Rocky Road Treat Recipes

Steps:

• In a microwave or in a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cups almonds and 1 cup chocolate chunks. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Melt 1 package chocolate chunks in microwave; spread over top. Sprinkle with remaining remaining package marshmallows, almonds and chocolate chunks. If desired, toast marshmallows using a kitchen torch. Cut into bars.

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:

• Create a large cone shape out of a large piece of cardboard, and tape together, line with baking paper so that it doesn't stick to cardboard. Make sure the small cone end is secure so that no mixture can escape.
• Melt milk chocolate in the microwave, 1 minute to 30 seconds at a time until smooth and lump free.
• Add chopped marshmallows (pink & white) and chopped turkish delight, and peanuts.
• Mix together well and pour into the cone shape, and pack it down.
• Put the cone upside down, with cone tip down, into a large vase and allow to set overnight.
• Remove cardboard and baking paper and place upright on a platter.
• Melt the dark chocolate and ice the cone. Allow to set.
• Melt the white chocolate and drizzle from the top down.
• Place an angel or star shape on top and wrap christmas tinsel around the tree.
• Chop to serve! Lovely flavour if you add liquor or essence.

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.