One Pan No Bowl Rocky Road 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 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.

ONE PAN NO BOWL ROCKY ROAD BARS

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.

ROCKY ROAD BARS

Steps:

• Preheat oven to 350*.
• CRUST - Place chocolate and shortening in a 9" x 13" pan and melt in the oven.
• Remove from oven and add crumbs, nuts and coconut, mixing well. Press firmly into bottom of pan.
• TOPPING - Layer marshmallows, coconut and nuts over the crust.
• Drizzle the sweetened condensed milk over the top.
• Bake @ 350* for 25-30 minutes (until golden).
• Remove from oven and cool.
• Melt remaining 3 squares of chocolate over hot water.
• Drizzle over cooled bar.
• Chill to set chocolate , then cut into bars.

PEANUT ROCKY ROAD BARS

Steps:

• Line 8x8x2" bkaing pan with heavy duty plastic wrap, allowing plastic to hang over sides of pan. In a small bowl, combine chocolate and butter. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Add peanut butter and vanilla, stirring to combine.
• Combine 1/3 cup chocolate mixture with graham cracker crumbs. Press into bottom of prepared pan. Combine remaining chocolate mixture with marshmallows, 3/4 cup peanuts and toffee bits, being sure to completely coat marshmallows. Pour into pan, pressing down gently. Top evenly with remaining 3/4 cup peanuts, pressing down gently with hands. Cover with heavy duty plastic wrap; freeze for 2 hours. Remove from pan using plastic wrap as handles. Invert onto a cutting board. Spread melted candy coating evenly over candy. Allow chocolate to set at room temperature. Once chocolate is set, invert candy. Using serrated knife, cut into 4x1" bars.

ROCKY ROAD BARS

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with condensed milk and margarine. Remove from heat.
• In large bowl - combine nuts and marshmallows - fold in chocolate mixture.
• Spread in wax paper lined 13 x 9 inch pan.
• Chill at least 2 hours. Remove from pan and peel off wax paper.
• Cut into squares - store covered at room temperature (won't last long anyways) or freeze in waxed paper.

ROCKY ROAD BARS

Steps:

• Heat oven to 350:. Grease and flour rectangular pan, 13x9 inches.
• Mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth.
• Stir in remaining cake mix and the nuts.
• Spread in pan.
• Bake 20 minutes; sprinkle with marshmallows.
• Bake 10-15 minutes or until marshmallows are puffed and golden.
• Microwave frosting in microwaveable bowl uncovered on high 15 seconds.
• Drizzle over bars.
• Cool completely.
• For easier cutting, use plastic knife dipped in hot water.
• Cut into 6 rows by 4 rows.