Crispy Rocky Road Bites Food

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.

CRISPY ROCKY ROAD BITES

Steps:

• Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large pot, melt the butter over medium-low heat. Stir in 4 cups marshmallows until melted. Remove from the heat and stir in the cereal and 1/2 cup peanuts.
• Transfer the mixture to the prepared baking dish and press into an even layer. Sprinkle the chocolate chips and the remaining marshmallows and 1/2 cup peanuts on top. Bake until the chocolate melts, about 5 minutes. Let cool for 30 minutes, then refrigerate until the chocolate is firm, about 2 hours. Cut into 1-inch squares.

ROCKY ROAD BROWNIE BITES

Steps:

• Preheat oven to 350 degrees F.
• Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
• In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
• Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.

ROCKY-ROAD BITES

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool completely.
• Place 30 mini foil baking cups on a rimmed baking sheet. Place 1 toasted almond in bottom of each cup. Carefully pour enough chocolate into cups to fill two-thirds of the way, stirring chocolate frequently while filling to ensure it stays tempered. Press 2 marshmallows into each cup to partially submerge in chocolate, then press 1 more toasted almond and several pieces of pretzel into each cup.
• Let stand until chocolate is hard and dry, about 2 hours. Serve, or store in an airtight container at room temperature up to 2 weeks.

ROCKY ROAD BITES

Steps:

• Toast walnuts on a baking sheet at 350º for 6 minutes.
• Chop roughly and set aside.
• Line an 8" square baking pan with foil, pressing the foil into the corners and leaving a 2" overhang on two opposite sides.
• Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, about 5 minutes, stirring constantly.
• When the chocolate is almost fully melted, remove the bowl from the heat and stir to melt the remaining pieces.
• Let cool at room temperature for 5 minutes.
• Stir in 1 cup of the marshmallows, 1 cup of the walnuts and all graham cracker pieces.
• Spread the mixture into the prepared pan.
• Sprinkle with remaining ½ cup of marshmallows and ¼ cup of walnuts, pressing down lightly to adhere.
• Let stand at room temperature until the chocolate sets, about 2 hours, or 1 hour in refrigerator.
• Grab foil overhang to lift the set mixture out of the pan, and place on a cutting board.
• Peel the foil from the sides.
• Using a bench scraper or a sharp knife, cut into small squares (20-30 depending on desired piece size).
• Store, layered between sheets of wax paper in an airtight container for up to 1 week, or refrigerate up to 3 weeks.

ROCKY ROAD BROWNIE BITES

Steps:

• Preheat oven according to brownie mix directions.
• Prepare brownie mix according to box directions.
• Mix in slivered almonds.
• Coarsely chop chocolate chips and mix into brownie and almond mixture.
• Spray mini muffin tin with non-stick spray.
• Spoon brownie mixture into mini muffin tin.
• Place one mini marshmallow on top of each brownie, press down slightly.
• Bake according to brownie mix directions.