your pan with parchment or plastic wrap and lightly brush some butter on it, the rocky road will just lift out of the pan and make it so easy for you to cut it without losing any goodies stuck to the pan.
I created this fun little clip and save recipe card, I hope you like it.
Tip 2: I highly recommend storing this in an airtight container, out-of-sight, or it will disappear before you intended it to. It also protects your candy from becoming stale. With the amount of nuts and marshmallows called for, this is an important step.
I, do, hope you enjoy it as much as we do. These are precious times and wonderful, time-tested recipes. I had to put one last mouth-watering image in just for fun!
Thank you so much for visiting with me today. I, truly, do hope you will give this recipe a try and share it with your friends and family this Christmas Season. It is a nice addition to anyone's Christmas baking day! Take some time to bake with your family!
Many Blessings to you all,
This originally appeared in the DECEMBER 2018 issue of the RUBY Magazine