ROCKY ROAD CRUNCH BARS
No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time. I'm not claiming them to be a health food, but when you're talking about lunch on the run, packing quite a few calories into a small parcel can be viewed as a positive advantage. That's my view, and I'm sticking to it.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
- Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.
- Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
- Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
- Refrigerate for about 2 hours or overnight.
- Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.
ROCKY ROAD BARS
These yummy chocolate bars are called rocky road because the chocolate chips, nuts and marshmallows make them lumpy and bumpy, just like a "rocky" road.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
- Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.
- Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.
Nutrition Facts : Calories 115, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 130 mg
NO-BAKE ROCKY ROAD BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield about 16 bars
Number Of Ingredients 12
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 SQUARES
Reminds one of that yummy ice cream flavor.
Provided by Dale
Categories Desserts Cookies Bar Cookie Recipes
Yield 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9 x 13 inch baking pan melt the butter and sprinkle the graham cracker crumbs over the melted butter. Mix together and press onto bottom of pan.
- Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle the condensed milk evenly over all.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with the melted chocolate. Cool completely and cut into squares.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 21.8 g, Cholesterol 11.8 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 72.8 mg, Sugar 17.3 g
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 BARS
These scrumptious Rocky Road Bars only take 15 minutes to prep. Won't stop people from treating you like a rock star at the potluck party.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 20 servings.
Number Of Ingredients 8
Steps:
- Mix butter and cookie crumbs; press onto bottom of 9-inch square pan.
- Beat dry pudding mix, sugar and boiling water until well blended. Pour over crust; spread to completely cover crust. Top with nuts and marshmallows; drizzle with chocolate.
- Refrigerate 1 hour or until firm before cutting into bars. Keep refrigerated.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
ROCKY ROAD FUDGE BARS
Steps:
- In a medium-size saucepan over medium-high heat mix the sugar and milk together. Bring to a boil and cook for exactly 8 minutes (this registers as the soft ball stage on a candy thermometer, if you are using one).
- Remove the mixture from the heat and add the butter and marshmallow creme and stir until smooth. Add the chocolate and mix until melted (if the mixture looks "broken," beat with a wooden spoon or the paddle attachment of a stand mixer until smooth and fluid). Add in the marshmallows, peanuts, vanilla, and salt and mix until incorporated.
- Pour into a greased 9-inch square pan. Cool completely in the refrigerator before removing from the pan and cutting into squares, 3 to 4 hours.
ROCKY ROAD BARS
Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate bar batter. This recipe comes from reader Nancy Morgan in Beamsville, Ontario.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside.
- In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined.
- Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars.
ROCKY ROAD BARS
Chewy bars loaded with the classic Rocky Road trio of marshmallows, chocolate, and nuts. Taken from a newsletter from CHOW.com. These look decadent!
Provided by alligirl
Categories Bar Cookie
Time 1h20m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F; coat a 13-by-9-inch baking dish with butter; set aside.
- Combine 3/4 cup of the chocolate chips and all the butter in a small saucepan.
- Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
- Whisk sugar, eggs, vanilla, and salt in a large bowl until eggs are broken up and smooth.
- Add chocolate mixture and stir to combine; add flour and baking powder and stir until just incorporated.
- Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine.
- Transfer batter to the prepared dish and spread evenly.
- Bake until a toothpick inserted in the center comes out mostly clean, about 25 to 30 minutes; remove from the oven.
- Move the rack to the top of the oven.
- Sprinkle remaining chocolate chips, marshmallows, and nuts over the surface of the batter.
- Return to the oven and continue baking until marshmallows are puffed and golden brown, about 10 minutes more.
- Remove from the oven and cool completely on a wire rack before cutting.
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.
ROCKY ROAD BARS
These bars have everything: marshmallows, chocolate, and nuts.
Provided by Stephanie
Categories Desserts Cookies Bar Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan.
- Sift flour, baking powder and salt together. Set aside.
- In a medium size bowl, combine sugar, egg, butter, and vanilla. Beat until smooth. Stir in flour mixture. Stir in 1/2 cup nuts. Pour into jelly roll pan. Bake for 15 minutes.
- Remove from oven; while hot, arrange marshmallows and remaining nuts and chocolate chips on top of bars. Return to oven for 2 minutes or just until chocolate is softened. Swirl and cool until chocolate is set. Cut into squares.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 21.2 g, Cholesterol 18 mg, Fat 10 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.6 g, Sodium 53.8 mg, Sugar 16.2 g
ROCKY ROAD SQUARES
These are always demanded for when I make multiple batches of goodies. Note: cooking time is cooling time.
Provided by Sam 3
Categories Dessert
Time 1h20m
Yield 12-18 serving(s)
Number Of Ingredients 4
Steps:
- Line a 9x13-inch pan with waxed paper, cut to fit. Set aside.
- Measure chocolate chips into med saucepan. Stir at low heat until melted.
- Remove from stove, continue stirring until smooth.
- Stir in peanut butter until evenly blended.
- In a large bowl, mix marshmallows and nuts.
- Pour in the chocolate mixture and stir until just combined.
