Rocky Road Candies Recipes

ROCKY ROAD

Rocky Road image

Provided by Shiran

Time 10m

Number Of Ingredients 6

Ingredients

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.

ROCKY ROAD CANDIES

Rocky Road Candies image

It couldn't be easier to make this treat. Just melt chocolate chips and stir in peanuts and marshmallows.

Provided by sal

Categories Desserts Candy Recipes Chocolate Candy Recipes

Time 2h10m

Yield 24

Number Of Ingredients 5

Ingredients

1 (12 ounce) package semisweet chocolate chips
⅛ cup butter
1 (14 ounce) can sweetened condensed milk
2 ½ cups dry-roasted peanuts
1 (16 ounce) package miniature marshmallows

Steps:

Line a 9 x 13 inch pan with wax paper.
In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 36.3 g, Cholesterol 8.1 mg, Fat 14.1 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 53.3 mg, Sugar 27.8 g

ROCKY ROAD

Rocky Road image

Fast, easy and Delicious!

Provided by Christi

Categories Desserts Cookies No-Bake Cookie Recipes

Yield 6

Number Of Ingredients 3

Ingredients

2 cups semisweet chocolate chips
1 cup peanut butter
4 cups miniature marshmallows

Steps:

Grease a 9 x 9 inch pan.
Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g

ROCKY ROAD CANDY

Rocky Road Candy image

Found this years ago in a magazine, I have added the coconut to it so if you are not keen on that ingredient just leave it out. In The Netherlands I have a hard time finding mini marshmallows so I cut up large ones. Chilling time not included.

Provided by PetsRus

Categories Candy

Time 30m

Yield 24-30 pieces

Number Of Ingredients 4

Ingredients

16 ounces dark chocolate or 16 ounces milk chocolate, whatever you prefer.
3 cups mini marshmallows
1 cup walnuts or 1 cup pecans
1/2 cup desiccated coconut (dried, shredded)

Steps:

Melt the chocolate in the top of a double boiler.
Line an 8x8 tin with foil (you can butter one but this is easy to lift out and peel away).
In a large bowl mix the marshmallows, nuts and the coconut.
Add the melted chocolate, mix well.
Spread into the prepared tin.
Chill, when firm cut into small pieces.

3-INGREDIENT PEPPERMINT ROCKY ROAD CANDIES

3-Ingredient Peppermint Rocky Road Candies image

To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.

Provided by Dawn Perry

Categories 3-Ingredient Recipes Candy Chocolate Mint Christmas Marshmallow

Yield Makes 28-30

Number Of Ingredients 3

Ingredients

12 ounces dark chocolate chips or chopped dark chocolate (preferably 63% cacao)
1 cup mini marshmallows
3/4 cup crushed peppermint candies or candy canes (about 4 1/2 ounces), divided

Steps:

Line 2 rimmed baking sheets with parchment or wax paper. Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
Fold marshmallows and 1/2 cup candies into chocolate until evenly combined. Drop heaping tablespoonfuls of chocolate mixture onto prepared baking sheets; sprinkle with remaining 1/4 cup candies. Chill until set, about 30 minutes. Serve at room temperature.
Do Ahead
Candies can be made 5 days ahead; transfer to an airtight container and chill.

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