Rocky Road Frosting Recipes

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NO-BAKE ROCKY ROAD BARS



No-Bake Rocky Road Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield about 16 bars

Number Of Ingredients 12

Cooking spray
One 14-ounce can sweetened condensed milk
8 ounces cream cheese
3 tablespoons salted butter
1 cup toasted, chopped pecans
1 cup toasted, chopped walnuts
8 full graham crackers (1 sleeve), broken into chunks
One 10-ounce bag mini marshmallows
3 cups semisweet chocolate chips
2 cups confectioners' sugar
1 cup (2 sticks) unsalted butter, softened
One 16-ounce jar marshmallow creme, such as Marshmallow Fluff

Steps:

  • For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
  • Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
  • Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
  • When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
  • Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
  • For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
  • Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

FROSTED ROCKY ROAD BARS



Frosted Rocky Road Bars image

It's easy to make these gooey and chocolaty bars when you get a head start with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
1/2 cup butter or margarine, softened
1/4 cup water
1/4 cup packed brown sugar
1 egg
1 cup chopped nuts
3 cups miniature marshmallows
1/2 cup M&M's® chocolate candies, if desired
1/3 cup Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In large bowl, stir together dry cake mix, butter, water, brown sugar and egg until well blended. Stir in nuts; spread in pan.
  • Bake 20 minutes. Sprinkle with marshmallows. Bake 10 to 15 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.
  • In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store loosely covered.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 16 g, TransFat 0 g

ROCKY ROAD CAKE



Rocky Road Cake image

This was my Grandmother's recipe. It was the first cake I ever baked and now my daughter and her cousin's (ages 4, 5 and 9) make it. Its easy and soooooooo delicious!!

Provided by LEESON71

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 50m

Yield 8

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons vegetable oil
1 teaspoon vinegar
1 teaspoon vanilla extract
1 cup water
2 (1 ounce) squares unsweetened chocolate, chopped
¼ cup margarine
¼ cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
  • Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.

Nutrition Facts : Calories 502.2 calories, Carbohydrate 84.4 g, Fat 18.8 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 5 g, Sodium 379.9 mg, Sugar 59.7 g

ROCKY ROAD FROSTING



Rocky Road Frosting image

Just like candy:) This is so rich and confection-like, and there's also a big secret to this, too...THE RECIPE MAKES ENOUGH FROSTING TO COAT A CAKE GENEROUSLY WITH EXTRA FOR LICKING STRAIGHT OUT OF THE BOWL:):):):):)

Provided by JamesDeansGirl

Categories     Dessert

Time 15m

Yield 3 cups

Number Of Ingredients 7

1 3/4 cups semi-sweet chocolate chips
1 ounce unsweetened chocolate, chopped
1/2 cup butter, softened
1 teaspoon vanilla extract
1 pinch salt
1 cup mini marshmallows
3/4 cup finely chopped nuts (any kind--I used cashews)

Steps:

  • In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat.
  • Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate.
  • Let stand until the mixture is at room temperature.
  • Using an electric mixer at high speed, whip the chocolate until it holds soft peaks.
  • Fold in the remaining chocolate chips, marshmallows, and nuts.
  • Frost as desired.

ROCKY ROAD FROSTING



Rocky Road Frosting image

Categories     Sauce     Chocolate     Dessert     Fall     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield makes about 2 1/4 cups

Number Of Ingredients 6

1 1/2 cups miniature marshmallows
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
6 tablespoons water
3 ounces unsweetened chocolate, chopped
3 cups powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

  • Mix first 4 ingredients in medium sauce-pan. Stir over medium-low heat just until marshmallows and chocolate are melted, about 3 minutes. Transfer to large bowl. Mix in powdered sugar and vanilla. Place bowl in larger bowl filled with ice and water. Using electric mixer, beat until frosting is cool, thick and spreadable.

CHOCOLATE LAYER CAKE WITH ROCKY ROAD FROSTING



Chocolate Layer Cake with Rocky Road Frosting image

Categories     Cake     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Kid-Friendly     Yogurt     Fall     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 14

4 ounces unsweetened chocolate, chopped
1 8-ounce container plain low-fat yogurt
2/3 cup (about) water
1 teaspoon vanilla extract
2 cups cake flour
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Rocky Road Frosting
1 1/2 cups miniature marshmallows
1 cup coarsely chopped walnuts

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Cool just to room temperature.
  • Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.
  • Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl. Add yogurt mixture and melted chocolate. Using electric mixer, beat until smooth, occasionally scraping bowl with rubber spatula, about 3 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert onto racks; peel off parchment. Cool completely.
  • Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band and 1 inch down sides from top edge of cake. Sprinkle walnuts over center of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)

CHOCOLATE LAYER CAKE WITH ROCKY ROAD FROSTING



Chocolate Layer Cake With Rocky Road Frosting image

Cake making was quite a fad in the twenties. The new gas stoves were efficient, reliable and easy to operate; besides, with more women working outside the home, there wasn't as much time to prepare multiple desserts, so fancy layer cakes were made to satisfy everyone. Marshmallows were popular in the decade, and they were used in desserts, salads and side dishes. Here they sweeten an old-fashioned frosting and decorate this easy-to-make chocolate cake

