Rocky Road Candy Jeannes Way Recipes

ROCKY ROAD

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

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.

JEANNE'S IRRESISTIBLE ROCKY ROAD ICE CREAM

Steps:

• 1. Crack 2 fresh eggs and place in medium size mixing bowl. With hand mixer, beat eggs on high speed until light and fluffy, approx. 2 minutes
• 2. Add sugar and beat on high speed for another 2 minutes until sugar is well blended.
• 3. Add 2% milk and beat until blended.
• 4. Place egg mixture in a medium size saucepan and cook on medium heat until it comes to a soft roiling boil. Remove from heat and return mixture to mixing bowl.
• 5. This is a jar of Hershey's Chocolate Spread.
• 6. Add Hershey's Chocolate Spread.
• 7. Beat until well blended
• 8. Add the 2 cups cold heavy cream and vanilla and beat until well blended.
• 9. Place mixture in ice cream freezer and freeze following the manufacturers instructions. Note: You may need to cool the mixture in fridge if you are using a canister that must be frozen prior to freezing the ice cream.
• 10. While ice cream is freezing, chop the walnuts. then with scissors, cut marshmallows in half and cut the halves in half. Cut again into quarters. Dust cut ends in powdered sugar to prevent marshmallows from sticking together. Hint 1: For ease of cutting marshmallows, dip scissors into a glass of water. Hint 2: If using regular size marshmallows, cut in half and then quarters, but you will probably need more than 7. You want the marshmallows to be larger than mini marshmallows.
• 11. After the ice cream stiffens (about 2 minutes before it is done), add the marshmallows & walnuts and continue freezing until the ice cream is ready.
• 12. When ice cream is done, remove canister from freezer.
• 13. Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
• 14. Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. Hint: I usually wash an empty ice cream container to put the finished product in and it works great!
• 15. This is a very rich and satisfying ice cream so only a couple of scoops will do you!! When my Brother-In-Law tasted it he said that I should market it, lol!! Enjoy!

SUPER EASY ROCKY ROAD CANDY

Steps:

• Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.

ROCKY ROAD CANDY JEANNE'S WAY

Steps:

• 1. Open bags of Marshmallows and place in large bowl.
• 2. Butter well, a 9" by 13" pan.
• 3. Open all bags of Milk Chocolate and place in a microwave safe bowl and microwave 1 minute at 50% power 3 to 4 times while stirring each time until chocolate has melted. Watch carefully and do not overheat or burn. Note: if you want a very special Rocky Road (my favorite way to make this) then use Belgian Chocolate instead of the milk chocolate chips. I buy my Belgian chocolate from Trader Joe's and it is the large 1 pound bar of chocolate. I use 1 & 1/2 bars for a bag of marshmallows!
• 4. Add chopped walnuts to marshmallows.
• 5. Add all but about 1 cup of the chocolate to marshmallows and nuts.
• 6. Blend until well incorporated!
• 7. Pour mixture into buttered pan. Press mixture down as much as possible with large spoon or spatula.
• 8. Use remaining chocolate on candy and ice top as you would a cake.
• 9. Cover with plastic wrap and place in refrigerator to set.
• 10. Hints: Once candy sets it does not need to remain in the refrigerator and is easier to cut when it is at room temperature. If you give as a gift it is best to cut in hunks rather than pieces to stay fresh longer. This is not necessary if you give the whole recipe as a gift, which I do all the time. Freezes well!