Rocky Road Cookie Pizza Food

ROCKY ROAD COOKIE PIZZA

Steps:

• Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 12 to 17 minutes or until light golden brown
• Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
• Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.

ROCKY ROAD PIZZA

Steps:

• On a lightly floured surface, roll pastry into a 9-in. circle; place on a lightly greased baking sheet. Prick with a fork. Bake at 450° for 8-10 minutes or until lightly browned. Sprinkle with chocolate chips. Bake 1-2 minutes longer or until chocolate is softened., Spread chocolate over crust to within 1/2 in. of edges. Sprinkle with marshmallows. Bake for 1-2 minutes or until marshmallows puff slightly and are lightly browned. Sprinkle with peanuts. Remove to a wire rack to cool.

CHOCOLATE ROCKY ROAD COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
• In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
• Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

ROCKY ROAD COOKIES

Steps:

• Preheat oven to 325°F. Line two cookie sheets with parchment paper.
• In a medium microwave-safe bowl, add 1 cup of the chocolate morsels and the butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is okay.) Set aside.
• While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.
• Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.
• Add the flour, cocoa powder, baking powder, and salt. Stir well to incorporate, but don't over mix. The mixture should be very loose, just like a brownie mix.
• Stir in the remaining 1½ cups of the chocolate chunks and the almonds, reserving a little of each to press into the tops of the cookies, if desired.
• Set the cookie dough in the freezer for 15 minutes.
• When ready, using a 3 tablespoon scoop, scoop the cookie dough and place each cookie 2 inches apart on the lined baking sheets.
• Top with reserved chocolate chunks, almonds, and mini marshmallows, pressing down slightly. This will give the cookies that 'rocky road' look. (Note: When adding the marshmallows, try to keep them in the middle of the cookie dough ball.)
• Bake for 13-15 minutes. Let cool on the cookie sheet before serving. Store leftovers in an airtight container.

ROCKY ROAD COOKIE PIZZA

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press dough onto a greased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown., Sprinkle with marshmallows, chips and peanuts. Bake 5-10 minutes longer or until marshmallows are puffed. Drizzle with caramel topping. Cool on a wire rack.

ROCKY ROAD "PIZZA"

Steps:

• Line 9-inch round pan with plastic wrap. Finely crush 24 cookies; mix with butter. Press onto bottom of prepared pan. Chop remaining cookies.
• Mix cream cheese and sugar in medium bowl until blended. Gently stir in COOL WHIP; spread onto crust. Top with nuts, marshmallows and chopped cookies; press lightly into cream cheese layer. Drizzle with chocolate.
• Refrigerate 1 hour or until firm.

ROCKY ROAD COOKIES

Steps:

• Heat oven to 350°F.
• Bake 24 cookies as directed on container. Immediately place 4 marshmallows on top of each cookie, top with walnut half.
• Bake an additional 1 to 2 minutes or until marshmallows are softened. Cool completely.

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.

OREO COOKIES AND CREAM ROCKY ROAD

Steps:

• Line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, add marshmallows and 200 grams (2 and 1/2 cups) chopped Oreo cookies.
• Melt your white chocolate in the microwave, stirring in between 20 seconds bursts, until it is just melted and has no lumps.
• Pour melted chocolate over your cookies and marshmallows and give it a good stir. Once everything is is coated in chocolate, pour into your prepared pan and gently smooth the top.
• Add extra 40 grams (1/2 cup) Oreo cookies on top. Place in the fridge for at least 1 hour or until chocolate has set.
• Cut into small squares to serve. Store Cookies and Cream Rocky Road in the fridge.

ROCKY ROAD COOKIE PIZZA

Steps:

• Preheat oven at 350 degrees.
• Press or roll (using powder sugar) cookie dough to a lightly buttered 12 inch pizza pan.
• Cook 15- 20 minutes till lightly brown.
• Remove from oven.
• Sprinkle evenly with peanuts, chocolate chips, and marshmallows.
• Drizzle with caramel topping.
• Bake addition 5-10 till marshmallows are lightly brown.
• Let cool for 10 minutes.
• Cut into slices or squares.
• Yummy served with vanilla ice cream.

ROCKY ROAD COOKIES

Steps:

• Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, cocoa powder, baking soda, salt and 1/2 cup chocolate chips,
• In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
• Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, chocolate chips and sliced almonds, mixing on low or by hand just until combined.
• Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Press 3-4 mini marshmallows into each cookie and add additional almond pieces and chocolate chips to the outside of the dough balls.
• Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.

ROCKY ROAD TASSIES

Steps:

• In a medium bowl, combine 1/2 cup butter and cream cheese. Beat with an electric mixer on medium speed until mixture is combined. Add flour. Beat on low speed just until combined. Cover and chill dough for 30 to 60 minutes or until easy to handle.
• Preheat oven to 325 degrees F. Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside.
• In a small saucepan, combine 1/2 cup chocolate pieces and 2 tablespoons butter; heat and stir over low heat until melted. Remove from heat. Whisk in sugar, egg, and vanilla. Spoon chocolate mixture evenly into the pastry-lined cups.
• Bake in the preheated oven for 20 to 25 minutes or until filling is puffed and pastry is golden brown. Quickly top tassies with pecans, the 2 tablespoons chocolate pieces, and the marshmallows. Bake 1 to 2 minutes more or until marshmallows are softened. Cool tassies in pan on wire rack for 5 minutes. Run a thin knife or thin metal spatula around the edge of each tassie and carefully remove from the muffin cup. Transfer tassies to a wire rack; let cool. Makes 24 tassies.

ROCKY ROAD COOKIE PIZZA

Steps:

• 1. I made this recipe in day camp, so the directions are as made there...
• 2. Line a disposable cookie sheet with foil and spray with PAM. Slice dough thin, press into pan. Bake at 350 degrees 13-16 minutes in a box oven. Remove. Sprinkle with the items, drizzle with caramel. Bake 5-10 minutes more. Cool completely, cut into pieces.
• 3. NOTE: you can use any topping or cookie dough flavor you would like, this was wonderful. The tin foil makes it easy to turn if you have hot spots, also easy to remove for cutting at the picnic table.

ROCKY ROAD COOKIE PIZZA

Steps:

• 1 Heat oven to 350?F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown 2 Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping. 3 Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.