Rockyroaddelight Recipes

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ROCKY ROAD

Fast, easy and Delicious!

Provided by Christi

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 6

Number Of Ingredients 3



Rocky Road image

Steps:

  • Grease a 9 x 9 inch pan.
  • Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
  • Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g

2 cups semisweet chocolate chips
1 cup peanut butter
4 cups miniature marshmallows

ROCKY ROAD BARS

Provided by Food Network

Categories     dessert

Time 25m

Yield 36 to 48 bars

Number Of Ingredients 22



Rocky Road Bars image

Steps:

  • Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
  • To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
  • To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
  • Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
  • To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.

1/4 pound (1 stick) unsalted butter
1 ounce unsweetened chocolate
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 to 1 cup coarsely chopped toasted walnuts, pecans, or peanuts
1 teaspoon baking powder
6 ounces cream cheese, at room temperature
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 cup (4 tablespoons) unsalted butter, at room temperature
1 egg, at room temperature
1/2 teaspoon vanilla extract
1/4 cup toated walnuts, pecans, or peanuts, coarsely chopped
1 cup semisweet chocolate chips
1/4 cup (4 tablespoons) unsalted butter
1 ounce unsweetened chocolate
2 ounces cream cheese
1/4 cup whole milk
1 cup confectioners' sugar
1 teaspoon vanilla extract

DONNA'S TURKISH DELIGHT ROCKY ROAD

This is from Donna Hay magazine Dec/Jan 2007. I gave away chunks of this as little christmas gifts to my colleagues and clients and the praise has rolled in on my first week back at work after the holidays. So quick and easy, such good results. I used "Club" dark chocolate as couldn't find dark cooking chocolate at my little independent grocery store.

Provided by OzLolly

Categories     Australian

Time 40m

Yield 20 serving(s)

Number Of Ingredients 4



Donna's Turkish Delight Rocky Road image

Steps:

  • Line a 20 x 30 cm slice tin with non-stick baking paper.
  • Place chocolate in a large heat proof bowl, place bowl over a saucepan of simmering water for 3-4 minutes or until chocolate is melted and smooth. Remove from heat.
  • Add the turkish delight, marshmallows and nuts to the chocolate and stir well, until all ingredients combined.
  • Pour mixture into slice tin, smoothing into the corners.
  • Allow to set in refridgerator (at least 30 minutes).
  • Cut into fingers, bars or chunks while still in the tray with a sharp knife.

600 g dark cooking chocolate
2 1/2 cups Turkish Delight, chopped
2 cups marshmallows, chopped
1 1/2 cups roasted peanuts

CHEF JOHN'S ROCKY ROAD

I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it's actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients--chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.

Provided by Chef John

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 3h

Yield 16

Number Of Ingredients 6



Chef John's Rocky Road image

Steps:

  • Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
  • While mixture melts, line an 8x8-inch baking pan with plastic wrap.
  • Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
  • Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
  • Sift cocoa over the top and cut into 16 squares.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 18 g, Cholesterol 5.7 mg, Fat 12.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 47.2 mg, Sugar 3.7 g

1 ½ cups dark chocolate chips
3 tablespoons unsalted butter, cubed
2 teaspoons maple syrup
1 ½ cups miniature marshmallows
1 ¼ cups lightly salted roasted almonds
¼ cup unsweetened cocoa powder

ROCKY ROAD

Yummy Rocky Road for chocky lovers. Put a few in a cellophane bag and tie with green and red ribbon for a tasty Christmas gift.

Provided by Davepc

Categories     Candy

Time 20m

Yield 36 squares

Number Of Ingredients 6



Rocky Road image

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.

750 g dark chocolate melts (or milk or a combination)
500 g marshmallows (pink and white)
50 g glace cherries
50 g Copha
100 g unsalted peanuts
6 tablespoons desiccated coconut

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