NO-BAKE ROCKY ROAD BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield about 16 bars
Number Of Ingredients 12
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.
NO BAKE TOFFEE FUDGE BARS
Take to the stovetop with these fun-to-share bars. Submitted by 'A Turtle's Life for Me' for Hershey's Kitchens, toffee bits swirl with chocolate chips and yield a delicious no-bake dessert.
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 2h20m
Yield 24
Number Of Ingredients 8
Steps:
- Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
- Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
- Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 49.2 g, Cholesterol 27.6 mg, Fat 20.8 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.2 g, Sodium 167.1 mg, Sugar 34.6 g
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
ROCKY ROAD BARS
Chewy bars loaded with the classic Rocky Road trio of marshmallows, chocolate, and nuts. Taken from a newsletter from CHOW.com. These look decadent!
Provided by alligirl
Categories Bar Cookie
Time 1h20m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F; coat a 13-by-9-inch baking dish with butter; set aside.
- Combine 3/4 cup of the chocolate chips and all the butter in a small saucepan.
- Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
- Whisk sugar, eggs, vanilla, and salt in a large bowl until eggs are broken up and smooth.
- Add chocolate mixture and stir to combine; add flour and baking powder and stir until just incorporated.
- Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine.
- Transfer batter to the prepared dish and spread evenly.
- Bake until a toothpick inserted in the center comes out mostly clean, about 25 to 30 minutes; remove from the oven.
- Move the rack to the top of the oven.
- Sprinkle remaining chocolate chips, marshmallows, and nuts over the surface of the batter.
- Return to the oven and continue baking until marshmallows are puffed and golden brown, about 10 minutes more.
- Remove from the oven and cool completely on a wire rack before cutting.
ONE PAN NO BOWL ROCKY ROAD BARS
Make and share this One Pan No Bowl Rocky Road Bars recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Put flour, sugar, cocoa, salt, and pecans into ungreased 8-inch square baking pan. Stir with a fork until blended.
- Add oil and eggs; stir to mix well.
- With rubber spatula, scrape any ingredients clinging to sides, corners, and bottom of pan into batter.
- Bake 15 minutes or until top feels firm.
- Sprinkle with marshmallows and return to oven. Bake 5 minutes longer or until marshmallows have softened.
- Cool in pan on rack; cut into 16 bars.
Nutrition Facts : Calories 185.3, Fat 11.4, SaturatedFat 1.5, Cholesterol 26.4, Sodium 50.5, Carbohydrate 20.4, Fiber 1.1, Sugar 13.2, Protein 2.2
NO BAKE TOFFEE ROCKY ROAD BARS
An Adaptation from the original rocky road bars using toffees/caramels sweets or bars of toffee. Delicious and not sickly.
Provided by EliteTwig
Categories Bar Cookie
Time 1h25m
Yield 12-14 bars, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Line a 25cm x 20cm (10in x 8in) shallow baking tin with clingfilm.
- Melt toffee and butter in a medium sized pan, heat over a very gentle heat and stir continuously.
- Once completely melted and resmbling a thick liqud remove from the heat.
- Add broken biscuits, raisins, nuts, cherries and marshmallows.
- Mix well.
- Transfer mixture to the prepared baking tin.
- Level to surface.
- Chill for 1 hour approx or until firm.
- Remove from tin and peel away clingfilm.
- Cut into 12-14 bars dependent on the size of bar you require.
- To store place in airtight container for upto 4 days.
Nutrition Facts : Calories 191.8, Fat 10.4, SaturatedFat 5.3, Cholesterol 20.3, Sodium 83.2, Carbohydrate 24.9, Fiber 0.7, Sugar 16.6, Protein 1.7
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- Make the Chocolate Mixture: 1. In a small saucepan over low heat, combine chocolate chips, milk, and butter. Heat for about 3 minutes, stirring often, until chocolate is melted and smooth. (ALTERNATE METHOD: Use a microwave-safe bowl and melt on medium power for 2 minutes, stirring the mixture every 30 seconds.)
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