NO-BAKE ROCKY ROAD BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield about 16 bars
Number Of Ingredients 12
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.
ROCKY ROAD BARK
Steps:
- Place the chocolate in a food processor fitted with the blade attachment. Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
- Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest.
- Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
- Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free.
- If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91 degrees F.
- As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
- Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes.
- Break into large pieces to serve. Store in an airtight container in a cool, dark place.
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
An easy chocolate fridge cake with biscuits, marshmallows and nuts that's quick to prepare and great for bake sales and afternoon tea breaks
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 20m
Yield makes 16-18 pieces
Number Of Ingredients 8
Steps:
- Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
- Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.
Nutrition Facts : Calories 215 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.19 milligram of sodium
ROCKY ROAD CHOCOLATE BARK
Here's a recipe from the Nov 2005 issue of Favorite Name Brand Recipes, 'A Passion for Chocolate,' featuring Baker's chocolate.'
Provided by Sydney Mike
Categories Candy
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 237.6, Fat 15.4, SaturatedFat 7.3, Sodium 71.6, Carbohydrate 28.2, Fiber 2.9, Sugar 22.5, Protein 3.5
More about "rocky road bark recipes"
ROCKY ROAD BARK RECIPE — BITE ME MORE
From bitememore.com
NUTELLA ROCKY ROAD BARK (NO BAKE) - SWEETEST MENU
From sweetestmenu.com
ROCKY ROAD CHOCOLATE BARK RECIPE | CANDY | ALTON BROWN
From altonbrown.com
ROCKY ROAD CHOCOLATE BARK - PURELY KAYLIE
From purelykaylie.com
NO BAKE ROCKY ROAD CLUSTERS ⋆ REAL HOUSEMOMS
From realhousemoms.com
EASY ROCKY ROAD BARS (NO BAKE RECIPE) - CRAZY FOR CRUST
From crazyforcrust.com
ROCKY ROAD CHOCOLATE BARK - BROWN EYED BAKER
From browneyedbaker.com
ROCKY ROAD BARK | CANADIAN LIVING
From canadianliving.com
ROCKY ROAD CHOCOLATE BARK | WORN SLAP OUT
From wornslapout.com
HOMEMADE HOLIDAY BARK RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
MINI MARSHMALLOW RECIPE - ROCKY ROAD BARK - NIKKI DARLING …
From nikkidarlingconfections.com
ROCKY ROAD BARK | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
ROCKY ROAD BARK - BAKERS ROYALE
From bakersroyale.com
ROCKY ROAD CHOCOLATE BARK RECIPE - HOME. MADE. INTEREST.
From homemadeinterest.com
EASY ROCKY ROAD CHOCOLATE BARK RECIPE | SERENA LISSY
From serenalissy.com
BEST PEANUT ROCKY ROAD BARK RECIPES | FOOD NETWORK …
From foodnetwork.ca
ROCKY ROAD BARS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
You'll also love