- Spread into pan and refrigerate until firm.
- With sharp knife, cut into squares.
- *Note: Half recipe uses an 8-inch square pan.
Nutrition Facts : Calories 448.2, Fat 27.7, SaturatedFat 12.2, Sodium 118.2, Carbohydrate 53.5, Fiber 4.6, Sugar 42.1, Protein 8.1
ROCKY ROAD CONFETTI SQUARES
Colour for your Christmas tray and your allof your kid's favourite snack ingredients in one easy to make square.
Provided by Chef Dee
Categories Bar Cookie
Time 5m
Yield 60 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot, melt margarine over med. low heat.
- Add peanut butter, stir until melted.
- Add chocolate chips, stir until smooth.
- Remove from heat.
- DON'T stir in the marshmallows until you can hold your hand on the bottom of the pot.
- Spoon into a Pam sprayed 9x13 pan.
- Chill, then slice 6 down and 10 across.
Nutrition Facts : Calories 77.8, Fat 5.3, SaturatedFat 1.6, Sodium 42.3, Carbohydrate 7.6, Fiber 0.7, Sugar 5.6, Protein 1.4
FUDGY ROCKY ROAD BARS
This sweet is a cinch to make. Keep a supply on hand for lunchboxes, weekends, and casual entertaining.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 18
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
- In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.
Nutrition Facts : Calories 285 g, Fat 14 g, Fiber 3 g, Protein 5 g
FROZEN ROCKY ROAD BARS
Rocky road gets even better with the addition of chocolate sandwich cookies. Spend just 15 minutes prepping a sublime frozen treat.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 1 dozen bars or 12 servings, one bar each.
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan; set aside. Mix 2 cups of the marshmallows, the chocolate and milk in microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave on HIGH 30 sec.; stir until chocolate is completely melted. Cool.
- Add whipped topping, remaining 1/2 cup marshmallows, the chopped cookies and walnuts to marshmallow mixture; stir gently until well blended. Carefully spread over grahams in prepared pan.
- Freeze several hours or until firm. Remove dessert from pan, using foil handles. Cut dessert into 12 bars to serve. Store any leftover bars in freezer.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ROCKY ROAD
Provided by Shiran
Time 10m
Number Of Ingredients 6
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.
ROCKY ROAD SQUARES
Make and share this Rocky Road Squares recipe from Food.com.
Provided by CrAzYcOoKeR222
Categories Bar Cookie
Time 50m
Yield 24 squares
Number Of Ingredients 5
Steps:
- Prepare brownie mix according to package directions, but substitute evaporated milk for water.
- Spread into greased 13 x 9 inch pan.
- Bake according to package direction; do not overbake.
- Remove form oven and top with marshmallow, walnuts and chips.
- Bake for 3 to 5 minutes or until topping is warmed and beginning to melt.
- Cool in pan on wire rack for 20 to 30 minutes.
- Cut into squares.
Nutrition Facts : Calories 197.8, Fat 8.8, SaturatedFat 2.4, Cholesterol 1.5, Sodium 83.9, Carbohydrate 28.9, Fiber 0.7, Sugar 18.9, Protein 2.7
ROCKY ROAD BARS
A classic recipe that you can get creative with. Feel free to play around this but here is how I like them.
Provided by andyboo23
Time 2h15m
Yield Makes Bars
Number Of Ingredients 0
Steps:
- Put the chocolate and butter into a heat proof bowl and slowly melt over a sauce pan of water that has been brought to the boil. Once fully melted, add all of the dry ingredients and evenly mix into the melted mixture.
- Once mixed, add to a square baking tin and leave in the fridge for at least 2 hours to allow the mixture to set.
- Once set, place the large square of rocky road onto a chopping board and cut into smaller chunks.
ROCKY ROAD HALLOWEEN SQUARES
This recipe can be changed with the seasons or holiday. I will be trying new things as time goes by. I stumbled upon this recently and they are delicious.
Provided by Nikki C.
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- In a double boiler, melt chocolate chips with sweetened condensed milk and margarine.
- In a large bowl, combine peanuts and mini marshamllows.
- Fold chocolate mixture into large bowl with peanuts and marshmallows and press into a 13 x 9 pan (lined with wax paper).
- Top with candy pieces.
- Chill until firm (about 30 mins) and cut into squares.
- Store at room temperature.
Nutrition Facts : Calories 168.9, Fat 6.7, SaturatedFat 3.6, Cholesterol 5.6, Sodium 43.6, Carbohydrate 28, Fiber 0.8, Sugar 23.9, Protein 2.1
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- Arrange a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease and line a 13x9 baking dish with parchment paper that hangs slightly over the pan (so you can lift the bars out after they're baked). Set aside.
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- Slice cookie dough; place in single layer on bottom of 13x9-inch pan. Press to completely cover bottom of pan. Bake 15 to 18 min. or until lightly browned.
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- Put about 2.5cm of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water, because this can scald the chocolate.
- Put the pan on the stove and turn it up to a high heat. As soon as the water is boiling, turn it down low.
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