Rocky Road Sundaes Food

ROCKY ROAD SUNDAE

Steps:

• Combine chocolate pieces and milk in top of double boiler.
• Heat until chocolate is melted and blended with milk
• Add peanuts and marshmallows.
• Dip ice cream into six chilled sherbet glasses.
• Serve sauce either hot or cold atop individual servings of vanilla ice cream.

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 SUNDAE

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.

S'MORES SUNDAES

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

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.