PEANUT ROCKY ROAD BARK
Steps:
- Using a pencil, draw an 8 x 11-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
- Place three-quarters of the bittersweet chocolate in a heatproof glass bowl and put it in the microwave on high for 30 seconds. (Time it carefully.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the peanuts, chocolate chips and marshmallows. Press them lightly so they will set in the chocolate.
- Place the white chocolate in a small, heatproof glass bowl and microwave it for 30 seconds. Stir with a rubber spatula and return to the microwave for 15 seconds, then stir again. Continue to heat and stir in 15-second intervals until the chocolate is just melted.
- Using a spoon, drizzle the white chocolate onto the bark in straight lines.
- Set aside for at least 3 hours until very firm. Cut or break the bark in 16 pieces and serve at room temperature.
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.
PEANUT ROCKY ROAD BARS
Make and share this Peanut Rocky Road Bars recipe from Food.com.
Provided by Kerena
Categories Candy
Time 2h20m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Line 8x8x2" bkaing pan with heavy duty plastic wrap, allowing plastic to hang over sides of pan. In a small bowl, combine chocolate and butter. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Add peanut butter and vanilla, stirring to combine.
- Combine 1/3 cup chocolate mixture with graham cracker crumbs. Press into bottom of prepared pan. Combine remaining chocolate mixture with marshmallows, 3/4 cup peanuts and toffee bits, being sure to completely coat marshmallows. Pour into pan, pressing down gently. Top evenly with remaining 3/4 cup peanuts, pressing down gently with hands. Cover with heavy duty plastic wrap; freeze for 2 hours. Remove from pan using plastic wrap as handles. Invert onto a cutting board. Spread melted candy coating evenly over candy. Allow chocolate to set at room temperature. Once chocolate is set, invert candy. Using serrated knife, cut into 4x1" bars.
Nutrition Facts : Calories 318.7, Fat 20.8, SaturatedFat 5.1, Cholesterol 6.8, Sodium 164.1, Carbohydrate 27.8, Fiber 3.1, Sugar 18, Protein 9.3
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
PEANUT BUTTER ROCKY ROAD BROWNIES
When people say leave the best for last, they had our peanut butter rocky road brownies in mind. These decadent pieces of chocolate heaven have everything you'd ever want from a sweet-inspired bite. We're talking brownies, peanut butter, marshmallow crème, peanuts, chocolate chips and candies all in one. Yum! Take your brownie game to new heights and keep delicious treats like this coming out of your kitchen.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
- Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
- In medium bowl, beat marshmallow creme, peanut butter and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with candies and peanuts.
- In small microwavable bowl, microwave chocolate chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 27 g, TransFat 0 g
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