Rocky Road Whoppers 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 WHOPPERS

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper, Stir flour, baking powder and salt in small bowl to blend. Set aside.
• Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to a large bowl, Set aside.
• Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaininig 1 cup chocolate chips.
• For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3-inches apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon dough atop each to cover marshmallows and form 2-inch high mounds, Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.

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.