Rocky Road Balls Food

ROCKY ROAD

Steps:

• Line an 8x8-inch baking pan with foil or parchment paper. Set aside.
• In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave for 30 seconds. Heat more, at 20-second intervals, stirring in between each interval, until melted. Stir in vanilla extract. Fold in marshmallows, nuts, and cookies.
• Spread mixture into prepared pan. Refrigerate for at least 2 hours, or until set. Lift from pan using the foil or parchment paper, and cut into squares. Keep in the fridge. I like to take it out of the fridge 15 minutes before serving.

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.

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.

ROCKY ROAD POPCORN BALLS

Steps:

• 1. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and pecans in large bowl sprayed with cooking spray; set aside.
• 2. Melt butter in medium saucepan over medium heat. Add marshmallows and heat 5 minutes or until melted, stirring frequently. Stir in hot cocoa mix.
• 3. Pour over popcorn mixture. Stir well with spoon sprayed with cooking spray. Moisten hands with water. Form popcorn mixture into 16 balls. Store in tightly sealed container up to 3 days.

ROCKY ROAD BALLS

Steps:

• COMBINE crushed Grahams, chopped Grahams, condensed milk, chopped peanuts and 1/4 cup marshmallows in a large bowl. Blend well.
• SHAPE mixture into one-inch balls.
• ROLL the balls in the remaining mini-marshmallows to finish. Chill before serving.

ROCKY ROAD SNOWBALLS (NO BAKE!)

Steps:

• In large bowl, stir all filling ingredients together (you may need to use your hands to thoroughly combine, as dough may be stiff).
• Take 2-3 teaspoons filling and roll into a ball (if dough is too sticky, refrigerate until easier to handle, about 30 minutes). Roll in coating(s) of choice.
• Place on parchment paper lined baking sheet, cover and refrigerate until firm (about 4 hours). Keep refrigerated.