Hello My Sweet Chocolate Lovers, I know you’re out there! If you take a spin around My Sweet Mission, especially my recipe page, then you’ll know how much our family loves chocolate too! I am having so much fun (and yum!) creating and sharing different chocolate recipes, courtesy of Chocoley chocolates. The other day I put together a few tasty ingredients to make these Rocky Road Clusters. They are super easy and only have three little ingredients, as do my Cranberry Pecan Dark Chocolate Bark, that I shared recently. They’re so delicious and easy, that I made a batch for us again last night.
The creaminess of the milk chocolate with the soft marshmallows and the crunch of the pecans, makes these little chocolate clusters a complete success!
Put the milk chocolate discs in a microwavable bowl and cook at 50% power for one minute. Stir and cook for an additional minute at 50% power, stir again and set aside. Cook until the chocolate is just melted and not too warm. Allow the chocolate to cool slightly.
Rocky Road Clusters
- 1/2 pound milk chocolate, about 1 1/2 cups
- 1 cup chopped pecan, reserve 1/4 cup for the tops
- 1 cup mini marshmallows
- Put the chocolate discs in a microwavable bowl and cook at 50% power for one minute. Stir and cook for an additional minute at 50% power, stir again and set aside. Cook until the chocolate is just melted and not too warm. Allow the chocolate to cool slightly, so the marshmallows will keep their shape.
- Add 3/4 cup chopped pecans.
- Next, stir in the mini marshmallows.
- Place a piece of wax or parchment paper on a cookie sheet. Using a small cookie scooper or teaspoon make small clusters. Sprinkle the reserved 1/4 cup chopped pecans on the tops before the chocolate sets.
- Allow the chocolate to cool and setup before serving or storing.
- My chocolate discs were completely melted after a total of two minutes cooking in the microwave and stirring at one-minute intervals.
- Chocolate burns easily, so make sure to not overheat it and stir the chocolate often while it's melting.
- Also, water is chocolate's worst enemy. Be very careful that water does not come in contact with the chocolate while melting. If this does happen, the chocolate will turn into a clumpy mess and usually cannot be used. But, sometimes (not always) a little vegetable oil will loosen up the chocolate and you can still use it.
- The chocolate may look slightly lighter (milkier) due to the marshmallows.
- Having someone to sprinkle the nuts while you make the clusters is a great help. "Thank you" John for helping me. 🙂
- My clusters set up in approximately 30 minutes at room temperature. But, you can put them in the fridge for faster results.
Chocoley has some of the most amazing products, like melting and drizzling chocolates, ready to use gourmet centers, flavoring oils and so much more. Check out their products, useful resources, helpful tips and delicious recipes. Then go ahead and make a delicious Chocoley creation for you and your family.