Dulce de Leche Rocky Road
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You've got to try this one. I absolutely love making Dulce de Leche Rocky Road because it comes together in under an hour and requires almost no baking skill. The dark chocolate is loaded with antioxidants, so you can feel a little better about indulging. What makes it so special is that gorgeous dulce de leche swirled through the chocolate base, with toasted almonds and coconut adding wonderful texture and nutty flavor. It's perfect for gift giving or just keeping a batch around for those moments when you need something sweet and satisfying.
Ella x
Ingredients
- 400dark chocolate chips
- 200marshmallows
- 300dulce de leche
- 100almonds
- 100shredded coconut
- 2 mlvanilla extract(for flavor)
- 1 gsalt(optional)
Detail level
Instructions
- 1
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir constantly to avoid burning.
- 2
In a separate saucepan, heat the dulce de leche over medium heat until warm and syrupy.
Tip: Be careful not to burn the dulce de leche.
- 3
In a large bowl, combine the melted chocolate, marshmallows, and dulce de leche. Stir until the marshmallows are fully coated.
Tip: Use a spatula to scrape the sides of the bowl.
- 4
Add the almonds, shredded coconut, and salt (if using) to the bowl. Stir until they are evenly distributed.
Tip: Be gentle to avoid crushing the almonds.
- 5
Pour the mixture onto a parchment-lined baking sheet and let it cool and set.
Tip: This will help the marshmallows to firm up.
- 6
Once set, break the mixture into pieces and serve.
Tip: You can store them in an airtight container in the fridge for up to 5 days.
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