Rocky Road Crunch Bars Food

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ROCKY ROAD CRUNCH BARS - NIGELLA LAWSON



Rocky Road Crunch Bars - Nigella Lawson image

Make and share this Rocky Road Crunch Bars - Nigella Lawson recipe from Food.com.

Provided by DrGaellon

Categories     Bar Cookie

Time 15m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 6

10 ounces semisweet chocolate
9 tablespoons unsalted butter, softened
3 tablespoons golden syrup or 1/4 cup corn syrup
8 ounces digestive biscuits (or other hard, plain cookie) or 8 ounces ginger snaps (or other hard, plain cookie)
2 cups mini marshmallows
2 tablespoons powdered sugar

Steps:

  • Melt chocolate, butter and golden syrup together over low heat.
  • Put digestive biscuits in a ziptop bag. Bash with a rolling pin until you have a mixture of coarse and fine crumbs.
  • Remove 1/2 cup of the melted chocolate mixture and set aside. Add biscuit crumbs and marshmallows to the chocolate remaining in the pan. Mix thoroughly. Turn out into a 9" square pan. Pat out flat. Drizzle reserved chocolate over the top.
  • Refrigerate several hours or overnight. Dust top with powdered sugar and cut into 24 bars.

Nutrition Facts : Calories 146, Fat 11.1, SaturatedFat 6.7, Cholesterol 11.4, Sodium 72.3, Carbohydrate 14.2, Fiber 2, Sugar 3.9, Protein 2.2

ROCKY ROAD BARS



Rocky Road Bars image

Provided by Food Network

Categories     dessert

Time 25m

Yield 36 to 48 bars

Number Of Ingredients 22

1/4 pound (1 stick) unsalted butter
1 ounce unsweetened chocolate
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 to 1 cup coarsely chopped toasted walnuts, pecans, or peanuts
1 teaspoon baking powder
6 ounces cream cheese, at room temperature
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 cup (4 tablespoons) unsalted butter, at room temperature
1 egg, at room temperature
1/2 teaspoon vanilla extract
1/4 cup toated walnuts, pecans, or peanuts, coarsely chopped
1 cup semisweet chocolate chips
1/4 cup (4 tablespoons) unsalted butter
1 ounce unsweetened chocolate
2 ounces cream cheese
1/4 cup whole milk
1 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
  • To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
  • To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
  • Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
  • To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.

ROCKY ROAD CRUNCH BARS



Rocky Road Crunch Bars image

No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time. I'm not claiming them to be a health food, but when you're talking about lunch on the run, packing quite a few calories into a small parcel can be viewed as a positive advantage. That's my view, and I'm sticking to it.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h15m

Yield 24 servings

Number Of Ingredients 6

1 stick plus 1 tablespoon soft unsalted butter
10 ounces semisweet chocolate, broken into pieces
3 tablespoons golden syrup or 1/4 cup corn syrup
8 ounces plain hard and crunchy cookies
2 cups mini marshmallows
2 teaspoons powdered sugar

Steps:

  • Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
  • Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.
  • Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
  • Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
  • Refrigerate for about 2 hours or overnight.
  • Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

ROCKY ROAD BARS



Rocky Road Bars image

Chewy bars loaded with the classic Rocky Road trio of marshmallows, chocolate, and nuts. Taken from a newsletter from CHOW.com. These look decadent!

Provided by alligirl

Categories     Bar Cookie

Time 1h20m

Yield 18 bars, 18 serving(s)

Number Of Ingredients 10

1 1/4 cups semi-sweet chocolate chips (about 7 1/2 ounces)
12 tablespoons unsalted butter (1 1/2 sticks)
1 1/2 cups granulated sugar
3 large eggs (room temperature)
1 1/2 teaspoons vanilla extract
1 teaspoon kosher salt
1 cup all-purpose flour
1 teaspoon baking powder
2 cups packed mini marshmallows
1 1/2 cups roasted salted almonds (coarsely chopped)

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.

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