Easter Rocky Road Cheesecake Bars Food

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

ROCKY ROAD CHEESECAKE

Steps:

• Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil. Coat the inside of the pan with cooking spray.
• Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sugar, eggs, 3/4 cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out).
• Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth.
• Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each). Stir the melted chocolate mixture into one of the batters. Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread. Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.
• Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes. Remove the cheesecake from the water bath and transfer to a rack. Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight.
• Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts. Press into the sides of the cake.

ROCKY ROAD CHEESECAKE PUDDING

Steps:

• Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
• Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
• Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted - turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
• Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
• Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture - don't let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
• Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

EASTER ROCKY ROAD

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.