Frozen Rocky Road Bars Food

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.

ROCKY ROAD BARS

Steps:

• Mix butter and cookie crumbs; press onto bottom of 9-inch square pan.
• Beat dry pudding mix, sugar and boiling water until well blended. Pour over crust; spread to completely cover crust. Top with nuts and marshmallows; drizzle with chocolate.
• Refrigerate 1 hour or until firm before cutting into bars. Keep refrigerated.

ROCKY ROAD COCA COLA BARS

Steps:

• Preheat oven to 350 degrees.
• Bars:.
• In a large microwave safe bowl, heat butter and Coca Cola until butter melts.
• Stir in flour, sugar, cocoa and salt.
• Whisk in eggs, buttermilk, baking soda and vanilla.
• Pour into greased 9"x13" baking pan.
• Bake for 30 minutes or until toothpick inserted into the center comes out clean.
• Frosting:.
• Bring butter, Coca Cola, coffee granules and water to a boil on top of a stove or in microwave.
• Stir in powdered sugar and cocoa until well blended.
• Fold in nuts and marshmallows.
• When cake is done, pour frosting over the hot cake, spreading it to cover.
• Cool completely (Cake may be stored at room temperature for several days or frozen).
• Before serving, cut into 1 1/2 inch bars.

ROCKY ROAD FREEZE

Steps:

• In a small bowl, combine the milk and chocolate syrup; set aside. In a large bowl, beat cream until stiff peaks form. Fold in chocolate mixture, marshmallows, chocolate chips and peanuts. , Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving.

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.