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
NO-BAKE ROCKY ROAD CHOCOLATE BARS
There are only six ingredients in these no-bake bars. They are really scrumptious. They are great for a last minute dessert.
Provided by Manami
Categories Bar Cookie
Time 19m
Yield 48 bars, 48 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter, chocolate chips and butterscotch chips in 4 quart saucepan. Cook over low heat stirring constantly, until melted. (4-6 min.)
- Stir in peanut butter until well mixed.
- Remove from heat.
- Add cereal & marshmallows, toss until well coated.
- Press mixture onto bottom of buttered 13x9 inch baking pan.
- Refrigerate until firm (about 30 minutes).
- Cut into bars.
- Store refrigerated.
Nutrition Facts : Calories 120, Fat 7.8, SaturatedFat 3.9, Cholesterol 5.1, Sodium 62.5, Carbohydrate 12.4, Fiber 0.8, Sugar 8.7, Protein 2
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.
NO BAKE TOFFEE ROCKY ROAD BARS
An Adaptation from the original rocky road bars using toffees/caramels sweets or bars of toffee. Delicious and not sickly.
Provided by EliteTwig
Categories Bar Cookie
Time 1h25m
Yield 12-14 bars, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Line a 25cm x 20cm (10in x 8in) shallow baking tin with clingfilm.
- Melt toffee and butter in a medium sized pan, heat over a very gentle heat and stir continuously.
- Once completely melted and resmbling a thick liqud remove from the heat.
- Add broken biscuits, raisins, nuts, cherries and marshmallows.
- Mix well.
- Transfer mixture to the prepared baking tin.
- Level to surface.
- Chill for 1 hour approx or until firm.
- Remove from tin and peel away clingfilm.
- Cut into 12-14 bars dependent on the size of bar you require.
- To store place in airtight container for upto 4 days.
Nutrition Facts : Calories 191.8, Fat 10.4, SaturatedFat 5.3, Cholesterol 20.3, Sodium 83.2, Carbohydrate 24.9, Fiber 0.7, Sugar 16.6, Protein 1.7
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