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
Fast, easy and Delicious!
Provided by Christi
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 6
Number Of Ingredients 3
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!
Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g
ROCKY ROAD FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.
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.
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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