COOKIES: This is a treat for those who have no peanuts or other nut allergy.

ROCKY ROAD COOKIES:

 

 

 

crust:

    1 cup all purpose flour                                           

    pinch of salt

    1/3 cup butter, cubed                                                          

    2 tbsp. powdered sugar

    1 egg yolk

topping:

    1 tbsp. whipping cream                                           

    1 ¼ cup marshmallows

    ½ cup chopped, dry-roasted unsalted peanuts

coating:

    3 oz. semi-sweet chocolates                                    

    2 tbsp. butter

 

 

 

Grease a 10 x 10-inch baking pan. Sift flour and salt into a large bowl, cut in butter, using a pastry cutter, working until mixture resembles coarse meal. Add egg yolk and sugar. Mix to a dough.

 

Roll dough out between 2 pieces of waxed paper and press it to fit the prepared pan in an even layer. Prick top and chill for 20 minutes.

 

Preheat oven to 350 degrees F. Bake cookie for 15 to 20 minutes until a light golden colour. Remove and cool on rack.

 

Heat cream in a small saucepan, add in marshmallows and melt over low heat. Fold in nuts. Spread marshmallow mixture over cookie crust. Chill until set.

 

Melt chocolate in a bowl set over a pan of simmering water. Stir until smooth. Spread chocolate over marshmallow mixture. Make fork marks on the top in a decorative pattern.  Chill in fridge. Cut into piece to serve.

 

 

Note: Other nuts, such as hazelnuts, walnuts may be used instead of peanuts.