Butterscotch Rocky Road Food

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

ROCKY ROAD SQUARES

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.

PEANUT BUTTER ROCKY ROAD

Steps:

• Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
• Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
• Stir until melted and smooth.
• Mix in marshmallows and peanuts until evenly coated.
• Spread in buttered square baking pan 8 x 8 x 2-inches.
• Refrigerate until firm, at least 1 hour.
• Cut into bars, 2 x 1-inch.

BUTTERSCOTCH ROCKY ROAD

Steps:

• Butter a 13x9 inch baking pan. Spread marshmallows and pecans evenly on bottom of pan.
• Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in condensed milk.
• Pour butterscotch mixture over marshmallows and pecans, covering entire mixture.
• Let stand in the pan until set. Cut into squares. Store in the refrigerator.

BETTY CROCKER'S BUTTERSCOTCH BROWNIES

Steps:

• Preheeat oven to 350 degrees F. Have ready a well-greased and floured 8- x 8- x2-inch square baking pan.
• Melt shortening over ow heat. Remove from heat and blend in brown sugar. Cool. Stir in egg.
• Sift together and stir in the flour, baking powder and salt. Stir in vanilla and pecans.
• Spread in prepared pan. Bake in preheated oven 25 minutes, until a ligt touch with finger leaves a slight imprint. Do not overbake.
• Cut into bars while warm. Recipe makes 18 bars measuring 2-1/2 x 1-inch.
• Note: Bars will keeep soft and moist if stored in a tightly covered jar.

ROCKY ROAD CUPCAKES (FROM SCRATCH)

Steps:

• Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
• In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
• In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
• Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
• Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
• Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.

EASY ROCKY ROAD

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.

ROCKY ROAD FUDGE

Steps:

• Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
• In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
• Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
• Remove from heat.
• Stir marshmallows into fudge mixture.
• Pour into lined pan; spread evenly.
• Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
• Invert fudge onto cutting board; remove plastic wrap.
• Turn fudge top side up.
• Cut fudge into 36 pieces.
• If not serving right away, store in refrigerator.

BUTTERSCOTCH BARS

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don't over-beat.
• Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.

BUTTERSCOTCH ICING

Steps:

• Combine brown sugar, margarine, milk and salt in a saucepan.
• Boil 3 minutes and add confectioners sugar.
• Mix until smooth.
• Drizzle on top of Rocky Road Nut Cake.