BAKER'S CHOCOLATE CANDY
If you've got a candy mold and a microwave, you can turn a package of BAKER'S Semi-Sweet Chocolate into chocolate-shop style treats.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 3 servings, two candies each
Number Of Ingredients 2
Steps:
- Microwave chocolate in small microwaveable bowl on HIGH 1 min. 30 sec. or until chocolate is almost melted, stirring every 30 sec. (The chocolate will retain their shapes until stirred.) Stir until chocolate is completely melted and smooth.
- Spoon chocolate into candy mold, filling each cup to top. Tap mold lightly on counter to remove air bubbles. Refrigerate 1 hour or until chocolate is set.
- Unmold candies; place in airtight container between sheets of waxed paper. Store in refrigerator up to 1 month.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 17 g, Protein 2 g
BAKER'S CLASSIC CHOCOLATE FUDGE
Find out why this BAKER'S Classic Chocolate Fudge has stood the test of time. Try this simple chocolate fudge that's a guaranteed crowd-pleaser today.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 24 servings.
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 4.2403 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BAKER'S CHOCOLATE ROCKY ROAD FONDUE
Chocolate, mini marshmallows and dry roasted peanuts team up with sweetened condensed milk to make this heavenly Chocolate Rocky Road Fondue.
Provided by My Food and Family
Categories Home
Time 10m
Yield 22 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Cook first 4 ingredients in saucepan on medium-low heat 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.
- Remove from heat. Stir in nuts.
Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 13 g, Protein 2 g
ROCKY ROAD BARS
Steps:
- Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
- To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
- To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
- Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
- To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.
BAKER'S CHOCOLATE FONDUE WITH CITRUS
Give this chocolate fondue a glorious citrus kick with just two teaspoons of orange zest! This BAKER'S Chocolate Fondue with Citrus is perfectly delicious with cubes of angel food or pound cake.
Provided by My Food and Family
Categories Home
Time 10m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Cook ingredients in saucepan on medium-low heat 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 17 g, Protein 3 g
ROCKY ROAD BLONDIES
Craft your own Rocky Road Blondies with a sugar cookie crust topped with melted caramels, chocolate chunks, peanuts and marshmallows. Baked to gooey Rocky Road blondie perfection, these brownie bars are hard to beat.
Provided by My Food and Family
Categories Recipes
Time 43m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Slice cookie dough; place in single layer on bottom of 13x9-inch pan. Press to completely cover bottom of pan. Bake 15 to 18 min. or until lightly browned.
- Microwave caramels and water in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust. Top with remaining ingredients.
- Bake 5 to 7 min. or until marshmallows are lightly browned. Cool completely before cutting into bars.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 2.1439 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE ROCKY ROAD CAKE
Adapt this rocky road cake depending on what you have. With chocolate sponge and sweet-and-salty rocky road topping, it's a joyous cake
Provided by Liberty Mendez
Categories Dessert
Time 1h30m
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
- For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
- Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.
Nutrition Facts : Calories 609 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
EASY ROCKY ROAD CHOCOLATE FONDUE
Dry-roasted peanuts and miniature marshmallows give this rich and creamy chocolate fondue its desirable rocky road address.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 14 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Microwave cream, chocolate and marshmallows in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
- Stir in nuts. Spoon into serving bowl.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 20 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 7 g, Protein 1 g
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