Semisweet Chip Rocky Road Frosting Food

ROCKY ROAD FROSTING

Steps:

• In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat.
• Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate.
• Let stand until the mixture is at room temperature.
• Using an electric mixer at high speed, whip the chocolate until it holds soft peaks.
• Fold in the remaining chocolate chips, marshmallows, and nuts.
• Frost as desired.

SEMISWEET CHIP ROCKY ROAD FROSTING

Steps:

• Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.
• Boil, stirring constantly, for 2 minutes.
• Remove the pan from the heat, add the chocolate chips, and stir until they are melted.
• Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes.
• Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.
• Turn the frosting out onto the cooled cake, then spread evenly with a spatula until the frosting covers the entire cake.
• Or spread onto cooled cupcakes.

ROCKY ROAD CHOCOLATE BARK

Steps:

• Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
• Remove from microwave & stir until chocolate is completely melted.
• Add last 3 ingredients, mixing well.
• Spread onto wax paper-covered baking sheet.
• Refrigerate 1 hour or until firm.
• Break into about 10 pieces.
• Store in tightly covered container at room temperature.

CHOCOLATE CHIP MARSHMALLOW ICE CREAM

Steps:

• Mix the cocoa powder and the sugar in a saucepan. Add 2 cups of the milk and heat on medium for about 10-15 minutes until it is smooth. Take off heat and let cool to room temperature. Once cooled, put saucepan in the refrigerator for 4-5 hours (or as long as possible).
• In your ice cream container, add the other 2 cups of milk, whipping cream, vanilla and salt. Pour in your cooled chocolate mixture and stir. Add your mini chocolate chips and your marshmallows and stir again. Freeze right away as your chocolate chips will settle to the bottom.
• Once frozen, give it a good stir to get the chocolate chips and marshmallows evenly distributed. Place in a freezer safe container. Top with wax paper to avoid freezer burn. It should be good for one week.

ROCKY ROAD CUPCAKES (FROM SCRATCH)

Steps:

• Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
• In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
• In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
• Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
• Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
• Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.

ROCKY ROAD LAZY CAKE

Steps:

• Grate baking chocolate in a large microwave safe bowl.
• Microwave 4 minutes on medium power or until melted.
• Immediately stir in graham cracker crumbs and enough milk to stir easily (you should not see extra milk in bowl).
• Add miniature marshmallows and chopped walnuts.
• Stir well.
• Grease sides of springform tube pan.
• Cover bottom of tube pan with chocolate sprinkles.
• Spoon the chocolate mixture into the tube pan and press down with the spoon until even.
• Refrigerate until solid, 1 hour.
• Loosen sides of tube pan with a butter knife.
• Unmold onto serving plate.
• Cut into very thin slices.