Rocky Road Crescent Ring Recipes
ROCKY ROAD
Fast, easy and Delicious!
Provided by Christi
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 6
Number Of Ingredients 3
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!
Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g
EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
Steps:
- Grease and line an 18cm square brownie tin with baking paper.
- Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ROCKY ROAD CRESCENT BARS
Marshmallows, peanuts and chocolate chips top a creamy peanut butter filling in a crescent roll crust. Need I say more? From Pillsbury's "The Complete Book of Baking".
Provided by Sharon123
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Heat oven to 375*.
- Unroll dough into 2 long rectangles.
- Place in ungreased 13x9" pan; press over bottom to form crust.
- Firmly press perforations to seal.
- Bake at 375 degrees for 5 minutes.
- In medium bowl, combine sugar, peanut butter and cream cheese; blend until smooth.
- Stir in corn syrup, vanilla and egg; mix well.
- Pour mixture over partially baked crust; spread evenly.
- Sprinkle with marshmallows, peanuts and chocolate chips.
- Return to oven and bake an additional 25 to 30 minutes or until filling is firm to touch.
- Cool completely.
- Refrigerate 1 to 2 hours.
- Cut into bars.
- Store in refrigerator.
- Enjoy!
ROCKY ROAD COCKTAIL
Make and share this Rocky Road Cocktail recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Build all ingredients in a glass lined with chocolate & strawberry toppings.
- Garnish with a fresh strawberry & a marshmallow.
Nutrition Facts : Calories 223.4, Fat 23.6, SaturatedFat 14.8, Cholesterol 84.9, Sodium 26, Carbohydrate 2.3, Sugar 0.1, Protein 1.7
CHEF JOHN'S ROCKY ROAD
I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it's actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients--chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.
Provided by Chef John
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h
Yield 16
Number Of Ingredients 6
Steps:
- Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
- While mixture melts, line an 8x8-inch baking pan with plastic wrap.
- Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
- Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
- Sift cocoa over the top and cut into 16 squares.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 18 g, Cholesterol 5.7 mg, Fat 12.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 47.2 mg, Sugar 3.7 g
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