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Peanutty Rocky Road Candy

1 pound milk chocolate, coarsely chopped
8 ounces (about 22) large marshmallows, quartered
1 cup unsalted roasted peanuts

1. Line a baking sheet with lightly buttered waxed paper or aluminum foil. Set aside.
2. In a double boiler over simmering water, heat chocolate until almost completely melted. Remove pan from heat and let stand, stirring occasionally, until the chocolate is completely melted. Cool to room temperature.
3. Stir the marshmallows and peanuts into the tempid chocolate. Spread onto the prepared baking sheet. Refrigerate until firm, at least 4 hours.
4. Invert pan; remove waxed paper and cut into pieces. Store at room temperature in an airtight container.

Makes about 1 3/4 pounds candy.

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