Rocky Road Frosting Recipes

Steps:

• 1. In a 2 qt saucepan, combine chocolate, half the marshmallows, water and butter. Heat until blended stirring constantly.
• 2. Cool slightly. Add sugar and vanilla. Beat until thick.
• 3. Stir in remaining marshmallows. Add nuts if desired.
• 4. Frosts top on one 9 x 13 cake.

Steps:

• 1. In a 2 qt. saucepan combine chocolate, 1 cup marshmallows, water and butter. Heat until well blended stirring constantly.
• 2. cool slightly. Add powdered sugar and vanilla. Beat until thick.
• 3. Stir in remaining ingredients. Frost top of 9 x 13 cake.

Steps:

• In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat.
• Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate.
• Let stand until the mixture is at room temperature.
• Using an electric mixer at high speed, whip the chocolate until it holds soft peaks.
• Fold in the remaining chocolate chips, marshmallows, and nuts.
• Frost as desired.

Steps:

• Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.
• Boil, stirring constantly, for 2 minutes.
• Remove the pan from the heat, add the chocolate chips, and stir until they are melted.
• Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes.
• Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.
• Turn the frosting out onto the cooled cake, then spread evenly with a spatula until the frosting covers the entire cake.
• Or spread onto cooled cupcakes.

Steps:

• Mix first 4 ingredients in medium sauce-pan. Stir over medium-low heat just until marshmallows and chocolate are melted, about 3 minutes. Transfer to large bowl. Mix in powdered sugar and vanilla. Place bowl in larger bowl filled with ice and water. Using electric mixer, beat until frosting is cool, thick and spreadable.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
• Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered

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.