ROCKY ROAD PIE
Almost as good as the candy (Think of the crust as up-side down crumb cake. Use a different crust if you like it more solid!)
Provided by nvermd
Categories Pie
Time 2h15m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, brown sugar and oatmeal.
- Pour over melted butter and mix well.
- Pat into a 9" pie pan.
- Mix milk with pudding mix until blended.
- Add marshmallows and 1/2 of whipped topping.
- Carefully, put remainder of topping in bottom of pie shell.
- Pour pudding mixture over top.
- Sprinkle with walnuts.
- Refrigerate for at least 2 hours.
Nutrition Facts : Calories 4329, Fat 235, SaturatedFat 121.3, Cholesterol 173.2, Sodium 2615.9, Carbohydrate 531, Fiber 21.3, Sugar 347.1, Protein 56.5
EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ROCKY ROAD ICE CREAM PIE
Smothering ice cream with loads of toppings is one of my favorite parts of making a sundae! This ice cream pie has a unique cookie base that bakes up crunchy on the edges and chewy in the center, cradling ice cream, toppings and homemade butterscotch sauce. The butterscotch sauce is rich and sweet with a touch of salty and perfectly coats the scooped ice cream.
Provided by Dan Langan
Categories dessert
Time 50m
Yield One 9-inch pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Set a baking sheet in the center of the oven. Spray the bottom of a standard 9-inch pie pan with cooking spray.
- For the cookie base: Combine the butter, brown sugar, coffee if using, vanilla, salt, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until combined then raise to medium speed and beat until fluffy, 2 to 3 minutes. Scrape the bowl and paddle clean and add the egg. Mix on low speed until combined then raise to medium speed for a few seconds. The mixture may look broken but that's okay. Add the flour and cocoa and mix on low speed until combined. Scrape the bowl as needed. Add the chocolate chips and nuts and mix on low speed until evenly distributed.
- Transfer the dough to the prepared pan. Moisten your fingers to press the dough evenly into the pan and up the sides. Smooth out the dough with a spoon if needed.
- Set the pie pan on the preheated baking sheet and bake until puffed and the outer 1-inch edge of the crust feels set, 14 to 15 minutes. Cool on a wire rack until barely warm. It's okay if the center of the cookie sinks as it cools.
- For the butterscotch sauce: Melt the butter in a small saucepan over medium heat and cook until foamy and sizzling. Stir in the sugar, cream, salt and 1 teaspoon water, stirring until the sugar is dissolved. Bring to a boil and boil without stirring for 2 minutes. Remove from the heat and stir in the vanilla. If it looks like the butter has separated from the sauce, add a few drops of hot water and stir until smooth. Pour into a heatproof measuring cup and let cool while assembling the pie.
- To assemble: Remove the cookie base from the pan if desired. Fill the center of the cookie crust
- with scoops of ice cream. Sprinkle with the marshmallows, almonds and chocolate chips and slice. Drizzle butterscotch sauce over each slice and serve (see Cook's Note). Cover any leftovers with plastic wrap and freeze for up to 1 week.
ROCKY ROAD FREEZE
Meet the Cook: Vary my recipe if you like. In place of peanuts, try using walnuts, pecans or cashews on occasion. Or substitute peanut butter chips for the chocolate chips. For a luscious dessert-on-the-go, put a double dip into a cone. You can also serve this for fancy occasions...it looks luxurious in a clear-glass sauce dish. -Sheila Berry, Carrying Place, Ontario
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the milk and chocolate syrup; set aside. In a large 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.
Nutrition Facts : Calories 360 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 92mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
ROCKY ROAD ICE CREAM SHOP PIE
Our easy no-bake Rocky Road Ice Cream Shop Pie is everything you'd expect-and hope for. It's made with marshmallows, pecans and chocolate chunks.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping, marshmallows, pecans and chocolate chunks. Spoon into crust.
- Freeze 6 hours or until firm.
- Remove pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Store leftovers in freezer.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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ROCKY ROAD PIE • FOOD FOLKS AND FUN
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