Milk Chocolate Rocky Road Recipes

ROCKY ROAD CANDIES

Steps:

• Line a 9 x 13 inch pan with wax paper.
• In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.

ROCKY ROAD

Steps:

• Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
• Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.

DARK CHOCOLATE ROCKY ROAD

Steps:

• Line a slice tray with baking paper
• Start with a medium sized mixing bowl. Cut marshmellows in halves
• Then cut licorice into thirds
• Add coconut and nuts to the bowl
• Place a medium saucepan, 1/2 filled with water on the stove. Place a heatproof bowl on top of the saucepan and the melts in the bowl. Stir the chocolate a little as it melts. As soon as the last piece looses its form, use a tea towel to grab the bowl and turn off the heat.
• Pour melted chocolate into the marshmellow mix.
• Stir like crazy to thoroughly combine all of the ingredients
• Tip the mix into a lined slice tray and push down with a spatula to direct mix into corners of tray, so it is flat and consistently laid out.
• Refrigerate for 1-2 hours till set. Cut into pieces and serve.

ROCKY ROAD ICE CREAM

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.

ROCKY ROAD

Steps:

• Grease a baking dish...........
• Melt the chocolate in a heat proof bowl over a pan of boiling water. When the chocolate has melted add the butter and golden syrup. Stir regularly until its all melted and combined.
• Mix the biscuits and 75g marshmallows in a bowl and pour in the chocolate mixture. Stir until the biscuits and marshmallows are evenly coated.
• Pour the mixture into a tin and refrigerate. After 15 minutes remove from the fridge and top with the remaining marshmallows and chocolate chips.
• Melt the white chocolate in a bowl over a pain of boiling water. Drizzle the white chocolate on top and return to the fridge for another 1 1/2 hours.
• Once the chocolate has set, remove from the fridge and cut into 9 pieces.

ROCKY ROAD FUDGE

Steps:

• Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

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 FUDGE RECIPE

Steps:

• Line a 9X13 baking pan with foil or parchment paper and then spray with a non stick cooking spray.
• Place the condensed milk and chocolate in a microwave safe bowl.
• Heat in 30 second intervals in the microwave, stirring after each interval until the mixture is melted and well combined. Mine took approximately 90 seconds.
• Stir in the peanuts and miniature marshmallows.
• Pour the mixture into the prepared pan. Refrigerate until firm.
• Then carefully lift the foil out of the pan and cut into pieces