Cooking With Kids: Crispy Rocky Road Bites
My SOuS CHEF, DANTE
By the time mid December rolls around, I’m already knee deep in Christmas cookie making. My kids love making cookies for their teachers, bus driver, friends and family. We package them up in pretty tins and everyone is always appreciative to get a huge variety of all the holiday classics.
My cookie tins are really varied. I always have the staples, like frosted sugar cookies, chocolate chips and gingersnaps. In addition, I try to also have some family favorites like rainbow cookies, biscotti and struffoli. Every year my children love to make some candy for the tin and for sure, the chocolates are the first ones to go.
If you have any nut allergy, unfortunately, these are not for you. However, if you love the combination of chocolate and peanut butter, I suggest you make a double batch because these won’t last.
Crispy Rocky Road Bites
Makes
Serves
Prep time: Total time:
2 packages (11.5 oz each) milk chocolate morsels
1 cup peanut butter
½ cup honey roasted peanuts, chopped
½ cup salted, roasted almonds, chopped small
2 cups chocolate rice krispie cereal
1 cup mini marshmallows
- Melt chocolate in a double boiler over simmering water until morsels have melted. Remove from heat and mix in peanut butter until fully incorporated. Add nuts, cereal and marshmallows and mix. Using a 2 teaspoon ice cream scoop, spoon out onto a parchment lined baking sheet.
- Let set in the fridge for one hour before serving. Keep in the fridge when not scarfing them down.
ROCKY ROAD BITES, STEP BY STEP.