| 1 | In a heatproof bowl over hot, not simmering water, heat the chocolate till almost completely melted. |
| 2 | Remove from the water and let stand, stirring occasionally, until the residual heat melts the chocolate completely. |
| 3 | Let the chocolate cool until tepid. |
| 4 | Lightly butter a baking sheet. |
| 5 | Stir the marshmallows and peanuts into the tepid chocolate. |
| 6 | (stir a marshmallow into the chocolate as a temperature test. |
| 7 | If it melts, the chocolate is still too warm; cool longer. |
| 8 | If the chocolate stiffens, heat over hot water until the chocolate is softened). |
| 9 | Spread onto the prepared baking sheet. |
| 10 | Refrigerate until firm, at least 4 hours. |
| 11 | Cut into pieces. |
| 12 | (store the rocky road at room temperature in an airtight container). |
| 13 | Makes about 1-?pounds. |
