Things You'll Need:
- Roasted and salted nuts
- Aluminum foil
- Unsalted butter
- Sugar
- Salt
- Xanthan gum
- Vanilla
- Gluten-free flour
- Bittersweet dark chocolate chips
- Mini marshmallows
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Step 1
Chop an overflowing cup of your favorite salted roasted nuts very coarsely and set them aside. Line an 8-inch square baking pan with foil, which will allow you to lift the Rocky Road out in a single piece for easy cutting. Preheat the oven to 350 degrees F.
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Step 2
Melt 6 Tbsp. of butter in a large heat-proof mixing bowl in the microwave. Fold in1/4 cup of sugar. You can use brown, white, or a combination of sugars. Add 1 tsp. of vanilla, a pinch of salt,1/2 tsp. of xanthan gum and 1 cup of gluten-free flour. Blend the ingredients well so that no lumps are remaining.
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Step 3
Spread the batter firmly into the foil-lined baking pan with a spatula. Layer the chopped nuts over the batter, and press them into place.
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Step 4
Bake the Rocky Road batter until it's light brown, about 12 minutes. It will feel a little soft in the middle. Remove the pan from the oven.
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Step 5
Scatter 1/2 cup of bittersweet dark chocolate chips over the warm batter. Toss 1 cup of mini marshmallows over the chocolate chips. Repeat this step, creating 2 alternating layers each of chocolate chips and marshmallows. The sweets will melt together in gooey layers.
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Step 6
Bake the Rocky Road for about 12 more minutes, until the chocolate is melted and the marshmallows just begin to turn color.
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Step 7
Cool to room temperature on a wire rack. Use the foil to lift the Rocky Road out of the baking pan. Cut into 16 pieces with a serrated knife.
