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
CHOCOLATE ROCK
Recipe is from my "I love Chocolate" cookbook. This dish combines semi-sweet, milk and white chocolate along with delicious toasted pecans. Can't resist adding this to my collection of holiday chocolate recipes.
Provided by DailyInspiration
Categories Candy
Time 45m
Yield 1 1/4 pounds
Number Of Ingredients 5
Steps:
- Line a cookie sheet with aluminum foil. In a double boiler, melt the semisweet and milk chocolates with the oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
- Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate might thicken slightly as it cools). Stir the pecans and chopped white chocolate into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet. Spread to the desired thickness. Refrigerate 20 - 30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces.
Nutrition Facts : Calories 2802.9, Fat 224.8, SaturatedFat 103, Cholesterol 59.9, Sodium 263.4, Carbohydrate 214, Fiber 35.6, Sugar 154.8, Protein 43.6
WHITE CHOCOLATE ROCKY ROAD
Give standard rocky road a Christmas twist with pistachios, cherries, custard creams, white jazzies and seasonal dried fruit. It's a great festive treat
Provided by Cate Dixon
Time 15m
Yield Makes 16 squares
Number Of Ingredients 8
Steps:
- Butter a 20 x 5cm deep square baking tray and line with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir occasionally until fully melted and smooth.
- Mix the custard creams, pistachios, dried cherries and marshmallows into the melted chocolate mixture, reserving a little of each to decorate later, until evenly coated. Tip the rocky road mixture into the prepared tray, smooth the surface with the back of a wooden spoon, then poke the reserved ingredients and jazzies into the top and scatter with the sprinkles. Chill in the fridge for at least 2 hrs until firm, or overnight.
- Run a sharp kitchen knife under a hot tap, wipe dry, then cut the rocky road into 16 squares. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 325 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
EASTER ROCKY ROAD
Kids will love using up leftover chocolate in this clever no-bake Easter rocky road. Make a sweet treat filled with mini eggs from BBC Good Food reader Zara Gilford
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Makes 8-10 bars
Number Of Ingredients 8
Steps:
- Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
- Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
- Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.
- Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
- Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.
Nutrition Facts : Calories 399 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE ROCKS COOKIES
These egg free, whole grain cookies are chewy yet slightly crisp, and the perfect balance between "thin", "flat", "oat" and "chocolate. Chocolate rocks make a great alternative to other standard chocolate chips or candy coated chocolate, but you can of course use those too if you can't find the rocks (avail. online: http://www.nuts.com/chocolatessweets/chocolate-rocks/).
Provided by YummySmellsca
Categories Drop Cookies
Time 40m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375F and line a baking sheet with silicone or parchment.
- In a small cup, whisk together the chia and water. Let stand 5 minutes.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
- In a large bowl, beat together the shortening, butter, sugars and corn syrup.
- Add chia mixture and vanilla, beat well.
- Add dry ingredients to the creamed ingredients, beat until combined.
- By hand, mix in the rolled oats and chocolate rocks.
- *Optional step: wrap dough and chill 1 hour, up to overnight*.
- Scoop scant tablespoons of dough onto the cookie sheet.
- Bake one sheet at a time for 10 minutes.
Nutrition Facts : Calories 127.4, Fat 7.1, SaturatedFat 3.4, Cholesterol 5.5, Sodium 81.1, Carbohydrate 16.5, Fiber 1.6, Sugar 8.2, Protein 1.7
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