Rocky Road Popcorn Truffles Food

ROCKY ROAD POPCORN BALLS

Steps:

• Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
• Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
• With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.

ROCKY ROAD POPCORN TRUFFLES

Steps:

• Coat a 12 cup mini muffin pan with cooking spray. Divide popcorn, marshmallows and peanuts evenly among the cups.
• Place the chocolate into a microwave-safe container. Heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. Pour into the muffin cups, filling to the top. Gently tap the pan on the counter to release any bubbles. Refrigerate until chocolate is set. Unmold and enjoy!

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 POPCORN RECIPE

Steps:

• Place popped popcorn in a large bowl.
• Over medium heat in a large sauce pan, mix together 4 cups of mini marshmallows and 1/4 cup of butter until completely smooth.
• Quickly pour hot marshmallow mixture over the popcorn and stir until popcorn is completely coated.
• After letting it cool for a few minutes (so your other ingredients won't melt), mix in chocolate chips, 2 cups of mini marshmallows, and peanuts.
• Let it cool completely.

ROCKY ROAD TRUFFLES

Steps:

• Pulse the frozen candy bars in a food processor until broken into shards. Fold into the cooled chocolate mixture along with the cranberries. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
• Use a melon baller or small ice cream scoop to scoop out balls of the chocolate mixture; place them on a parchment or waxed paper lined baking sheet and set them aside for an hour or 2 to let them come to room temperature.
• Melt the chocolate in the top of a double boiler and remove from the heat. Use a spoon to dip the truffles them into the liquid chocolate, then return them to the baking sheet. Use the spoon to drizzle a squiggle of chocolate over the tops. Chill until set.
• In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.

ROCKY ROAD POPCORN BALLS

Steps:

• 1. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and pecans in large bowl sprayed with cooking spray; set aside.
• 2. Melt butter in medium saucepan over medium heat. Add marshmallows and heat 5 minutes or until melted, stirring frequently. Stir in hot cocoa mix.
• 3. Pour over popcorn mixture. Stir well with spoon sprayed with cooking spray. Moisten hands with water. Form popcorn mixture into 16 balls. Store in tightly sealed container up to 3 days.