Bakers Chocolate Rocky Road Fondue Recipes

CHOCOLATE FONDUE

Steps:

• In a pot over medium heat whipping cream until warm, not boiling. You want to see steam starting to rise.
• Add chocolate in 3 scoops or additions, whisking constantly each time until melted.
• Stir in your liquor if using.
• Remove from heat and transfer into your fondue pot. Ensure flame is on to keep chocolate warm.
• Add sprinkles just before serving.
• Enjoy with your favourite dippers.

CHOCOLATE ROCKY ROAD COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
• In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
• Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

BAKER'S CHOCOLATE ROCKY ROAD FONDUE

Steps:

• Cook first 4 ingredients in saucepan on medium-low heat 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.
• Remove from heat. Stir in nuts.

EASY ROCKY ROAD CHOCOLATE FONDUE

Steps:

• Microwave cream, chocolate and marshmallows in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
• Stir in nuts. Spoon into serving bowl.

CHOCOLATE ROCKY ROAD

Steps:

• Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
• Place the chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl. Heat, uncovered, on 50% power, in 30 second bursts, stirring every time with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts.Remove from the microwave and stir until smooth.
• Stir through the chopped marshmallows, coconut, raspberry lollies and peanuts.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
• Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
• Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2 or until melted.
• Add the marshmallows, coconut, raspberry lollies and peanuts and mix for 5-10 seconds, Reverse, Speed 3 (using the spatula to help mix), or until completely combined.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).

ROCKY ROAD CHOCOLATE BARK

Steps:

• Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
• Remove from microwave & stir until chocolate is completely melted.
• Add last 3 ingredients, mixing well.
• Spread onto wax paper-covered baking sheet.
• Refrigerate 1 hour or until firm.
• Break into about 10 pieces.
• Store in tightly covered container at room temperature.

CHOCOLATE ROCKY ROAD CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
• For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
• Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.

ROCKY ROAD CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , Meanwhile, for frosting, combine confectioners' sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting. Sprinkle with marshmallows; return to the oven for 5 minutes or until marshmallows are softened. , Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack.

DELICIOUS ROCKY ROAD BROWNIES

Steps:

• For the brownies, melt chocolate and butter in a saucepan over very low heat, stirring constantly.
• Remove chocolate/butter mixture from heat and stir in the sugar.
• Beat in the eggs, one at a time.
• Be sure to mix well.
• Blend in the vanilla.
• Combine flour and salt, add to mixture and blend together.
• Spread the batter into a buttered 9 inch square baking pan.
• Bake in a pre-heated 350 degree oven for 45-50 minutes.
• Cool brownies in the pan on a rack for 10 minute.
• Topping:.
• While brownies are cooling, melt butter and chocolate in saucepan for topping.
• Sprinkle brownies evenly with marshmallows and walnuts.
• Return brownies to oven and bake another 3 minutes.
• Remove brownies and drizzle with the melted chocolate.
• Cool in pan, then cut into squares or rectangles.
• Enjoy!
• Tip:.
• If you want to reduce the calories, just cut the marshmallows to 1 cup, and omit the walnuts, but if your gonna eat brownies WHY would ya do that?