Frozen Rocky Road Bars Recipes

FROZEN ROCKY ROAD BARS

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.

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 ICE CREAM BARS

Steps:

• Spray a 9-by-13-inch pan with cooking spray and line with parchment paper. Place 8 tablespoons/115 grams of the butter in a small skillet and melt over medium heat; set aside.
• Place the cookies and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment, and process until the cookies are very finely ground. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumb mixture to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Place the pan in the freezer for 30 to 45 minutes, until the crust is firm to the touch.
• Meanwhile, add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the nuts and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes, tossing often, until lightly toasted. Set aside to cool completely.
• Soften the ice cream in the refrigerator for 30 minutes, or at room temperature for 10 to 15 minutes until easy to scoop but not melted.
• Scoop large spoonfuls of ice cream all over the crust, and working quickly, use an offset spatula or wooden spoon to smooth the ice cream into an even layer with no gaps. Sprinkle the nut mixture and marshmallows over the ice cream and press them lightly into an even layer using the palms of your hands.
• Cover the pan with plastic wrap and freeze until firm, at least 3 hours or overnight. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares. Serve straight from the freezer, drizzled with hot fudge, if desired.

FROSTED ROCKY ROAD BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In large bowl, stir together dry cake mix, butter, water, brown sugar and egg until well blended. Stir in nuts; spread in pan.
• Bake 20 minutes. Sprinkle with marshmallows. Bake 10 to 15 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store loosely covered.

ROCKY ROAD BARS

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.

ROCKY ROAD FREEZE

Steps:

• In a small bowl, combine the milk and chocolate syrup; set aside. In a large bowl, beat cream until stiff peaks form. Fold in chocolate mixture, marshmallows, chocolate chips and peanuts. , Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving.

ROCKY ROAD FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
• For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
• Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
• Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

FUDGY ROCKY ROAD BARS

Steps:

• Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
• In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.

ROCKY ROAD BARS

Steps:

• Put the chocolate and butter into a heat proof bowl and slowly melt over a sauce pan of water that has been brought to the boil. Once fully melted, add all of the dry ingredients and evenly mix into the melted mixture.
• Once mixed, add to a square baking tin and leave in the fridge for at least 2 hours to allow the mixture to set.
• Once set, place the large square of rocky road onto a chopping board and cut into smaller chunks.