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 BROWNIE BITES
My son's favorite ice cream flavor lately is Rocky Road so I thought I'd make a brownie to echo those flavors of chocolate fudge, marshmallows and almonds. Making them one bite in a mini-muffin tin makes them super easy to snack on or pack in a lunchbox. They're also great to make for any group you may have to prepare for -- like your turn for soccer snack or a school party. You may want to leave the nuts out to accommodate allergies if sending them to school, though.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
- In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
- Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.
ROCKY-ROAD BITES
If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool completely.
- Place 30 mini foil baking cups on a rimmed baking sheet. Place 1 toasted almond in bottom of each cup. Carefully pour enough chocolate into cups to fill two-thirds of the way, stirring chocolate frequently while filling to ensure it stays tempered. Press 2 marshmallows into each cup to partially submerge in chocolate, then press 1 more toasted almond and several pieces of pretzel into each cup.
- Let stand until chocolate is hard and dry, about 2 hours. Serve, or store in an airtight container at room temperature up to 2 weeks.
EASTER ROCKY ROAD
Kids will love using up leftover chocolate in this clever no-bake Easter rocky road. Make a sweet treat filled with mini eggs from BBC Good Food reader Zara Gilford
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Makes 8-10 bars
Number Of Ingredients 8
Steps:
- Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
- Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
- Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.
- Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
- Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.
Nutrition Facts : Calories 399 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
ROCKY ROAD FUDGE BITES
Rocky road isn't just for ice cream. Add marshmallows and peanuts to chocolate fudge to get that delicious mix of flavors in a chewy, crunchy treat.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave half the chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Press onto bottom of prepared pan.
- Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with marshmallows and nuts. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 22 g, Protein 1 g
CHRISTMAS ROCKY ROAD
Adapt this festive rocky road however you like. It's great for using up leftover Christmas sweets and biscuits, and you can get kids involved in making them, too
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield 20 squares
Number Of Ingredients 8
Steps:
- Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces - they need to be no smaller than a pea, but not too chunky or your rocky road won't hold together.
- Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
- Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
- Tip the mixture into the tin, then level the top - it doesn't need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.
Nutrition Facts : Calories 286 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ROCKY ROAD BITES
If you don't have graham crackers any crisp cookie will work just fine. Servings are approximate, depending on how big or small you cut them. If you prefer, use semi-sweet chocolate.
Provided by dojemi
Categories < 30 Mins
Time 26m
Yield 20-30 bars
Number Of Ingredients 5
Steps:
- Toast walnuts on a baking sheet at 350º for 6 minutes.
- Chop roughly and set aside.
- Line an 8" square baking pan with foil, pressing the foil into the corners and leaving a 2" overhang on two opposite sides.
- Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, about 5 minutes, stirring constantly.
- When the chocolate is almost fully melted, remove the bowl from the heat and stir to melt the remaining pieces.
- Let cool at room temperature for 5 minutes.
- Stir in 1 cup of the marshmallows, 1 cup of the walnuts and all graham cracker pieces.
- Spread the mixture into the prepared pan.
- Sprinkle with remaining ½ cup of marshmallows and ¼ cup of walnuts, pressing down lightly to adhere.
- Let stand at room temperature until the chocolate sets, about 2 hours, or 1 hour in refrigerator.
- Grab foil overhang to lift the set mixture out of the pan, and place on a cutting board.
- Peel the foil from the sides.
- Using a bench scraper or a sharp knife, cut into small squares (20-30 depending on desired piece size).
- Store, layered between sheets of wax paper in an airtight container for up to 1 week, or refrigerate up to 3 weeks.
Nutrition Facts : Calories 87.7, Fat 6.3, SaturatedFat 1.2, Cholesterol 3, Sodium 28.7, Carbohydrate 7.3, Fiber 0.6, Sugar 3.7, Protein 1.5
ROCKY ROAD BROWNIE BITES
A yummy combination of two favorite desserts! Goes great with ice cream or perfect right out of the oven!!
Provided by knightgoddess
Categories Dessert
Time 45m
Yield 24 muffins
Number Of Ingredients 7
Steps:
- Preheat oven according to brownie mix directions.
- Prepare brownie mix according to box directions.
- Mix in slivered almonds.
- Coarsely chop chocolate chips and mix into brownie and almond mixture.
- Spray mini muffin tin with non-stick spray.
- Spoon brownie mixture into mini muffin tin.
- Place one mini marshmallow on top of each brownie, press down slightly.
- Bake according to brownie mix directions.
Nutrition Facts : Calories 158, Fat 9.4, SaturatedFat 1.7, Cholesterol 7.8, Sodium 61.3, Carbohydrate 18.3, Fiber 0.8, Sugar 2.5, Protein 2.2
CRISPY ROCKY ROAD BITES
Make and share this Crispy Rocky Road Bites recipe from Food.com.
Provided by hungrykitten
Categories Dessert
Time 20m
Yield 40 bites
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large pot, melt the butter over medium-low heat. Stir in 4 cups marshmallows until melted. Remove from the heat and stir in the cereal and 1/2 cup peanuts.
- Transfer the mixture to the prepared baking dish and press into an even layer. Sprinkle the chocolate chips and the remaining marshmallows and 1/2 cup peanuts on top. Bake until the chocolate melts, about 5 minutes. Let cool for 30 minutes, then refrigerate until the chocolate is firm, about 2 hours. Cut into 1-inch squares.
Nutrition Facts : Calories 123.2, Fat 6.6, SaturatedFat 2.6, Cholesterol 3, Sodium 93.3, Carbohydrate 16.3, Fiber 1, Sugar 9.5, Protein 2.1
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