Recipe for Rocky Road Candy


1 pkge. (11-1/2 oz (322 grm).) milk chocolate chips
1/3 cup (80 ml) vegetable oil
1 bag (10 1/2 oz) miniature marshmallows
3/4 cup (175 ml) coarsely chopped pecans or walnuts


Line an 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan.
Lightly butter foil, set aside.
In a large saucepan, combine the choc. chips and oil.
Heat over low heat until chips are melted and mixture is smooth, stirring constantly.
Remove from heat.
Stir in the marshamallows and nuts.
Spread the mixture evenly in the prepared pan.
Cover and refrigerate for four hours or until firm.
Grasp the foil and lift candy out of pan.
Cut into squares.
To store, cover tightly and refrigerate.

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