Rocky Road Macaroons Food

ROCKY ROAD

Steps:

• Line an 8x8-inch baking pan with foil or parchment paper. Set aside.
• In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave for 30 seconds. Heat more, at 20-second intervals, stirring in between each interval, until melted. Stir in vanilla extract. Fold in marshmallows, nuts, and cookies.
• Spread mixture into prepared pan. Refrigerate for at least 2 hours, or until set. Lift from pan using the foil or parchment paper, and cut into squares. Keep in the fridge. I like to take it out of the fridge 15 minutes before serving.

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

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

ROCKY ROAD MACAROONS

Steps:

• Preheat oven to 350°F Line a large baking sheet with parchment.
• Stirring frequently, toast coconut and almonds in a dry skillet over a high heat until golden. Transfer to plate and refrigerate to cool.
• In large bowl, beat Almond Paste with egg whites for 2 minutes or until a very smooth paste.
• Whisk sugar and potato starch together. Add sugar mixture to almond mixture a tablespoon at a time, beating well between each addition. Beat until batter is smooth and shiny.
• Fold coconut, almonds and chips into batter. Chill 15 minutes.
• Drop chilled batter by tablespoons onto parchment. Bake 15 minutes or until cookie tips and bottoms are golden brown.
• Cool baking sheet on wire rack. Remove cookies when completely cool and store in an airtight container.