Iris 'Rocky Road'

Ingredients:

• 1.5 cups of sugar
• 2/3 cup cocoa powder
• 2/3 cup whole milk
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 3/4 cup peanut butter
• 1 cup mini marshmallows
• 0.5 cups toasted walnut halves
• Sea salt flakes, for sprinkling
• Multicolored sprinkles
• Special equipment: caramel thermometer

Preparation:

1. Line a 20cm square baking dish with parchment paper, leaving 2cm over the edges.
2. In a medium saucepan, combine the sugar and cocoa. Stir in the milk until smooth. Place the saucepan over medium heat, stirring until the mixture is smooth, and bring to a boil. Continue cooking, stirring, until the mixture reaches 220°F (104°C), about 1 minute. The mixture should be thick, smooth, and glossy, not crystallized. Remove from heat and add the vanilla and salt, stirring until smooth.
3. Add the peanut butter and stir, leaving some lumps if desired. Let cool until warm but still pliable, about 5 minutes. It should be soft enough to fold in the walnuts and marshmallows, but not too hot, or the marshmallows will melt.
4. Stir in the marshmallows and walnuts. Pour the mixture into the prepared pan, sprinkle with flaky sea salt and colorful sprinkles. Let cool completely, about 1 hour. Cut the dessert into squares and serve. For storage, transfer to a container, layering with parchment paper, seal tightly, and refrigerate.