Easy Rocky Road Recipes

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!

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.

Steps:

• Line 8x12 inch baking pan with wax paper or parchment paper; butter lightly.
• Microwave chips and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir; chips may retain some of their original shape. If necessary, microwave at additional 10- to 15 second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts.
• Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove paper. Cut into pieces.
• Optional Suggestion: Note: Replace vanilla extract with peppermint and sprinkle crushed peppermint candies on top.

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.

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

Steps:

• Melt Chocolate; Add chopped jelly snakes; Mix quickly into chocolate; Add marshmallows.
• (Mix very quickly as marshmallows may melt into hot chocolate) Spread into greased swiss roll tray and put into fridge to set; When set, chop into squares and put into patty cases (optional); Serve as sweet with coffee.
• PS.
• You can also add chopped nuts or chopped licorice to this recipe as well.

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.