ROCKY ROAD WHOPPERS
These big Chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows, The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper makes these cookies easy to remove.
Provided by Chef mariajane
Categories Drop Cookies
Time 14m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper, Stir flour, baking powder and salt in small bowl to blend. Set aside.
- Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to a large bowl, Set aside.
- Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaininig 1 cup chocolate chips.
- For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3-inches apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon dough atop each to cover marshmallows and form 2-inch high mounds, Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.
Nutrition Facts : Calories 245.8, Fat 13.9, SaturatedFat 6.6, Cholesterol 20.6, Sodium 51.7, Carbohydrate 32.5, Fiber 2.1, Sugar 25.8, Protein 2.9
EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BUTTERSCOTCH ROCKY ROAD
Make and share this Butterscotch Rocky Road recipe from Food.com.
Provided by dicentra
Categories Candy
Time 30m
Yield 1 pound
Number Of Ingredients 4
Steps:
- Butter a 13x9 inch baking pan. Spread marshmallows and pecans evenly on bottom of pan.
- Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in condensed milk.
- Pour butterscotch mixture over marshmallows and pecans, covering entire mixture.
- Let stand in the pan until set. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 3315.4, Fat 190.7, SaturatedFat 97.1, Cholesterol 52, Sodium 556.9, Carbohydrate 387.4, Fiber 10.5, Sugar 358.8, Protein 30.9
ROCKY ROADS
My daughter used to make this when she was little
Provided by Lynn
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange graham crackers to cover the entire bottom of a 15x10 inch pan. Sprinkle marshmallows, chocolate chips, and peanuts over the graham crackers.
- In a small saucepan, cook the butter and brown sugar until dissolved. Remove from heat and add vanilla. Pour evenly over the ingredients in the pan. Bake for 10 to 12 minutes in the preheated oven. Store in the refrigerator for 3 days or the freezer for 1 month.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 12.2 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 66.5 mg, Sugar 8.7 g
ROCKY ROAD WHOPPERS
Make and share this Rocky Road Whoppers recipe from Food.com.
Provided by hungrykitten
Categories Dessert
Time 30m
Yield 12 large cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.
- Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside.
- Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.
- For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.
- Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.
- DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.
Nutrition Facts : Calories 245.7, Fat 13.9, SaturatedFat 6.6, Cholesterol 22.7, Sodium 51.5, Carbohydrate 32.3, Fiber 2.1, Sugar 25.8, Protein 2.9
ROCKY ROAD WHOPPERS
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside. Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside. Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips. For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes. Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely. DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.
ROCKY ROAD WHOPPERS
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside. Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside. Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips. For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes. Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely. DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.
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