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 ICE CREAM
Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.
Provided by Sugar Cookie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
- Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 19.3 g, Cholesterol 59 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 53 mg, Sugar 15.5 g
ROCKY ROAD WHOPPERS
These big Chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows, The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper makes these cookies easy to remove.
Provided by Chef mariajane
Categories Drop Cookies
Time 14m
Yield 12 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 245.8, Fat 13.9, SaturatedFat 6.6, Cholesterol 20.6, Sodium 51.7, Carbohydrate 32.5, Fiber 2.1, Sugar 25.8, Protein 2.9
ROCKY ROAD WHOPPERS
Make and share this Rocky Road Whoppers recipe from Food.com.
Provided by hungrykitten
Categories Dessert
Time 30m
Yield 12 large cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees 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 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 remaining 1 cup chocolate chips.
- For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of 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.
- Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.
- DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.
Nutrition Facts : Calories 245.7, Fat 13.9, SaturatedFat 6.6, Cholesterol 22.7, Sodium 51.5, Carbohydrate 32.3, Fiber 2.1, Sugar 25.8, Protein 2.9
ROCKY ROAD WHOPPERS
Steps:
- Preheat oven to 350 degrees 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 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 remaining 1 cup chocolate chips. For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of 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. Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely. DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.
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