Wednesday, February 23, 2011

Blonde Rocky Road

Before we go any further here, I should warn you about Blonde Rocky Road.

Blonde Rocky Road is going to be one of the most addictively delicious things you put in your face all year. It is also a Real Problem.

Blonde Rocky Road is so quick and simple to assemble, you can even throw it together after a highly celebratory Ladies' Night out, more than a little tipsy, before you've even removed your high heels. Just try not to pull down all the baking pans in a crash at 12:30 in the morning. Or whatever. I'm just saying that when the craving strikes, you will do crazy things to make it happen. Trust me. I know things.

Blonde Rocky Road comes together so fast that you'll be three pieces deep before you even realize that you made it in the first place.

Blonde Rocky Road takes no prisoners. You have been warned.

Butterscotch chips, peanut butter, butter, salted peanuts, marshmallows. A touch of vanilla and a dash of salt added for balance and crave-worthy edge. I don't see how this could not go well.

And! You don't have to bake it, or even turn on the stove, for cry-yi. One bowl, a microwave, and a love story, people. That's what's happening here.

Now, before you come after me because you're waking in the night to eat this stuff, let me tell you where the inspiration came from. Have you seen Sweetapolita? Well, if you're ever feeling too confident about your website, photography skills or general personal style, you can go over to Rosie's blog and get yourself knocked down a few pegs. It's a beautiful site with dreamy recipes and it's an endless source of inspiration. She made Butterscotch Peanut Butter Marshmallow Hearts for Valentine's Day, and after making a batch in short order, I was craving more, more, more...MORE. Gah.

The second go around I added salted peanuts for crunch and more marshmallows. So basically, more calories. Obvi. But I also added a nice dose of vanilla and an extra hit of salt and oh-ho-hooo...friends. Next level stuff. Blonde Rocky Road stuff.

Now go forth and ruin your diets for the rest of the year. Loveyatoo.

Blonde Rocky Road
Inspired by a recipe from Rosie Alyea of Sweetapolita

This is definitely not the place for natural peanut butter. You need the smooth texture of commercial peanut butter, and with all these other crazy ingredients, there really is no point of anything natural, right?

Microwaves vary, so watch the butterscotch mixture carefully while melting.

Makes 25 pieces

1 12-ounce bag butterscotch chips
1/2 cup creamy peanut butter (I like Skippy)
1/2 cup (1 stick) unsalted butter, cut into tablespoon-size pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt (fine sea salt or table salt)
2 1/2 cups mini marshmallows, divided
3/4 cup salted peanuts, divided (do not chop)

Line an 8x8-inch square baking pan with a large sheet of aluminum foil, being sure to get it neatly into the corners of the pan.

In a large, microwave-safe bowl, combine the butterscotch chips, peanut butter and butter. Microwave on 50% power for about 3 minutes. Stop to stir well. Place back in the microwave for 1 minute and 30 seconds on 50% power and stop to stir again--it should be smooth after a bit more stirring. If not, give it a couple more 30 second bursts of high power and stirring until smooth.

Stir in the vanilla and salt. Stir in 2 cups of the marshmallows and 1/2 cup of the peanuts until well-blended. Turn the mixture into the prepared pan and smooth with a spatula. Sprinkle the remaining marshmallows and peanuts evenly over the surface, and press lightly into the candy with your palms. Chill until set--15 minutes in the freezer or about an hour in the refrigerator.

Remove the candy slab from the pan and cut into 25 squares. Store in an airtight container in the refrigerator for up to 1 week.

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