Rocky Roads Food

ROCKY ROAD

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 FUDGE

Steps:

• Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

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 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 SQUARES

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.

ROCKY ROAD

Steps:

• Line a 30cm square tin with baking paper.
• Melt chocolate and copha in a heatproof bowl over gently boiling water and stir until smooth.
• Combine all other ingredients in another large bowl leaving aside 2 tblsp of coconut.
• Pour in melted chocolate and mix well.
• Pour completed mixture into the lined tin and spread.
• Sprinkle on the remaining coconut.
• Refrigerate then cut into chunky squares.
• Enjoy.

CHEF JOHN'S ROCKY ROAD

Steps:

• Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
• While mixture melts, line an 8x8-inch baking pan with plastic wrap.
• Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
• Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
• Sift cocoa over the top and cut into 16 squares.

ROCKY ROADS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange graham crackers to cover the entire bottom of a 15x10 inch pan. Sprinkle marshmallows, chocolate chips, and peanuts over the graham crackers.
• In a small saucepan, cook the butter and brown sugar until dissolved. Remove from heat and add vanilla. Pour evenly over the ingredients in the pan. Bake for 10 to 12 minutes in the preheated oven. Store in the refrigerator for 3 days or the freezer for 1 month.