Rocky Roads

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1 cup butter

2 lbs. semi-sweet chocolate, melted

1 10-oz. bag mini marshmallows

1� cups hazelnuts, toasted

2 cups whole almonds, toasted

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Preheat the oven to 350*F. Lightly grease a 9x13-in. baking pan.

Melt the butter and chocolate in the top of a double broiler. Allow to cool.

Stir the marshmallows and nuts into the cooled chocolate mixture. Spread into the prepared pan. Refridgerate for 2 to 3 hours. Cut into small squares.

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