Rocky Road Cocktail Food

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 BARS

Steps:

• Heat the oven to 350°F; coat a 13-by-9-inch baking dish with butter; set aside.
• Combine 3/4 cup of the chocolate chips and all the butter in a small saucepan.
• Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
• Whisk sugar, eggs, vanilla, and salt in a large bowl until eggs are broken up and smooth.
• Add chocolate mixture and stir to combine; add flour and baking powder and stir until just incorporated.
• Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine.
• Transfer batter to the prepared dish and spread evenly.
• Bake until a toothpick inserted in the center comes out mostly clean, about 25 to 30 minutes; remove from the oven.
• Move the rack to the top of the oven.
• Sprinkle remaining chocolate chips, marshmallows, and nuts over the surface of the batter.
• Return to the oven and continue baking until marshmallows are puffed and golden brown, about 10 minutes more.
• Remove from the oven and cool completely on a wire rack before cutting.

ULTIMATE ROCKY ROAD

Steps:

• Line a shallow, rectangular tin with greaseproof paper.
• Melt the chocolate, butter and golden syrup in a fairly large saucepan over a low heat until completley smooth and glossy.
• Bash the Maltesers with a rolling pin slightly, but leave some whole pieces. Do the same with the Crunchie.
• Add the peanuts, fudge, marshmallows, Maltesers and the Crunchie to the chocolate mix and combine thoroughly.
• Pour into the lined tin and chill for a few hours until completely set.
• When set, cut into small pieces and store in an airtight box in the fridge.

ROCKY ROAD COCA COLA BARS

Steps:

• Preheat oven to 350 degrees.
• Bars:.
• In a large microwave safe bowl, heat butter and Coca Cola until butter melts.
• Stir in flour, sugar, cocoa and salt.
• Whisk in eggs, buttermilk, baking soda and vanilla.
• Pour into greased 9"x13" baking pan.
• Bake for 30 minutes or until toothpick inserted into the center comes out clean.
• Frosting:.
• Bring butter, Coca Cola, coffee granules and water to a boil on top of a stove or in microwave.
• Stir in powdered sugar and cocoa until well blended.
• Fold in nuts and marshmallows.
• When cake is done, pour frosting over the hot cake, spreading it to cover.
• Cool completely (Cake may be stored at room temperature for several days or frozen).
• Before serving, cut into 1 1/2 inch bars.

ROCKY ROAD COCKTAIL

Steps:

• Build all ingredients in a glass lined with chocolate & strawberry toppings.
• Garnish with a fresh strawberry & a marshmallow.

WHITE CHOCOLATE ROCKY ROAD

Steps:

• Butter a 20 x 5cm deep square baking tray and line with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir occasionally until fully melted and smooth.
• Mix the custard creams, pistachios, dried cherries and marshmallows into the melted chocolate mixture, reserving a little of each to decorate later, until evenly coated. Tip the rocky road mixture into the prepared tray, smooth the surface with the back of a wooden spoon, then poke the reserved ingredients and jazzies into the top and scatter with the sprinkles. Chill in the fridge for at least 2 hrs until firm, or overnight.
• Run a sharp kitchen knife under a hot tap, wipe dry, then cut the rocky road into 16 squares. Will keep in an airtight container for up to two weeks.

ROCKY ROAD CLUSTERS

Steps:

• Melt the butter, chocolate and golden syrup in a heatproof bowl over a pan of just simmering water, stirring occasionally.
• Break the biscuits into pieces into another bowl, then add the marshmallows, pecans and sultanas. Pour in the melted chocolate and gently stir everything together until well-coated. Drop spoonfuls of the mixture onto a baking tray lined with baking parchment, then dust each with some edible gold lustre, if using. Chill for 1 hr before packaging. Will keep in the fridge for up to three days.

ROCKY ROAD CRUNCH BARS

Steps:

• Microwave honey & butter in large bowl on high for 1 minute; stir till well blended.
• Add marshmallow, toss to coat & microwave 1 1/2 minutes or till marshmallows puff up. Stir till well blended.
• Add remaining ingredients & mix well.
• Pour in a well buttered, foil lined 13X9 inch pan.
• Cool & cut into 24 bars.

ROCKY ROAD BARS

Steps:

• Mix butter and cookie crumbs; press onto bottom of 9-inch square pan.
• Beat dry pudding mix, sugar and boiling water until well blended. Pour over crust; spread to completely cover crust. Top with nuts and marshmallows; drizzle with chocolate.
• Refrigerate 1 hour or until firm before cutting into bars. Keep refrigerated.

ROCKY ROAD

Steps:

• Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
• Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.