In 1950, a Russian Immigrant, Sam Altshuler started the The Annabelle Candy Company in San Francisco. The company was named after Sam’s daughter. It’s like I have always believed, all great trends start in California and Rocky Road was no exception.
The company currently makes 10 different candy bars. Rocky Road, the original marshmallow, chocolate, and cashews bar currently ranks among the top 35 best selling chocolate bars on the West Coast. Annabelle also makes Big Hunk, Look, U-NO and Abba-Zaba candy bars—all my favorites.
This recipe is my take on Sam’s famous, original Rocky Road bar. It’s easy to prepare and makes for wonderful food gifts for Christmas or Easter. If you don’t want to go to the trouble of making it, you can find an Annabelle Rocky Road bar in a candy aisle near you.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 2 hours
Yield: 10 Bars
8 ounces Choclatique Heirloom Milk Chocolate
2 1/2 ounces Choclatique Private Reserve Dark Chocolate
3/4 ounce unsalted butter
1 3/4 ounces mixed mini marshmallows
1 3/4 ounces butter shortbread cookies, chopped into mini marshmallow size sized pieces
3 1/2 ounces salted cashews nuts
3/4 ounce dried cherries
- Line a 3 x 10-inch loaf pan with plastic food wrap.
- Place the milk and dark chocolates with the butter in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water); then stir until melted.
- Stir marshmallows, cashews and dried cherries into chocolate.
- Spread into pan, chill in fridge for 2 hours or until hard. Remove from the pan by lifting the edges of the plastic food wrap.
- Slice into 1-inch wide bars on a clean dry cutting board.
ChefSecret: You can replace the cashews with roasted and salted macadamia nuts or blanched, roasted and salted almonds. Any crisp cookie can be used in place of the butter shortbread.