Rocky Road Frosting 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.

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

OLD FASHIONED ROCKY ROAD FROSTING

Steps:

• 1. In a 2 qt. saucepan combine chocolate, 1 cup marshmallows, water and butter. Heat until well blended stirring constantly.
• 2. cool slightly. Add powdered sugar and vanilla. Beat until thick.
• 3. Stir in remaining ingredients. Frost top of 9 x 13 cake.

ROCKY ROAD FROSTING

Steps:

• 1. In a 2 qt saucepan, combine chocolate, half the marshmallows, water and butter. Heat until blended stirring constantly.
• 2. Cool slightly. Add sugar and vanilla. Beat until thick.
• 3. Stir in remaining marshmallows. Add nuts if desired.
• 4. Frosts top on one 9 x 13 cake.

ROCKY ROAD FROSTING

Steps:

• In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat.
• Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate.
• Let stand until the mixture is at room temperature.
• Using an electric mixer at high speed, whip the chocolate until it holds soft peaks.
• Fold in the remaining chocolate chips, marshmallows, and nuts.
• Frost as desired.

SEMISWEET CHIP ROCKY ROAD FROSTING

Steps:

• Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.
• Boil, stirring constantly, for 2 minutes.
• Remove the pan from the heat, add the chocolate chips, and stir until they are melted.
• Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes.
• Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.
• Turn the frosting out onto the cooled cake, then spread evenly with a spatula until the frosting covers the entire cake.
• Or spread onto cooled cupcakes.

ROCKY ROAD SHEET CAKE

Steps:

• Preheat oven to 350 F. Grease a rimmed cookie sheet (I use a 15x11-inch). Set aside.
• Melt butter in a large saucepan.
• Once butter has melted, stir in water and cocoa powder; bring to a boil.
• Once at a boil, add buttermilk, and stir to combine.
• Remove pan from heat.
• Add the yogurt, eggs, and vanilla, and stir until well-combined.
• Stir in sugar, flour, baking soda, and salt until just combined.
• Bake for 15-20 minutes.
• While the cake is baking prepare the icing.
• For the icing, combine the butter, cocoa, and buttermilk. Bring to a boil.
• Remove from heat, and add the powdered sugar, vanilla, and half of marshmallows. Stir to combine.
• Sprinkle remaining half marshmallows over hot cake.
• Pour icing over hot cake, and spread evenly over cake.
• Sprinkle with chopped almonds.

ROCKY ROAD BARS

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.

CHOCOLATE LAYER CAKE WITH ROCKY ROAD FROSTING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Cool just to room temperature.
• Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.
• Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl. Add yogurt mixture and melted chocolate. Using electric mixer, beat until smooth, occasionally scraping bowl with rubber spatula, about 3 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert onto racks; peel off parchment. Cool completely.
• Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band and 1 inch down sides from top edge of cake. Sprinkle walnuts over center of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)

ROCKY ROAD FROSTING

Steps:

• Mix first 4 ingredients in medium sauce-pan. Stir over medium-low heat just until marshmallows and chocolate are melted, about 3 minutes. Transfer to large bowl. Mix in powdered sugar and vanilla. Place bowl in larger bowl filled with ice and water. Using electric mixer, beat until frosting is cool, thick and spreadable.