Rocky Road Sundae Recipes

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return them to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.
• Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and chocolate chunks; serve.

Steps:

• Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
• Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered

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:

• Set over at 325
• Butter 9"springform pan with 2 3/4 in high sides. Finely grind chocolate wafer cookies, processor.
• Add melted butter and process till crumbs evenly moistened.
• Press firmly bottom and 1 inch sides of prepared pans. Bake 10 minutes. Cool completely.
• Bring cream just to summer/medium heat. Remove from heat. Add chocolate and let stand 1 minute. Whisk till melted in cream Whisk in vanilla. Let come to room temp 20 minutes.
• 1 quart of ice cream over crust drop chocolate by T on this, sprinkle 1/2 the nuts over sauce 1.2 the marshmallow over walnuts and freeze. Repeat and other layer of each.

Steps:

• Preheat oven to 325°.
• Butter a 9-inch pan.
• Finely grind chocolate wafer cookies in processor.
• Add melted butter and process until crumb mixture. Press firmly onto bottom and 1-inch up side of pan.
• Bake crust for 10 minutes or until set.
• Cool completely.
• Bring cream just to simmer in medium saucepan over medium heat.
• Remove from heat.
• Add milk chocolate and let stand for 1 minute.
• Whisk until chocolate is melted and smooth.
• Whisk in vanilla.
• Let stand at room temperature until sauce cools and thickens slightly for about 20 minutes.
• Combine marshmallows and cream in large metal bowl.
• Set bowl over saucepan and barely simmering water.
• Stir until marshmallows melt and mixture is smooth, about 3 minutes.
• Remove bowl from over water and stir in vanilla.
• Let stand until slightly cooled but still pourable, about 10 minutes.
• Spread 1-quart ice cream evenly in cooled crust.
• Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.
• Sprinkle half of walnuts over sauce.
• Drizzle half of marshmallow sauce over walnuts.
• Freeze until sauces are set, about 10 minutes.
• Spread 1 quart ice cream evenly in crust.
• Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.
• Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.
• Sprinkle with remaining walnuts.
• Freeze until firm, about 4 hours.
• Can be made up to 5 days ahead. Cover tightly with foil.
• Cut around pan sides to loosen.
• Let pie soften slightly at room temperature for about 10 minutes.
• Remove pan sides.