Chocolate Rocky Road Recipes

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ROCKY ROAD



Rocky Road image

Provided by Shiran

Time 10m

Number Of Ingredients 6

8 oz/230 g ((1 and 1/3 cups) chopped bittersweet or semi-sweet chocolate)
½ cup (1 stick/115 g) unsalted butter
1/2 teaspoon vanilla extract
1 and ½ cups miniature marshmallows ((if you only have large marshmallows, cut them into small pieces))
¾ cup (75 g) hazelnuts (or use your favorite - salted peanuts, walnuts, almonds, pecans)
¾ cup (75 g) digestive biscuits or cookies (any kind)

Steps:

  • Line an 8x8-inch baking pan with foil or parchment paper. Set aside.
  • In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave for 30 seconds. Heat more, at 20-second intervals, stirring in between each interval, until melted. Stir in vanilla extract. Fold in marshmallows, nuts, and cookies.
  • Spread mixture into prepared pan. Refrigerate for at least 2 hours, or until set. Lift from pan using the foil or parchment paper, and cut into squares. Keep in the fridge. I like to take it out of the fridge 15 minutes before serving.

RUBY CHOCOLATE ROCKY ROAD



Ruby Chocolate Rocky Road image

The idea of rocky road is pretty much that: piles of rocky goodies all coated and glued together with chocolate that doesn't crack when you bite into it (thanks to coconut oil). So although I have used some fairly gourmet ingredients here, don't feel locked into that. Just go with what you have in the cupboard that you think will go well together!

Provided by Tenina Holder

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 10

14 ounces ruby chocolate, chopped
½ cup coconut oil
1 teaspoon vanilla extract
18 shortbread cookies (such as Walkers®), coarsely chopped
½ (10 ounce) package marshmallows, cut into cubes
½ cup shelled pistachio nuts
½ cup slivered almonds
1 ½ ounces candied flowers
3 tablespoons freeze-dried raspberries
3 tablespoons coconut flakes

Steps:

  • Grease a small baking sheet and line it with waxed paper.
  • Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
  • Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
  • Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 25 g, Cholesterol 4.9 mg, Fat 17.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 10 g, Sodium 72.8 mg, Sugar 7.7 g

EASY ROCKY ROAD



Easy rocky road image

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

200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
200g dark chocolate (70% cocoa works best)
2-3 tbsp golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
icing sugar, to dust
raisins, dried cranberries or any dried fruit
nuts
popcorn
honeycomb, broken into pieces

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

CHOCOLATE ROCKY ROAD COOKIES



Chocolate Rocky Road Cookies image

A chocolate cookie with the flavors of rocky road ice cream. These are great to eat with a big bowl of vanilla ice cream!

Provided by MARBALET

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
1 cup semisweet chocolate chips
1 cup white sugar
2 eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup chopped walnuts
48 miniature marshmallows

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
  • In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
  • Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 20.6 g, Cholesterol 25.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 4.1 g, Sodium 69.6 mg, Sugar 13.1 g

ROCKY ROAD COOKIES



Rocky Road Cookies image

Rocky Road Cookies are chocolate cookies loaded with semi-sweet chocolate chunks and almonds, topped with mini marshmallows.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 49m

Number Of Ingredients 12

2½ cups semi-sweet chocolate chunks, (or morsels, divided)
2 tablespoons unsalted butter
¾ cup (150 g) granulated sugar
2 large eggs, (room temperature)
2 tablespoons whole milk
2 teaspoons vanilla extract
1 cup (125 g) all-purpose flour
¼ cup (30 g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup (54 g) chopped almonds
½ cup (25 g) mini marshmallows

Steps:

  • Preheat oven to 325°F. Line two cookie sheets with parchment paper.
  • In a medium microwave-safe bowl, add 1 cup of the chocolate morsels and the butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is okay.) Set aside.
  • While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.
  • Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.
  • Add the flour, cocoa powder, baking powder, and salt. Stir well to incorporate, but don't over mix. The mixture should be very loose, just like a brownie mix.
  • Stir in the remaining 1½ cups of the chocolate chunks and the almonds, reserving a little of each to press into the tops of the cookies, if desired.
  • Set the cookie dough in the freezer for 15 minutes.
  • When ready, using a 3 tablespoon scoop, scoop the cookie dough and place each cookie 2 inches apart on the lined baking sheets.
  • Top with reserved chocolate chunks, almonds, and mini marshmallows, pressing down slightly. This will give the cookies that 'rocky road' look. (Note: When adding the marshmallows, try to keep them in the middle of the cookie dough ball.)
  • Bake for 13-15 minutes. Let cool on the cookie sheet before serving. Store leftovers in an airtight container.

CHOCOLATE ROCKY ROAD CAKE



Chocolate rocky road cake image

Adapt this rocky road cake depending on what you have. With chocolate sponge and sweet-and-salty rocky road topping, it's a joyous cake

Provided by Liberty Mendez

Categories     Dessert

Time 1h30m

Yield Serves 10-12

Number Of Ingredients 16

125g salted butter, softened, plus extra for the tin
100ml vegetable oil
125g Greek yogurt
100ml milk
2 tbsp coffee granules, dissolved in 100ml boiling water and cooled (this enhances the chocolate flavour)
2 large eggs
225g light brown soft sugar
200g self-raising flour
1 tsp baking powder
50g cocoa powder
150g biscuits (we used digestives), plus extra for the topping
100g salted butter, cut into cubes
200g dark chocolate, finely chopped
60g golden syrup
80g mini marshmallows, plus extra for the topping
handful of extras of your choice, such as honeycomb pieces, popcorn, nuts, raisins, dried cranberries or glacé cherries (you'll need about 60g), plus extra for the topping

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
  • For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
  • Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.

Nutrition Facts : Calories 609 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

CHOCOLATE ROCKY ROAD



Chocolate Rocky Road image

A classic Chocolate Rocky Road made from just 5 ingredients! 10 minutes prep time and completely no-bake.

Provided by Lucy - Bake Play Smile

Categories     Dessert     sweet

Time 2h10m

Number Of Ingredients 6

500 g milk chocolate (or dark chocolate)
20 g coconut oil (optional (see notes))
200 g marshmallows (chopped)
20 g (1/4 cup) desiccated coconut
110 g raspberry lollies (chopped in half (see notes))
75 g (1/2 cup) peanuts (chopped (see notes))

Steps:

  • Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
  • Place the chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl. Heat, uncovered, on 50% power, in 30 second bursts, stirring every time with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts.Remove from the microwave and stir until smooth.
  • Stir through the chopped marshmallows, coconut, raspberry lollies and peanuts.
  • Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
  • Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
  • Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
  • Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2 or until melted.
  • Add the marshmallows, coconut, raspberry lollies and peanuts and mix for 5-10 seconds, Reverse, Speed 3 (using the spatula to help mix), or until completely combined.
  • Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
  • Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).

Nutrition Facts : Calories 241 kcal, Carbohydrate 30 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Sodium 29 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 5 g, ServingSize 1 serving

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