Chunky Rocky Road Sauce Recipes

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!

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.

CHOCOLATE FROZEN YOGURT WITH CHUNKY ROCKY ROAD SAUCE

Steps:

• In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on HIGH for 30 seconds, until warm. Stir in the marshmallows and raisins.
• Spoon the frozen yogurt into individual dessert bowls, then spoon the rocky road sauce over the top and serve.

FLEUR'S CHOCOLATE CHUNKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Using a hand-held electric beater, cream butter and sugars for 5 minutes. Add vanilla extract and eggs, 1 at a time, until well incorporated. Stir in the flour mixture until well combined. Gently fold in the chocolate chunks.
• Drop golf-ball size batter, about 2 inches apart, onto a greased cookie sheet.
• Bake for about 9 to 12 minutes, depending on whether you like them a bit chewier or slightly crunchy.
• Remove from oven and let cool on the cookie sheet.

ROCKY ROADS

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.

ROCKY'S RED SAUCE

Steps:

• Cover bottom of large stockpot with olive oil.
• Add the onions and saute till onions are almost clear.
• Add garlic and continue to simmer on low 5-10 minutes.
• Add tomatoes and tomato puree, top off with all seasonings and sugar.
• Let simmer on low and stir occasionally.
• Use for spaghetti, lasagna and pizza sauce.
• Freezes very well in ziplock bags or plastic containers.

ROCKY ROAD POPCORN RECIPE

Steps:

• Place popped popcorn in a large bowl.
• Over medium heat in a large sauce pan, mix together 4 cups of mini marshmallows and 1/4 cup of butter until completely smooth.
• Quickly pour hot marshmallow mixture over the popcorn and stir until popcorn is completely coated.
• After letting it cool for a few minutes (so your other ingredients won't melt), mix in chocolate chips, 2 cups of mini marshmallows, and peanuts.
• Let it cool completely.

CHUNKY ROCKY ROAD SAUCE

Steps:

• In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on high until warm (20-30 seconds).
• Stir in the marshmallows and raisins.
• Spoon sauce over ice cream or bananas.