Rocky Road Balls Recipes

Steps:

• 1. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and pecans in large bowl sprayed with cooking spray; set aside.
• 2. Melt butter in medium saucepan over medium heat. Add marshmallows and heat 5 minutes or until melted, stirring frequently. Stir in hot cocoa mix.
• 3. Pour over popcorn mixture. Stir well with spoon sprayed with cooking spray. Moisten hands with water. Form popcorn mixture into 16 balls. Store in tightly sealed container up to 3 days.

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.

Steps:

• COMBINE crushed Grahams, chopped Grahams, condensed milk, chopped peanuts and 1/4 cup marshmallows in a large bowl. Blend well.
• SHAPE mixture into one-inch balls.
• ROLL the balls in the remaining mini-marshmallows to finish. Chill before serving.

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.