Rocky Road Candy Jeannes Way 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.

ROCKY ROAD CANDY JEANNE'S WAY

Steps:

• 1. Open bags of Marshmallows and place in large bowl.
• 2. Butter well, a 9" by 13" pan.
• 3. Open all bags of Milk Chocolate and place in a microwave safe bowl and microwave 1 minute at 50% power 3 to 4 times while stirring each time until chocolate has melted. Watch carefully and do not overheat or burn. Note: if you want a very special Rocky Road (my favorite way to make this) then use Belgian Chocolate instead of the milk chocolate chips. I buy my Belgian chocolate from Trader Joe's and it is the large 1 pound bar of chocolate. I use 1 & 1/2 bars for a bag of marshmallows!
• 4. Add chopped walnuts to marshmallows.
• 5. Add all but about 1 cup of the chocolate to marshmallows and nuts.
• 6. Blend until well incorporated!
• 7. Pour mixture into buttered pan. Press mixture down as much as possible with large spoon or spatula.
• 8. Use remaining chocolate on candy and ice top as you would a cake.
• 9. Cover with plastic wrap and place in refrigerator to set.
• 10. Hints: Once candy sets it does not need to remain in the refrigerator and is easier to cut when it is at room temperature. If you give as a gift it is best to cut in hunks rather than pieces to stay fresh longer. This is not necessary if you give the whole recipe as a gift, which I do all the time. Freezes well!

ROCKY ROAD CANDIES

Steps:

• Line a 9 x 13 inch pan with wax paper.
• In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.

ROCKY ROAD CANDY

Steps:

• Melt the chocolate in the top of a double boiler.
• Line an 8x8 tin with foil (you can butter one but this is easy to lift out and peel away).
• In a large bowl mix the marshmallows, nuts and the coconut.
• Add the melted chocolate, mix well.
• Spread into the prepared tin.
• Chill, when firm cut into small pieces.

CHOCOLATE ROCKY ROAD

Steps:

• Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
• Place the chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl. Heat, uncovered, on 50% power, in 30 second bursts, stirring every time with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts.Remove from the microwave and stir until smooth.
• Stir through the chopped marshmallows, coconut, raspberry lollies and peanuts.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
• Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
• Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2 or until melted.
• Add the marshmallows, coconut, raspberry lollies and peanuts and mix for 5-10 seconds, Reverse, Speed 3 (using the spatula to help mix), or until completely combined.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).

CHRISTMAS ROCKY ROAD

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.

SUPER EASY ROCKY ROAD CANDY

Steps:

• Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.

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.