Vegan Chocolate Marshmallow Candy Bar

These copycat Rocky Road candy bars combine creamy coconut milk chocolate, chopped nuts and fluffy vegan marshmallows.

Ingredients:

• 6 vegan marshmallows, chopped into tiny bits
• 1/2 cup coconut butter
• 1/2 cup dark chocolate chips, vegan
• 2 Tbsp chopped nuts (walnuts, pecans or cashews)
• optional: pinch of sea salt

Instructions:

1. Combine the coconut butter and chocolate chips in a small bowl to melt. You can easily melt them in the microwave, heat for twenty second intervals until melted enough to stir until smooth. Stovetop method: melt chips and butter over very low heat in a saucepan on the stove. Briskly stir the mixture until smooth and creamy and resembling melted milk chocolate. You could also use a hot water bath — which is actually my preferred method. Get a nice how-to here on TheKitchn. Set aside.
2. Next comes your candy bar mold. (If you do not have a “bar” mold, you could use lightly greased muffin tins, or make one large candy bar in a 9″ brownie or bread pan and slice or break the candy into bars. For even thinner Rocky Road bark, you can use a large baking sheet lined with parchment paper.) To layer the candy bars: Add ¾ -1 teaspoon of chocolate, then about 3-4 bits of marshmallow, a ½ teaspoon of nuts, then another ½ -1 teaspoon layer of chocolate on top. Optional: Add a teeny-tiny pinch of sea salt on each bar.
3. Place the bars in the freezer to chill until firm.

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