Rocky Road

Clusters

HANDS-ON TIME

15 MIN

TOTAL TIME

45 MIN

Makes about 24 clusters

I ate lots of Rocky Road ice cream when I was growing up. I didn’t always love the nuts, but the little marshmallows more than made up for it. The candy here is my homage, combining mounds of chocolate, marshmallows, and nuts. Plus, talk about easy: These clusters only require toasting some nuts and melting chocolate in the microwave.

• 2 cups walnut halves (8 ounces)
• 2 cups bittersweet chocolate chips (10 ounces)
• 1 cup butterscotch chips (5 ounces)
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 2 cups mini marshmallows (4 ounces)
• Flaky sea salt, such as Maldon, for sprinkling

Preheat the oven to 350°F.

Spread the walnuts on a large rimmed baking sheet. Toast in the oven for 8 to 10 minutes, until browned and fragrant. Let cool completely, then coarsely chop. Line the baking sheet with parchment paper.

In a large microwave-safe bowl, combine the chocolate and butterscotch chips and the butter. Microwave on full power in 20-second intervals until almost melted; stir between intervals. Add the vanilla and let stand for 2 minutes, then whisk until smooth. Let cool slightly, then fold in the walnuts and marshmallows.

Scoop 2-tablespoon mounds of the dough onto the prepared baking sheet and sprinkle with flaky sea salt. Refrigerate the Rocky Road clusters until firm, about 30 minutes.

DO IT AHEAD The Rocky Road clusters can be stored in an airtight container, separated by waxed paper or paper muffin cups, at room temperature for up to 3 days.