Provided by dev_carlsen

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 18

4 ounces unsweetened chocolate, chopped
1 (8 ounce) container plain low-fat yogurt
2/3 cup water
1 teaspoon vanilla extract
2 cups cake flour
2 cups sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups miniature marshmallows
1 cup walnuts
1 1/2 cups miniature marshmallows
6 tablespoons water
3 ounces chocolate
3 cups powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

  • For Frosting:Mix first 4 ingredients in medium sauce-pan. Stir over medium-low heat just until marshmallows and chocolate are melted, about 3 minutes. Transfer to large bowl. Mix in powdered sugar and vanilla. Place bowl in larger bowl filled with ice and water. Using electric mixer, beat until frosting is cool, thick and spreadable.
  • For the rest: Position rack in center of oven and preheat to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Cool just to room temperature.
  • Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.
  • Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl. Add yogurt mixture and melted chocolate. Using electric mixer, beat until smooth, occasionally scraping bowl with rubber spatula, about 3 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert onto racks; peel off parchment. Cool completely.
  • Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band and 1 inch down sides from top edge of cake. Sprinkle walnuts over center of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.).

Nutrition Facts : Calories 913.9, Fat 36.1, SaturatedFat 16.9, Cholesterol 85.1, Sodium 387.3, Carbohydrate 148.5, Fiber 5.7, Sugar 107.8, Protein 11.8

ROCKY ROCKIN' ROAD FUDGE



Rocky Rockin' Road Fudge image

This fabulous fudge adds the decadent flavors of flavors of German chocolate cake and rocky road ice cream for one terrific treat. Betty Crocker Rich & Creamy coconut pecan frosting is the secret shortcut.

Provided by Brooke Lark

Categories     Dessert

Time 1h10m

Yield 16

Number Of Ingredients 6

1 bag (12 oz) dark chocolate chips (2 cups)
1 container (14.5 oz) Betty Crocker™ Rich & Creamy coconut pecan frosting
1 jar (7 oz) marshmallow creme
2 tablespoons chopped pecans
2 tablespoons flaked coconut
1 tablespoon miniature semisweet chocolate chips

Steps:

  • Spray 9-inch square pan with baking spray with flour. In large microwavable bowl, microwave dark chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth.
  • Set aside 2 tablespoons of the frosting; stir remaining frosting into melted chips. Fold in marshmallow creme, leaving ribbons of it running through fudge. Spread in pan.
  • Press pecans, coconut and miniature chocolate chips in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by rows.

Nutrition Facts : ServingSize 1 Serving

ROCKY ROAD FUDGE BARS



Rocky Road Fudge Bars image

A bar cookie with all of the flavors of the popular rocky road ice cream.

Provided by Deb Martin

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 22

½ cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
¾ cup chopped walnuts
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
2 tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ cup butter, softened
¼ cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows
¼ cup butter
1 (1 ounce) square unsweetened chocolate, chopped
¼ cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
  • For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
  • Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
  • Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.6 g, Cholesterol 54.1 mg, Fat 18.2 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 9.4 g, Sodium 117.3 mg, Sugar 33.8 g

ROCKY ROAD FROSTING



Rocky Road Frosting image

The smell of the chocolate and marshmallows melting, had the kids asking is it ready to eat yet. You could eat this right out of the mixing bowl! If you're not a fan of walnuts, you could substitute dry roasted peanuts or even pecans and it would be just as good.

Provided by karen dunn @katysue123

Categories     Spreads

Number Of Ingredients 7

2 - 1 oz sq. unsweetened chocolate
4 tablespoon(s) butter
2 cup(s) mini marshmallows
2 1/2 cup(s) powdered sugar
1/4 cup(s) water
1 teaspoon(s) vanilla
1/4 - walnuts

Steps:

  • In a 2 qt saucepan, combine chocolate, half the marshmallows, water and butter. Heat until blended stirring constantly.
  • Cool slightly. Add sugar and vanilla. Beat until thick.
  • Stir in remaining marshmallows. Add nuts if desired.
  • Frosts top on one 9 x 13 cake.

ROCKY ROAD CHOCOLATE CAKE



Rocky Road Chocolate Cake image

Sherry Thompson of Seneca, South Carolina combines the best of both worlds with her combination turtle/rocky road cake that's rich, chocolaty and irresistible! Since it's frosted in the pan, traveling with it is easy!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 8

1 package chocolate cake mix (regular size)
1 cup confectioners' sugar
2 tablespoons baking cocoa
6 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
6 tablespoons caramel ice cream topping
4 cups miniature marshmallows
1 cup chopped pecans

Steps:

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , Meanwhile, for frosting, combine confectioners' sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting. Sprinkle with marshmallows; return to the oven for 5 minutes or until marshmallows are softened. , Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack.

Nutrition Facts :

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From canadianliving.com


ROCKY ROAD FROSTING - RECIPES - PAGE 3 | COOKS.COM
Bring to a boil the water, oil and butter. Add flour, sugar, cocoa and salt. Beat until smooth. Add eggs, buttermilk, and soda; beat well. ...
From cooks.com


ROCKY ROAD FROSTING | RECIPE | HOMEMADE FROSTING RECIPES, …
Jun 2, 2020 - You could eat this frosting right out of the mixing bowl! If you're not a fan of walnuts, you could substitute dry roasted peanuts or even pecans. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in ...
From pinterest.ca


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