Rocky Road Mocha Recipes

Steps:

• In a 10- to 12-ounce mug, combine Frangelico, crème de cacao, espresso and hot chocolate.
• Top with miniature marshmallows and serve immediately.

Steps:

• preheat oven to 350* --
• in bowl, combine flour, baking soda and salt.set aside.
• in another bowl, combine coffee crystals with warm water.stirring just till dissolved.
• beat butter with mixer till soft.add sugars, beat till well combined --
• beat in eggs and vanilla --
• beat in flour mixture -- combine well.
• stir in oats, chocolate pieces, walnuts and marshmallows --
• drop by rounded tspfuls on greased cookie sheets --
• bake in a 350* oven for 10 minutes or golden brown.
• cool on sheets 2 minutes.remove to racks to cool completely.

Steps:

• Heat oven to 350°F.
• Spray cookie sheets with cooking spray.
• Beat butter and sugars with electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add coffee if using or milk substitute and mix well.
• Add combined flour, baking soda and salt; mix well.
• Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
• To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand.
• Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely.
• Repeat with remaining dough and marshmallows.
• Space cookies 2" apart on cookie sheets.
• Bake 10-12 minutes or until edges are golden brown.
• (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
• Cool completely.
• Store tightly covered.

Steps:

• Combine all ingredients In a tall (16 oz) glass or 2 8oz glasses .
• stir and serve.

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:

• Line a 30cm square tin with baking paper.
• Melt chocolate and copha in a heatproof bowl over gently boiling water and stir until smooth.
• Combine all other ingredients in another large bowl leaving aside 2 tblsp of coconut.
• Pour in melted chocolate and mix well.
• Pour completed mixture into the lined tin and spread.
• Sprinkle on the remaining coconut.
• Refrigerate then cut into chunky squares.
• Enjoy.

Steps:

• Add boiling water to drink mix and peanut butter in mug; stir until mix is dissolved.
• Top with marshmallows. Let stand 1 min.
• Sprinkle with nuts.