Rocky Roadtrip Carob Bars Recipes

ROCKY ROAD BARS

Rocky Road Bars image

Provided by Food Network

Categories dessert

Time 25m

Yield 36 to 48 bars

Number Of Ingredients 22

Ingredients

1/4 pound (1 stick) unsalted butter
1 ounce unsweetened chocolate
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 to 1 cup coarsely chopped toasted walnuts, pecans, or peanuts
1 teaspoon baking powder
6 ounces cream cheese, at room temperature
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 cup (4 tablespoons) unsalted butter, at room temperature
1 egg, at room temperature
1/2 teaspoon vanilla extract
1/4 cup toated walnuts, pecans, or peanuts, coarsely chopped
1 cup semisweet chocolate chips
1/4 cup (4 tablespoons) unsalted butter
1 ounce unsweetened chocolate
2 ounces cream cheese
1/4 cup whole milk
1 cup confectioners' sugar
1 teaspoon vanilla extract

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.

CARAMEL ROCKY ROAD BARS

Caramel Rocky Road Bars image

These absolutely decadent dessert bars are great at any time of the year. Be prepared to listen to ecstatic raving after your guests taste them! Cook time includes chill time.

Provided by hannahactually

Categories Bar Cookie

Time 3h20m

Yield 1 9

Number Of Ingredients 11

Ingredients

1 cup flour
3/4 cup oats
1/2 cup sugar
1/2 cup margarine
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped salted peanuts
1/2 cup caramel ice cream topping
1/2 cup chopped peanuts
1 1/2 cups mini marshmallows
1/2 cup chocolate pieces or 1/2 cup chocolate chips

Steps:

Grease 9-inch square baking pan.
Electrically beat all "Crumb" ingredients except nuts.
Stir in peanuts.
Press 2/3 of the mixture into the baking pan.
Bake at 350°F for 12-17 minutes or until golden brown.
Spread 1/2 cup caramel ice cream topping over baked crumb mixture.
Sprinkle 1/2 cup peanuts, 1.5 cup mini marshmallows, and 1/2 cup chocolate pieces over caramel.
Cover with the remaining 1/3 of crumb mixture.
Return to oven and bake for 20 minutes.
Chill bars in refrigerator for 2-3 hours.
Cut into squares and keep refrigerated until served.

Nutrition Facts : Calories 3505.6, Fat 164.5, SaturatedFat 26.5, Cholesterol 1.6, Sodium 3385.7, Carbohydrate 466.9, Fiber 28.1, Sugar 148.7, Protein 69.8

ROCKY ROAD BARS

Rocky Road Bars image

These scrumptious Rocky Road Bars only take 15 minutes to prep. Won't stop people from treating you like a rock star at the potluck party.

Provided by My Food and Family

Categories Recipes

Time 1h15m

Yield Makes 20 servings.

Number Of Ingredients 8

Ingredients

1/4 cup butter, melted
20 thin vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-3/4 cups)
1 pkg. (4.2 oz.) cookies-and-creme flavored instant pudding mix
1-1/2 cups powdered sugar
1/3 cup boiling water
1/3 cup cocktail peanuts, chopped
1/3 cup JET-PUFFED Miniature Marshmallows
2 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

Mix butter and cookie crumbs; press onto bottom of 9-inch square pan.
Beat dry pudding mix, sugar and boiling water until well blended. Pour over crust; spread to completely cover crust. Top with nuts and marshmallows; drizzle with chocolate.
Refrigerate 1 hour or until firm before cutting into bars. Keep refrigerated.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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