S'MORES SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 gooey, yummy, huge and sinful sundaes
Number Of Ingredients 5
Steps:
- Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.
ROCKY ROAD SUNDAE PIE
Make and share this Rocky Road Sundae Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Butter a 9-inch pan.
- Finely grind chocolate wafer cookies in processor.
- Add melted butter and process until crumb mixture. Press firmly onto bottom and 1-inch up side of pan.
- Bake crust for 10 minutes or until set.
- Cool completely.
- Bring cream just to simmer in medium saucepan over medium heat.
- Remove from heat.
- Add milk chocolate and let stand for 1 minute.
- Whisk until chocolate is melted and smooth.
- Whisk in vanilla.
- Let stand at room temperature until sauce cools and thickens slightly for about 20 minutes.
- Combine marshmallows and cream in large metal bowl.
- Set bowl over saucepan and barely simmering water.
- Stir until marshmallows melt and mixture is smooth, about 3 minutes.
- Remove bowl from over water and stir in vanilla.
- Let stand until slightly cooled but still pourable, about 10 minutes.
- Spread 1-quart ice cream evenly in cooled crust.
- Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.
- Sprinkle half of walnuts over sauce.
- Drizzle half of marshmallow sauce over walnuts.
- Freeze until sauces are set, about 10 minutes.
- Spread 1 quart ice cream evenly in crust.
- Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.
- Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.
- Sprinkle with remaining walnuts.
- Freeze until firm, about 4 hours.
- Can be made up to 5 days ahead. Cover tightly with foil.
- Cut around pan sides to loosen.
- Let pie soften slightly at room temperature for about 10 minutes.
- Remove pan sides.
Nutrition Facts : Calories 620.9, Fat 37.8, SaturatedFat 18.4, Cholesterol 77.1, Sodium 227, Carbohydrate 67, Fiber 3.1, Sugar 48.3, Protein 8.4
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 SUNDAE
Scoops of chocolate and coffee ice cream get ladled with chocolate and marshmallow sauces, then topped with toasted hazelnuts and chunks of chocolate in this Rocky Road-inspired sundae that's smooth sailing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return them to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.
- Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and chocolate chunks; serve.
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- Stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth. Whisk yolk in medium bowl. Gradually whisk half of chocolate mixture into yolk. Return to same pan. Stir until sauce registers 140°F and maintains temperature for 3 minutes, about 6 minutes total. Transfer to bowl. (Can be made 3 days ahead. Cover; chill. Rewarm over low heat before serving.)
- Whisk yolks in bowl. Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk cream mixture into yolks; return to pan. Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil). Remove from heat. Add chocolate; whisk to melt. Mix in coconut milk. Cool 1 hour.
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