No Bake Toffee Rocky Road Bars Recipes

NO BAKE TOFFEE FUDGE BARS

Steps:

• Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
• Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
• Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

NO-BAKE ROCKY ROAD BARS

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.

NO BAKE TOFFEE ROCKY ROAD BARS

Steps:

• Line a 25cm x 20cm (10in x 8in) shallow baking tin with clingfilm.
• Melt toffee and butter in a medium sized pan, heat over a very gentle heat and stir continuously.
• Once completely melted and resmbling a thick liqud remove from the heat.
• Add broken biscuits, raisins, nuts, cherries and marshmallows.
• Mix well.
• Transfer mixture to the prepared baking tin.
• Level to surface.
• Chill for 1 hour approx or until firm.
• Remove from tin and peel away clingfilm.
• Cut into 12-14 bars dependent on the size of bar you require.
• To store place in airtight container for upto 4 days.

NO-BAKE ROCKY ROAD CHOCOLATE BARS

Steps:

• Combine butter, chocolate chips and butterscotch chips in 4 quart saucepan. Cook over low heat stirring constantly, until melted. (4-6 min.)
• Stir in peanut butter until well mixed.
• Remove from heat.
• Add cereal & marshmallows, toss until well coated.
• Press mixture onto bottom of buttered 13x9 inch baking pan.
• Refrigerate until firm (about 30 minutes).
• Cut into bars.
• Store refrigerated.