ROCKY ROAD CHOCOLATE BARK
Here's a recipe from the Nov 2005 issue of Favorite Name Brand Recipes, 'A Passion for Chocolate,' featuring Baker's chocolate.'
Provided by Sydney Mike
Categories Candy
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
- Remove from microwave & stir until chocolate is completely melted.
- Add last 3 ingredients, mixing well.
- Spread onto wax paper-covered baking sheet.
- Refrigerate 1 hour or until firm.
- Break into about 10 pieces.
- Store in tightly covered container at room temperature.
Nutrition Facts : Calories 237.6, Fat 15.4, SaturatedFat 7.3, Sodium 71.6, Carbohydrate 28.2, Fiber 2.9, Sugar 22.5, Protein 3.5
ROCKY ROAD CHOCOLATE BARK
Chocolate, peanuts, marshmallows. Check, check, check. Classic rocky road ingredients and chocolate sandwich cookies team up to make this scrumptious, easy-to-make bark.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 20 servings
Number Of Ingredients 4
Steps:
- Combine ingredients.
- Spread onto parchment- or waxed paper-covered baking sheet.
- Refrigerate 1 hour or until firm, then break into small pieces.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PEANUT ROCKY ROAD BARK
A sweet treat for entertaining, potlucks, or to bring as a hostess gift.
Provided by Ina Garten
Categories chocolate,dessert,nuts
Time 3h20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Using a pencil, draw an 8 x 11-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
- Place three-quarters of the bittersweet chocolate in a heatproof glass bowl and put it in the microwave on high for 30 seconds. (Time it carefully.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the peanuts, chocolate chips and marshmallows. Press them lightly so they will set in the chocolate.
- Place the white chocolate in a small, heatproof glass bowl and microwave it for 30 seconds. Stir with a rubber spatula and return to the microwave for 15 seconds, then stir again. Continue to heat and stir in 15-second intervals until the chocolate is just melted.
- Using a spoon, drizzle the white chocolate onto the bark in straight lines.
- Set aside for at least 3 hours until very firm. Cut or break the bark in 16 pieces and serve at room temperature.
ROCKY ROAD BARK
Steps:
- Place the chocolate in a food processor fitted with the blade attachment. Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
- Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest.
- Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
- Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free.
- If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91 degrees F.
- As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
- Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes.
- Break into large pieces to serve. Store in an airtight container in a cool, dark place.
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.
BAKER'S ONE BOWL ROCKY ROAD CHOCOLATE BARK
You can't actually win a bake sale...or can you? Bring a batch of this BAKER'S ONE BOWL Rocky Road Chocolate Bark and watch it fly off the table!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 10 servings, one piece each.
Number Of Ingredients 4
Steps:
- Microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Add remaining ingredients; mix well. Spread onto parchment paper-covered baking sheet or tray.
- Refrigerate 1 hour or until firm. Break into 10 pieces. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
ROCKY ROAD BARK
Make and share this Rocky Road Bark recipe from Food.com.
Provided by hungrykitten
Categories Candy
Time 25m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees. Line 8 inch square baking pan with heavy duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch of foil overhangs top of pan on all sides. In single layer, line bottom of pan with graham crackers, breaking them if necessary to fit tightly.
- Combine butter, brown sugar, and salt in small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved. Scrape mixture onto graham crackers and smooth with small spatula so that mixture covers crackers completely. Bake until caramel is bubbling, about 10 minutes.
- Remove pan from oven, sprinkle with chocolate chips, and return to oven to soften chocolate, 1 to 2 minutes. Remove from oven, and using spatula, smooth chocolate into even layer.
- Sprinkle marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack 30 minutes, then freeze until chocolate hardens, 30 minutes.
- Grabbing overhang, lift foil from pan onto cutting board and use sharp chef's knife to cut bark into 2 inch squares.
- Will keep in an airtight container in refrigerator up to 1 week.
Nutrition Facts : Calories 102.7, Fat 7.6, SaturatedFat 3.2, Cholesterol 11.9, Sodium 93.8, Carbohydrate 8.8, Fiber 0.5, Sugar 6.5, Protein 0.7
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