Rocky Road Oatmeal 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 PROTEIN OATMEAL

Steps:

• Take out a microwavable safe bowl and add your Rolled Oats, Milk, Butter Extract, and Liquid Egg Whites into it
• Lightly mix everything together
• Microwave for :90 seconds, mix everything around a bit, and microwave for an additional :90 seconds
• Add in the rest of your ingredients
• Mix those in

ROCKY ROAD OATMEAL

Steps:

• In a large microwave safe bowl, combine oats, milk, brown sugar, cocoa powder and salt. Microwave on high for 3 1/2 minutes. Allow to rest 2 minutes then remove from microwave and stir in vanilla. Top with nuts, marshmallows and chocolate chips, serve warm.

NO BAKE ROCKY ROAD COOKIES

Steps:

• Combine sugar, cocoa, butter, and milk in large pan and boil for 3 minutes stirring constantly.
• Remove from heat. stir in peanu butter, vanilla, and oats.
• Gently fold in marshmallows.
• Either spread in buttered pan or drop onto wax paper or pan sprayed with non-stick spray.
• Refrigerate until firm.

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.

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.

ROCKY ROAD

Steps:

• Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
• Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.

ROCKY ROAD OATMEAL COOKIES

Steps:

• 1. Lightly grease cookie sheets.
• 2. Combine dry ingredients; mix well and set aside.
• 3. Beat sugars, butter, vanilla and egg until smooth.
• 4. Gradually add dry ingredients; blend.
• 5. Fold in raisins, chocolate, marshmallows and nuts.
• 6. Form rounded balls of dough from a tablespoon.
• 7. Place each ball 1-1/2" apart onto prepared cookie sheets.
• 8. Bake 14 minutes (for chewy cookie) or 17 minutes (for crispy cookies)
• 9. Remove from oven and let cool on sheet for 1 minute.
• 10. Remove to wire rack to cool completely.

MOCHA ROCKY ROAD OATMEAL COOKIES

Steps:

• preheat oven to 350* --
• in bowl, combine flour, baking soda and salt.set aside.
• in another bowl, combine coffee crystals with warm water.stirring just till dissolved.
• beat butter with mixer till soft.add sugars, beat till well combined --
• beat in eggs and vanilla --
• beat in flour mixture -- combine well.
• stir in oats, chocolate pieces, walnuts and marshmallows --
• drop by rounded tspfuls on greased cookie sheets --
• bake in a 350* oven for 10 minutes or golden brown.
• cool on sheets 2 minutes.remove to racks to cool completely.

MILLENNIUM MOCHA ROCKY ROAD OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Spray cookie sheets with cooking spray.
• Beat butter and sugars with electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add coffee if using or milk substitute and mix well.
• Add combined flour, baking soda and salt; mix well.
• Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
• To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand.
• Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely.
• Repeat with remaining dough and marshmallows.
• Space cookies 2" apart on cookie sheets.
• Bake 10-12 minutes or until edges are golden brown.
• (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
• Cool completely.
• Store tightly covered.