Rockyroadfreeze Recipes

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

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.

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:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan; set aside. Mix 2 cups of the marshmallows, the chocolate and milk in microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave on HIGH 30 sec.; stir until chocolate is completely melted. Cool.
• Add whipped topping, remaining 1/2 cup marshmallows, the chopped cookies and walnuts to marshmallow mixture; stir gently until well blended. Carefully spread over grahams in prepared pan.
• Freeze several hours or until firm. Remove dessert from pan, using foil handles. Cut dessert into 12 bars to serve. Store any leftover bars in freezer.

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.

Steps:

• Heat oven to 350.
• Grease 9x13 pan.
• In large saucepan, melt butter and chocolate over low heat.
• Add remaining bar ingredients and spread into pan.
• In small bowl combine all the filling ingredients except for the nuts and chocolate chips.
• Beat one minute at medium speed and stir in the nuts.
• Spread over bar mixture.
• Sprinkle with chocolate chips.
• Bake at 350 for 25-35 minutes or until toothpick comes out clean.
• Sprinkle with Marshmallows and bake 2 minutes longer.
• Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat.
• Remove from heat and stir in powdered sugar and vanilla until smooth.
• Pour over marshmallows and swirl together.
• Chill until firm, cut into squares.

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
• Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

Steps:

• Line 9-inch round pan with plastic wrap; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until blended.
• Stir in 2 cups COOL WHIP and all remaining ingredients except wafers.
• Spoon into pan. Top with wafers; press lightly into cream cheese mixture.
• Freeze 4 hours or until firm. Remove dessert 15 min. before serving. Unmold onto plate; discard plastic wrap. Serve with remaining COOL WHIP.