Rocky Road Fudge Bites Recipes

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ROCKY ROAD FUDGE BITES

Rocky road isn't just for ice cream. Add marshmallows and peanuts to chocolate fudge to get that delicious mix of flavors in a chewy, crunchy treat.

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 24 servings

Number Of Ingredients 7



Rocky Road Fudge Bites image

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave half the chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
  • Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Press onto bottom of prepared pan.
  • Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with marshmallows and nuts. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 22 g, Protein 1 g

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter or margarine, divided
1/3 cup water
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3 cups powdered sugar
1/3 cup JET-PUFFED Miniature Marshmallows
1/3 cup PLANTERS COCKTAIL Peanuts

ROCKY ROAD BROWNIE BITES

My son's favorite ice cream flavor lately is Rocky Road so I thought I'd make a brownie to echo those flavors of chocolate fudge, marshmallows and almonds. Making them one bite in a mini-muffin tin makes them super easy to snack on or pack in a lunchbox. They're also great to make for any group you may have to prepare for -- like your turn for soccer snack or a school party. You may want to leave the nuts out to accommodate allergies if sending them to school, though.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 pieces

Number Of Ingredients 9



Rocky Road Brownie Bites image

Steps:

  • Preheat oven to 350 degrees F.
  • Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
  • In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
  • Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.

1/2 cup butter
4 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup blanched almonds, chopped or slivered almonds
24 mini-marshmallows

ROCKY ROAD FUDGE

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 12 servings

Number Of Ingredients 7



Rocky Road Fudge image

Steps:

  • Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows

ROCKY-ROAD BITES

If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 30

Number Of Ingredients 4



Rocky-Road Bites image

Steps:

  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool completely.
  • Place 30 mini foil baking cups on a rimmed baking sheet. Place 1 toasted almond in bottom of each cup. Carefully pour enough chocolate into cups to fill two-thirds of the way, stirring chocolate frequently while filling to ensure it stays tempered. Press 2 marshmallows into each cup to partially submerge in chocolate, then press 1 more toasted almond and several pieces of pretzel into each cup.
  • Let stand until chocolate is hard and dry, about 2 hours. Serve, or store in an airtight container at room temperature up to 2 weeks.

60 whole almonds
1 cup Faux-Tempered or Tempered Chocolate
60 mini marshmallows
1/2 cup mini pretzel sticks, broken into pieces

ROCKY ROAD FUDGE BARS

A bar cookie with all of the flavors of the popular rocky road ice cream.

Provided by Deb Martin

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 22



Rocky Road Fudge Bars image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
  • For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
  • Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
  • Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.6 g, Cholesterol 54.1 mg, Fat 18.2 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 9.4 g, Sodium 117.3 mg, Sugar 33.8 g

½ cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
¾ cup chopped walnuts
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
2 tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ cup butter, softened
¼ cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows
¼ cup butter
1 (1 ounce) square unsweetened chocolate, chopped
¼ cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract

ROCKY ROAD FUDGE

This is from Good Housekeeping Magazine. We tried it and it is really delicious! I love the butterscotch chips in this recipe.

Provided by Andeey

Categories     Candy

Time 13m

Yield 36 serving(s)

Number Of Ingredients 5



Rocky Road Fudge image

Steps:

  • Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
  • In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
  • Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
  • Remove from heat.
  • Stir marshmallows into fudge mixture.
  • Pour into lined pan; spread evenly.
  • Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
  • Invert fudge onto cutting board; remove plastic wrap.
  • Turn fudge top side up.
  • Cut fudge into 36 pieces.
  • If not serving right away, store in refrigerator.

1 (12 ounce) package semi-sweet chocolate chips
1 cup butterscotch chips
1 cup crunchy peanut butter
1 tablespoon butter
1 (10 1/2 ounce) package miniature marshmallows

ROCKY ROAD FUDGE BITES

Rocky road isn't just for ice cream. Add marshmallows and peanuts to chocolate fudge to get that delicious mix of flavors in a chewy, crunchy treat.

Provided by Kraft

Categories     Kraft Desserts

Time 2h15m

Yield 24

Number Of Ingredients 7



Rocky Road Fudge Bites image

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave half the chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
  • Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Press onto bottom of prepared pan.
  • Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with marshmallows and nuts. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 25.1 g, Cholesterol 10.2 mg, Fat 7.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 4.3 g, Sodium 104.7 mg, Sugar 23 g

2 (4 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, divided
½ cup butter or margarine, divided
⅓ cup water
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
3 cups powdered sugar
⅓ cup JET-PUFFED Miniature Marshmallows
⅓ cup PLANTERS COCKTAIL Peanuts

THE BEST ROCKY ROAD FUDGE

A little different from the other recipes posted. It has marshmallow creme, which makes it so creamy and rich! From Pillsbury's Holiday magazine.

Provided by Mama2boys

Categories     Candy

Time 35m

Yield 36 pieces

Number Of Ingredients 8



The Best Rocky Road Fudge image

Steps:

  • Line a 13 x 9 inch pan with foil, butter.
  • In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
  • Stir in marshmallow creme and chocolate chips until smooth.
  • Stir in walnuts and vanilla.
  • Stir in marshmallows, do not melt.
  • Quickly spread in pan, cool completely, refrigerate until firm.
  • Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.

2 1/2 cups sugar
1/2 cup butter or 1/2 cup margarine
1 (5 ounce) can evaporated milk (2/3 cup)
1 (7 ounce) jar marshmallow creme (2 cups)
2 cups semi-sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla
2 cups miniature marshmallows

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