Vanilla Rocky Road

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a medium saucepan, combine the sugar, butter, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Use a candy thermometer to check the temperature.

4. 4

   Remove the saucepan from the heat and stir in the flour, baking soda, and vanilla extract.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   In a separate bowl, whisk together the eggs and vanilla extract until well combined.

   Tip: Use room temperature eggs for best results.

6. 6

   Add the egg mixture to the saucepan and stir until well combined.

   Tip: Be patient and stir constantly to avoid lumps.

7. 7

   Pour the mixture onto the prepared baking sheet and spread into a rectangle.

   Tip: Use a spatula to create a smooth surface.

8. 8

   Let the mixture cool completely on the baking sheet.

   Tip: This will help the chocolate set properly.

9. 9

   Once cool, use a sharp knife or cookie cutter to cut the mixture into desired shapes.

   Tip: Use a serrated knife for clean cuts.

10. 10

    Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Stir until smooth and creamy.

11. 11

    Spread the melted chocolate over the cooled cookie base.

    Tip: Use a spatula to create a smooth surface.

12. 12

    Sprinkle the marshmallows, almonds, and dried cranberries over the top of the chocolate.

    Tip: Be gentle to avoid crushing the marshmallows.