Butterscotch Rocky Road Recipes

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

ROCKY ROAD

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!

ROCKY ROAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch baking pan melt the butter and sprinkle the graham cracker crumbs over the melted butter. Mix together and press onto bottom of pan.
• Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle the condensed milk evenly over all.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with the melted chocolate. Cool completely and cut into squares.

EASY ROCKY ROAD

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.

BUTTERSCOTCH ROCKY ROAD

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.

BUTTERSCOTCH BARS

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don't over-beat.
• Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.

ROCKY ROAD WEDGES

Steps:

• Preheat oven to 350°F. Cream butter and sugar in large bowl until fluffy. Beat in eggs. Combine flour, cocoa powder, baking soda and salt in bowl. Stir dry ingredients in butter mixture. Mix in 2 cups chocolate chips and almonds.
• Divide dough in half. On back of ungreased baking sheet, pat each half into 8-inch round. Bake until cookies are set but centers are still soft, about 15 minutes. Sprinkle each round with 1/2 cup mini marshmallows and 1/2 cup chocolate chips. Bake until marshmallows and chips soften, about 3 minutes longer. Cool 5 minutes. Cut each round into 12 wedges. Slide wedges off sheet and cool completely on rack.
• Top wedges with ice cream.

PEANUT BUTTER ROCKY ROAD

Steps:

• Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
• Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
• Stir until melted and smooth.
• Mix in marshmallows and peanuts until evenly coated.
• Spread in buttered square baking pan 8 x 8 x 2-inches.
• Refrigerate until firm, at least 1 hour.
• Cut into bars, 2 x 1-inch.