On the off chance that you are from the West or have invested much energy visiting the Western states, you presumably have been in or possibly known about the Rocky Mountain Chocolate Factory. It's a sweet shop that begun in Durango, Colorado however has spread all through a lot of different states.
I just can't avoid those tremendous windows loaded up with lines of gourmet caramel apples, hand crafted fudge, and chocolate secured pretzels. What's more, the smell of the crisply made caramel and liquefied chocolate that drifts out is an alarm call to my spirit.
Rough Mountain Chocolate Factory used to be one of our go-to night out on the town stops when Paul and I were in graduate school. We would pick a treat (regularly a crusty fruit-filled treat caramel apple) and split it for pastry.
- 4 cups white chocolate, chopped (about 24 ounces)
- 1/2 cup creamy peanut butter
- 3 cups rice krispies
- 3 cups mini marshmallows
- 1/2 cup mini chocolate chips
INSTRUCTIONS
- Melt the white chocolate in a microwave on 50% heat in 30 second bursts, stirring between each burst, until melted.
- Stir the peanut butter into the melted white chocolate until combined, then pour over the rice krispies in a large bowl and gently stir to coat. Cool for 10 minutes, stirring once or twice until the melted chocolate is no longer warm to the touch.
- Fold in the marshmallows and mini chocolate chips, then gently press into a 9x13-inch pan lined with a parchment paper sling or buttered on the bottom and sides. Refrigerate until set, about 15 minutes, then cut into squares.
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