Rocky Road Bread Pudding With Marshmallow Sauce Recipes

ROCKY ROAD COOKIES WITH MARSHMALLOWS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine brown sugar and butter in a bowl; beat until creamy. Beat in egg. Mix in flour, 1/2 of the chopped chocolate, cocoa powder, and baking powder until dough comes together.
• Drop spoonfuls of the dough onto a cookie sheet, allowing enough room for the cookies to spread. Flatten slightly.
• Bake in the preheated oven until edges are done but tops are a bit gooey, about 5 minutes.
• Remove from the oven. Push remaining chocolate and mini marshmallows into the tops. Continue baking until tops are set, about 5 minutes more. Be careful to remove cookies before marshmallows burn.

ROCKY ROAD PUDDING

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping, chocolate chips, 3/4 cup marshmallows and peanuts., Pour into dessert dishes. Cover and refrigerate until set., Just before serving, sprinkle with remaining marshmallows; drizzle with chocolate syrup if desired.

ROCKY ROAD BREAD PUDDING

Steps:

• Heat oven to 350 F degrees.
• Butter a 2 quart baking dish.
• In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.
• In a large bowl, stir together sugar and cocoa powder.
• Combine milk and eggs and gradually stir into the cocoa mixture.
• Pour milk mixture over bread in baking dish.
• Make sure all bread is moistened by pressing with back of large spoon.
• Bake for 45 minutes or until knife inserted near center comes out clean.
• Serve warm with whipped cream or ice cream.

ROCKY ROAD

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

ROCKY ROAD BREAD PUDDING WITH MARSHMALLO SAUCE

Steps:

• Preheat oven to 350 degrees.
• Butter an 8 by 8 inch baking pan.
• Put the brioche in a large bowl.
• In a medium bowl, whisk egg, yolks and sugar until combined. Add milk, butter, brandy and melted chocolate and whisk until combined.
• Pour mixture over cut brioche and let rest for 5 minutes.
• Add chopped chocolate, 1/4 of the marshmallows and toasted pecans. Stir gently to mix. Pour into buttered pan and cover aluminum foil
• Put in a large roasting pan and place in over. Pour hot water into the pan until the pan is 1/2 full. Bake for 30 minutes.
• Remove foil and bake 15 minutes more, or until an inserted toothpick is removed clean.
• To make marshmallow sauce. In a small pot add 1/2 cup of water, bring to a boil and add remaining marshmallows. Stir constantly until melted.
• To serve, cut a 1/2 inch square of bread pudding and garnish with some sauce. Serve immediately.

ROCKY ROAD PUDDING

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Let stand 5 min.
• Top with nuts and marshmallows.

ROCKY ROAD PUDDING POPS

Steps:

• Pprepare pudding mix as directed on package, using the 2-1/2 cups milk. Refrigerate 1 hour or until pudding is completely cooled.
• Stir in walnuts and chocolate chips with wire whisk. Add marshmallow creme; stir slightly to create marble effect. Spoon evenly into 6 (5-oz.) paper cups. Insert wooden pop stick in center of each cup.
• Freeze 6 hours or until firm. Peel off paper cups to serve.

ROCKY ROAD PUDDING

Steps:

• Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
• Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom).
• Freeze overnight or until firm.
• Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous.
• Serve with custard if wished.

ROCKY ROAD PUDDING CUPS

Steps:

• In a large heavy saucepan, combine the sugar, cocoa and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup chips until melted., Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately.