CHOCOLATE ROCKY ROAD
Who doesn't love chunks of rich dark chocolate studded with yummy edible jewels....my family just love this version of an old favourite, and the fact that it contains fruit and nuts is a little better for the children too. Feel free to use your own choice of fruit and nuts etc. Don't leave out the chilli though-it's not spicy, just adds a little something to it! Try it smashed up in fine pieces on vanilla ice cream-yum!
Provided by Noo8820
Categories Dessert
Time 15m
Yield 1 block
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.
- Put the chopped chilli pieces and the nuts and seeds on a tray and bake for about 5 minutes until toasted-remove from oven, cool slightly, then roughly chop.
- Smash up the chocolate and melt it in a heatproof bowl over simmering water. Once the chocolate is smooth and melted take the bowl off the heat and leave to one side.
- Mix together the fruit and nuts in a bowl, and reserving a large handful, mix the remainder into the melted chocolate.
- Line a baking tray with parchment paper, and spoon in the chocolate mixture, smoothing it out with the back of a spoon. Sprinkle with the reserved fruit and nuts, and leave to cool/ or place in fridge for 30 minutes.
- Once it has set, smash it up into bite sized chunks. This will keep for a week in airtight container.
Nutrition Facts : Calories 1296.1, Fat 109.6, SaturatedFat 65.1, Sodium 66.8, Carbohydrate 125.5, Fiber 41.8, Sugar 2, Protein 30.1
CHOCOLATE ROCKY ROAD CAKE
Serve this beautiful cake at dinner parties or for special occasions and impress your guests with chocolate, marshmallows and peanuts top this moist chocolate cake. From my Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- heat oven to 350*F.
- in a large mixer bowl combine all cake ingredients, beat at low speed scraping bowl often until ingredients are moistened.
- beat at high speed, scraping bowl often , until smooth for 1 to 2 minutes.
- pour into greased and floured 13x9 baking pan, bake for 30 to 40 minutes or until wooden pick inserted into center of cake comes out clean.
- sprinkle with marshmallows, continue baking 2 minutes or until marshmallows are softened.
- meanwhile in 2 qt saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. cook over med heat stirring occasionally until melted (8 to 10 min).
- remove from heat, stir in powdered sugar and vanilla until smooth.
- pour over marshmallows and swirl together.
- sprinkle with peanuts.
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.
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
WHITE CHOCOLATE ROCKY ROAD
Give standard rocky road a Christmas twist with pistachios, cherries, custard creams, white jazzies and seasonal dried fruit. It's a great festive treat
Provided by Cate Dixon
Time 15m
Yield Makes 16 squares
Number Of Ingredients 8
Steps:
- Butter a 20 x 5cm deep square baking tray and line with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir occasionally until fully melted and smooth.
- Mix the custard creams, pistachios, dried cherries and marshmallows into the melted chocolate mixture, reserving a little of each to decorate later, until evenly coated. Tip the rocky road mixture into the prepared tray, smooth the surface with the back of a wooden spoon, then poke the reserved ingredients and jazzies into the top and scatter with the sprinkles. Chill in the fridge for at least 2 hrs until firm, or overnight.
- Run a sharp kitchen knife under a hot tap, wipe dry, then cut the rocky road into 16 squares. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 325 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
RUBY CHOCOLATE ROCKY ROAD
The idea of rocky road is pretty much that: piles of rocky goodies all coated and glued together with chocolate that doesn't crack when you bite into it (thanks to coconut oil). So although I have used some fairly gourmet ingredients here, don't feel locked into that. Just go with what you have in the cupboard that you think will go well together!
Provided by Tenina Holder
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 10
Steps:
- Grease a small baking sheet and line it with waxed paper.
- Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
- Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
- Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 25 g, Cholesterol 4.9 mg, Fat 17.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 10 g, Sodium 72.8 mg, Sugar 7.7 g
ROCKY ROAD
Fast, easy and Delicious!
Provided by Christi
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Grease a 9 x 9 inch pan.
- Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
- Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!
Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g
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