Begin by preparing two baking sheets. Line them with parchment paper to prevent sticking and make cleanup easier. Set aside for later use.

In a medium-sized microwave-safe bowl, place the milk chocolate chips. Heat them in 30-second bursts, stirring well after each interval to ensure the chocolate melts evenly and becomes smooth and velvety. Repeat as necessary until fully melted.

In a large mixing bowl, combine the lightly salted peanuts and mini marshmallows. Pour the melted chocolate over the mixture, and stir gently but thoroughly until every piece is evenly coated with the luscious chocolate.

Using a cookie scoop or two large spoons, drop heaping tablespoons of the candy mixture onto the lined baking sheets, spacing them slightly apart. Work quickly, as the chocolate will begin to set.

Sprinkle a pinch of coarse salt on top of each candy mound immediately after scooping, ensuring the salt adheres to the still-wet chocolate.

Allow the candies to set and firm up. You can leave them at room temperature for about an hour, or speed up the process by placing them in the refrigerator for 20–30 minutes. Once set, your Rocky Road Candy is ready to serve and enjoy!