NO-BAKE ROCKY ROAD BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield about 16 bars
Number Of Ingredients 12
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.
ROCKY ROAD SQUARES
These are always demanded for when I make multiple batches of goodies. Note: cooking time is cooling time.
Provided by Sam 3
Categories Dessert
Time 1h20m
Yield 12-18 serving(s)
Number Of Ingredients 4
Steps:
- Line a 9x13-inch pan with waxed paper, cut to fit. Set aside.
- Measure chocolate chips into med saucepan. Stir at low heat until melted.
- Remove from stove, continue stirring until smooth.
- Stir in peanut butter until evenly blended.
- In a large bowl, mix marshmallows and nuts.
- Pour in the chocolate mixture and stir until just combined.
- Spread into pan and refrigerate until firm.
- With sharp knife, cut into squares.
- *Note: Half recipe uses an 8-inch square pan.
Nutrition Facts : Calories 448.2, Fat 27.7, SaturatedFat 12.2, Sodium 118.2, Carbohydrate 53.5, Fiber 4.6, Sugar 42.1, Protein 8.1
ROCKY ROAD BARS
Steps:
- Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
- To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
- To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
- Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
- To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.
ROCKY ROAD SQUARES
Reminds one of that yummy ice cream flavor.
Provided by Dale
Categories Desserts Cookies Bar Cookie Recipes
Yield 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9 x 13 inch baking pan melt the butter and sprinkle the graham cracker crumbs over the melted butter. Mix together and press onto bottom of pan.
- Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle the condensed milk evenly over all.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with the melted chocolate. Cool completely and cut into squares.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 21.8 g, Cholesterol 11.8 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 72.8 mg, Sugar 17.3 g
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
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