Rocky Road Balls Recipes

ROCKY ROAD BARS

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
• Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.
• Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.

ROCKY ROAD CANDY

Steps:

• Melt the chocolate in the top of a double boiler.
• Line an 8x8 tin with foil (you can butter one but this is easy to lift out and peel away).
• In a large bowl mix the marshmallows, nuts and the coconut.
• Add the melted chocolate, mix well.
• Spread into the prepared tin.
• Chill, when firm cut into small pieces.

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 BALLS

Steps:

• COMBINE crushed Grahams, chopped Grahams, condensed milk, chopped peanuts and 1/4 cup marshmallows in a large bowl. Blend well.
• SHAPE mixture into one-inch balls.
• ROLL the balls in the remaining mini-marshmallows to finish. Chill before serving.

ROCKY ROAD POPCORN BALLS

Steps:

• Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
• Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
• With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.

ROCKY ROAD POPCORN BALLS

Steps:

• 1. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and pecans in large bowl sprayed with cooking spray; set aside.
• 2. Melt butter in medium saucepan over medium heat. Add marshmallows and heat 5 minutes or until melted, stirring frequently. Stir in hot cocoa mix.
• 3. Pour over popcorn mixture. Stir well with spoon sprayed with cooking spray. Moisten hands with water. Form popcorn mixture into 16 balls. Store in tightly sealed container up to 3 days.

ROCKY ROAD POPCORN BALLS

Steps:

• Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
• Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
• With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.