Rocky Road Crunch Bars Recipes

ROCKY ROAD CRUNCH BARS

Steps:

• Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
• Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.
• Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
• Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
• Refrigerate for about 2 hours or overnight.
• Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

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 CRISPY BARS

Steps:

• Cook 1st three ingredients in saucepan until peanut butter is melted, stirring constantly.
• Stir in the 2 1/4 cups rice krispies. Spread in baking dish (9x13 size is good, or Tupperware cold cut keeper).
• Cook chocolate chips, 1/2 cup corn syrup, 1/4 cup sugar, and butter over low heat, til butter is melted (stir constantly).
• Stir in 2 cups cereal and marshmallows.
• Spread over 1st layer.
• Sprinkle with nuts. Cool.

ROCKY ROAD BARS

Steps:

• Put the chocolate and butter into a heat proof bowl and slowly melt over a sauce pan of water that has been brought to the boil. Once fully melted, add all of the dry ingredients and evenly mix into the melted mixture.
• Once mixed, add to a square baking tin and leave in the fridge for at least 2 hours to allow the mixture to set.
• Once set, place the large square of rocky road onto a chopping board and cut into smaller chunks.

ROCKY ROAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch baking pan melt the butter and sprinkle the graham cracker crumbs over the melted butter. Mix together and press onto bottom of pan.
• Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle the condensed milk evenly over all.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with the melted chocolate. Cool completely and cut into squares.

ROCKY ROAD CRUNCH BARS

Steps:

• MICROWAVE honey and butter in large microwaveable bowl on HIGH 1 min.; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are puffed; stir until well blended.
• ADD remaining ingredients; mix well.
• PRESS cereal mixture firmly into greased foil-lined 13x9-inch pan. Cool. Cut into 24 bars.

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 BARS

Steps:

• Heat the oven to 350°F; coat a 13-by-9-inch baking dish with butter; set aside.
• Combine 3/4 cup of the chocolate chips and all the butter in a small saucepan.
• Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
• Whisk sugar, eggs, vanilla, and salt in a large bowl until eggs are broken up and smooth.
• Add chocolate mixture and stir to combine; add flour and baking powder and stir until just incorporated.
• Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine.
• Transfer batter to the prepared dish and spread evenly.
• Bake until a toothpick inserted in the center comes out mostly clean, about 25 to 30 minutes; remove from the oven.
• Move the rack to the top of the oven.
• Sprinkle remaining chocolate chips, marshmallows, and nuts over the surface of the batter.
• Return to the oven and continue baking until marshmallows are puffed and golden brown, about 10 minutes more.
• Remove from the oven and cool completely on a wire rack before cutting.

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 BARS

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside.
• In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined.
• Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars.

FUDGY ROCKY ROAD BARS

Steps:

• Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
• In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.

ROCKY ROAD ICE CREAM BARS

Steps:

• Spray a 9-by-13-inch pan with cooking spray and line with parchment paper. Place 8 tablespoons/115 grams of the butter in a small skillet and melt over medium heat; set aside.
• Place the cookies and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment, and process until the cookies are very finely ground. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumb mixture to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Place the pan in the freezer for 30 to 45 minutes, until the crust is firm to the touch.
• Meanwhile, add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the nuts and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes, tossing often, until lightly toasted. Set aside to cool completely.
• Soften the ice cream in the refrigerator for 30 minutes, or at room temperature for 10 to 15 minutes until easy to scoop but not melted.
• Scoop large spoonfuls of ice cream all over the crust, and working quickly, use an offset spatula or wooden spoon to smooth the ice cream into an even layer with no gaps. Sprinkle the nut mixture and marshmallows over the ice cream and press them lightly into an even layer using the palms of your hands.
• Cover the pan with plastic wrap and freeze until firm, at least 3 hours or overnight. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares. Serve straight from the freezer, drizzled with hot fudge, if desired.