Rocky Road Bites Recipes

ROCKY ROAD BROWNIE BITES

Rocky Road Brownie Bites image

My son's favorite ice cream flavor lately is Rocky Road so I thought I'd make a brownie to echo those flavors of chocolate fudge, marshmallows and almonds. Making them one bite in a mini-muffin tin makes them super easy to snack on or pack in a lunchbox. They're also great to make for any group you may have to prepare for -- like your turn for soccer snack or a school party. You may want to leave the nuts out to accommodate allergies if sending them to school, though.

Provided by Food Network

Categories dessert

Time 1h15m

Yield 24 pieces

Number Of Ingredients 9

Ingredients

1/2 cup butter
4 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup blanched almonds, chopped or slivered almonds
24 mini-marshmallows

Steps:

Preheat oven to 350 degrees F.
Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.

ROCKY-ROAD BITES

Rocky-Road Bites image

If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 45m

Yield Makes 30

Number Of Ingredients 4

Ingredients

60 whole almonds
1 cup Faux-Tempered or Tempered Chocolate
60 mini marshmallows
1/2 cup mini pretzel sticks, broken into pieces

Steps:

Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool completely.
Place 30 mini foil baking cups on a rimmed baking sheet. Place 1 toasted almond in bottom of each cup. Carefully pour enough chocolate into cups to fill two-thirds of the way, stirring chocolate frequently while filling to ensure it stays tempered. Press 2 marshmallows into each cup to partially submerge in chocolate, then press 1 more toasted almond and several pieces of pretzel into each cup.
Let stand until chocolate is hard and dry, about 2 hours. Serve, or store in an airtight container at room temperature up to 2 weeks.

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