No Bake Toffee Rocky Road Bars 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.

NO BAKE TOFFEE FUDGE BARS

Steps:

• Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
• Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
• Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

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.

NO-BAKE ROCKY ROAD CHOCOLATE BARS

Steps:

• Combine butter, chocolate chips and butterscotch chips in 4 quart saucepan. Cook over low heat stirring constantly, until melted. (4-6 min.)
• Stir in peanut butter until well mixed.
• Remove from heat.
• Add cereal & marshmallows, toss until well coated.
• Press mixture onto bottom of buttered 13x9 inch baking pan.
• Refrigerate until firm (about 30 minutes).
• Cut into bars.
• Store refrigerated.

NO BAKE TOFFEE ROCKY ROAD BARS

Steps:

• Line a 25cm x 20cm (10in x 8in) shallow baking tin with clingfilm.
• Melt toffee and butter in a medium sized pan, heat over a very gentle heat and stir continuously.
• Once completely melted and resmbling a thick liqud remove from the heat.
• Add broken biscuits, raisins, nuts, cherries and marshmallows.
• Mix well.
• Transfer mixture to the prepared baking tin.
• Level to surface.
• Chill for 1 hour approx or until firm.
• Remove from tin and peel away clingfilm.
• Cut into 12-14 bars dependent on the size of bar you require.
• To store place in airtight container for upto 4 days.