Rocky Road Freeze 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 FREEZE

Steps:

• Line 9-inch round pan with plastic wrap; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until blended.
• Stir in 2 cups COOL WHIP and all remaining ingredients except wafers.
• Spoon into pan. Top with wafers; press lightly into cream cheese mixture.
• Freeze 4 hours or until firm. Remove dessert 15 min. before serving. Unmold onto plate; discard plastic wrap. Serve with remaining COOL WHIP.

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.

ROCKY ROAD FREEZE

Steps:

• In a small bowl, combine the milk and chocolate syrup; set aside.
• In a mixing bowl, beat cream until stiff peaks form.
• Fold in chocolate mixture, marshmallows, chocolate chips and peanuts.
• Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm.
• Remove from freezer 10 minutes before serving.