EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
Steps:
- Grease and line an 18cm square brownie tin with baking paper.
- Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ROCKY ROAD CANDIES
It couldn't be easier to make this treat. Just melt chocolate chips and stir in peanuts and marshmallows.
Provided by sal
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h10m
Yield 24
Number Of Ingredients 5
Steps:
- Line a 9 x 13 inch pan with wax paper.
- In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 36.3 g, Cholesterol 8.1 mg, Fat 14.1 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 53.3 mg, Sugar 27.8 g
CHOCOLATE TOADS
Make and share this Chocolate Toads recipe from Food.com.
Provided by Karen..
Categories Candy
Time 20m
Yield 24 frogs
Number Of Ingredients 3
Steps:
- In a double boiler, melt the chips and butter (I do this very carefully in the microwave).
- With a clean paintbrush, lightly paint the melted chocolate onto the tops of the gummy frogs.
- Set onto a wax paper-lined cookie sheet to dry.
- Once dry, store in an airtight container.
Nutrition Facts : Calories 106.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 0.8, Sodium 12.3, Carbohydrate 24, Fiber 0.2, Sugar 14.9, Protein 0.1
CHOCOLATE BREAD PUDDING
This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.
Nutrition Facts : Calories 622 calories, Fat 17g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 656mg sodium, Carbohydrate 105g carbohydrate (79g sugars, Fiber 2g fiber), Protein 12g protein.
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20 EASY CHOCOLATE CANDY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (5)Published Sep 23, 2021Category Desserts, Recipe Roundup
- Peanut Butter Cups. Reese’s Cups were my absolute favorite chocolate candy growing up, so you can imagine my excitement when I learned to make them for myself!
- Chocolate Mounds Candy. You can make three dozen of these four-ingredient Mounds candies in 30 minutes, and there’s very little work involved. The chocolate outsides surround sweet, sugared coconut centers.
- White Chocolate Peanut Butter Truffles. White chocolate may not be true chocolate, but I wasn’t about to leave it off the list. These gorgeous truffles look like they’d be light and dainty, but they aren’t.
- Mocha Truffles. With centers made from heavy cream, semisweet chocolate, espresso, butter, vanilla extract, and sea salt, these mocha truffles are rich, decadent, and the perfect mid-day pick-me-up.
- Chocolate Peanut Clusters. Chocolate peanut clusters are the ideal combination of salty and sweet, and crunchy and smooth. They’re also effortless to make.
- Chocolate-Covered Raisins. If you like the convenience of chocolate peanut clusters but are looking for something chewier, try these chocolate-covered raisins.
- Junior Mints. All you’ll need to make your own – far superior to the store-bought variety – Junior Mints is cream cheese, mint extract, powdered sugar, and semi-sweet chocolate.
- Oreo Cookie Balls. These three-ingredient, no-cook Oreo cookie balls are pure cream cheese decadence with a bit of Oreo flavoring thrown in for good measure.
- Saltine Cracker Toffee. Want to know the secret ingredient to make the crunchiest, sweetest, and most toffee-est toffee ever? Saltine crackers! They’re wonderfully crispy, and their salt pairs flawlessly with the brown sugar and chocolate in the toffee.
- Fantasy Fudge. As overindulgent as it may be, fudge is always scrumptious. And fantasy fudge, or marshmallow fluff fudge, is some of the most scrumptious.
GRANDMA'S BEST ROCKY ROAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (46)Calories 136 per servingCategory Dessert
- Cut the marshmallows with scissors into 4ths (wetting the scissors in a cup of water after each cut will keep them from getting sticky).
- In a saucepan over low heat (or a double boiler) add chocolate and butter. Stir constantly until melted and smooth.
HOW TO MAKE MOLDED AND FILLED CHOCOLATES - ALLRECIPES
From allrecipes.com
- Melt chocolate and coconut oil. This article gives you step-by-step instructions for three different ways to melt chocolate. I'm following the simple microwave method from the article to melt the entire bag of chips but with 1 teaspoon of coconut oil added.
- Coat molds. Using your spreader, add a small amount of melted chocolate to the molds one at a time. Then spread the melted chocolate so it coats the entire surface, taking care to spread the chocolate all the way up the sides of each mold.
- Chill. Chill the coated molds in the freezer for 30 minutes to let the chocolate firm up.
- Add the fillings. Next, stuff the chocolate-coated molds with the fillings. Depending on the size of your mold, you might have to trim the fillings to fit.
- Fill mold with final layer of chocolate. This step gets a little messy! Using your spreader, add a small amount of the melted chocolate to each mold, filling the mold completely.
- Chill. Set the filled chocolate molds on a large tray lined with parchment paper. Freeze for one hour. Do not discard the tray or parchment; we'll use them in the next step.
- Pop out. This is the most rewarding part of the process! Gently pop out each piece of chocolate onto your chilled tray lined with parchment paper. Tip: Before decorating, it's a good idea to give the chocolates another hour to set at room temperature.
- Clean up the edges. Using your hands or the tip of a paring knife, gently remove any excess chocolate from the pieces. You can also use the tip of your fingers to round off any rough edges.
- Decorate. The popping out was the most rewarding part of the process, but the decorating is definitely the most fun. You can be super elaborate or you can keep it simple.
- Allow to completely set at room temperature. Before you prep these guys for gifting, it's important to allow them to sit at room temperature for an extra hour to fully set.
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