Rocky Road Fudge No Bake Recipes

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

Steps:

• Combine the chocolate chips, condensed milk, and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. *I sometimes melt the chips and butter in the microwave and then add the milk rather than using the double boiler.
• Stir the peanuts and marshmallows into the chocolate mixture.
• Spread the mixture into a 9x13 inch dish lined with wax paper. I use a second sheet of wax paper to flatten the mixture. Spray the paper with cooking spray if you want.
• Chill, covered, for 2 hours or until set. Cut into squares.
• Notes: The hardest part of this recipe is cutting it after it chills. I remove the entire chunk from the pan using the wax paper, and cut it on a cutting board with a butcher knife.
• The actual recipe says to store at room temperature in a covered dish. I always keep it in the fridge, however, because I think it's better chilled.

Steps:

• Melt the chocolate chips, butter and corn syrup in a pan.
• Once it is fully melted and smooth, add in mini marshmallows.
• Take out a small portion of this chocolate and set aside.
• Bash the tea biscuits into bits with some chunks big and small.
• Take the chocolate mixture out of the heat and add in tea biscuits.
• Mix well and even out on a 9 inch square pan. (The pan size depends on how thick you want your fudge to be.).
• Cool for a few minutes and add the remaining chocolate mixture on top to give it a smooth finish.
• Add in toppings of your choice.
• Cool in a dry place for a few hours until it has hardened. You can also leave it in the fridge to lessen hardening time. (Note* if you put it in the fridge, tendency is that once it is out of the fridge, it will melt faster.).
• Once it is hardened, cut into 18 1-inch squares or into desired size and enjoy!
• Note* leave them in the fridge to avoid melting.

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.

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

Steps:

• Line a large 9x13" baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
• In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth.
• Fold in the marshmallows and nuts until they are fully incorporated.
• Press the fudge mixture into the baking pan and place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster).
• When set, lift foil from pan and cut fudge into squares.