ROCKY ROAD BARK
Steps:
- Place the chocolate in a food processor fitted with the blade attachment. Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
- Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest.
- Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
- Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free.
- If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91 degrees F.
- As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
- Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes.
- Break into large pieces to serve. Store in an airtight container in a cool, dark place.
ROCKY ROAD
An easy chocolate fridge cake with biscuits, marshmallows and nuts that's quick to prepare and great for bake sales and afternoon tea breaks
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 20m
Yield makes 16-18 pieces
Number Of Ingredients 8
Steps:
- Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
- Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.
Nutrition Facts : Calories 215 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.19 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
ROCKY ROAD BARK
Make and share this Rocky Road Bark recipe from Food.com.
Provided by hungrykitten
Categories Candy
Time 25m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees. Line 8 inch square baking pan with heavy duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch of foil overhangs top of pan on all sides. In single layer, line bottom of pan with graham crackers, breaking them if necessary to fit tightly.
- Combine butter, brown sugar, and salt in small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved. Scrape mixture onto graham crackers and smooth with small spatula so that mixture covers crackers completely. Bake until caramel is bubbling, about 10 minutes.
- Remove pan from oven, sprinkle with chocolate chips, and return to oven to soften chocolate, 1 to 2 minutes. Remove from oven, and using spatula, smooth chocolate into even layer.
- Sprinkle marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack 30 minutes, then freeze until chocolate hardens, 30 minutes.
- Grabbing overhang, lift foil from pan onto cutting board and use sharp chef's knife to cut bark into 2 inch squares.
- Will keep in an airtight container in refrigerator up to 1 week.
Nutrition Facts : Calories 102.7, Fat 7.6, SaturatedFat 3.2, Cholesterol 11.9, Sodium 93.8, Carbohydrate 8.8, Fiber 0.5, Sugar 6.5, Protein 0.7
ROCKY ROAD CHOCOLATE BARK
Here's a recipe from the Nov 2005 issue of Favorite Name Brand Recipes, 'A Passion for Chocolate,' featuring Baker's chocolate.'
Provided by Sydney Mike
Categories Candy
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
- Remove from microwave & stir until chocolate is completely melted.
- Add last 3 ingredients, mixing well.
- Spread onto wax paper-covered baking sheet.
- Refrigerate 1 hour or until firm.
- Break into about 10 pieces.
- Store in tightly covered container at room temperature.
Nutrition Facts : Calories 237.6, Fat 15.4, SaturatedFat 7.3, Sodium 71.6, Carbohydrate 28.2, Fiber 2.9, Sugar 22.5, Protein 3.5
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- Roughly chop the almonds and mini marshmallows. It’s totally fine to keep some of the almonds and marshmallows intact. Only a rough chop is needed.
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until the chocolate is melted. Don’t overdo it! Chocolate burns very easily. You should only need to microwave for ~90 seconds total. You’ll know it’s done when almost all of the chocolate chips are melted. Any chocolate chips still intact will melt together upon stirring.
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- Line a large baking sheet with parchment paper. Place the chocolate chips in a microwave safe bowl, or 2 separate bowls, if you'd like to swirl two different chocolates together as pictured. Microwave for 1 minute at 50% power. Stir the chocolate and then heat another 30 seconds, stirring again and repeating once more only as needed, until the chocolate is soft and can be stirred completely smooth. It should take about 2 minutes total, depending on your microwave.
- Stir 1 cup of marshmallows and 1/2 cup of peanuts into the melted chocolate. (If you are swirling two chocolates together, pour the second bowl of melted chocolate into the first bowl with the marshmallows and nuts, and stir very lightly to swirl.) Pour the chocolate across the parchment paper and spread to about 1/3" thickness. Top with the remaining marshmallows and peanuts. Chill in the refrigerator until the chocolate has set, at least an hour. Remove from the refrigerator and break or cut into bite size pieces. Enjoy!
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