Semisweet Chip Rocky Road Frosting Recipes

ROCKY ROAD FROSTING

Steps:

• In a medium, heavy saucepan over low heat, melt 1 cup of the semisweet chocoalte chips with the unsweetened chocoalte; remove pan from heat.
• Add the butter, vanilla, and salt to the melted chocolate and stir until the butter melts and is incorporated into the chocolate.
• Let stand until the mixture is at room temperature.
• Using an electric mixer at high speed, whip the chocolate until it holds soft peaks.
• Fold in the remaining chocolate chips, marshmallows, and nuts.
• Frost as desired.

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.

ROCKY ROAD CUPCAKES (FROM SCRATCH)

Steps:

• Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
• In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
• In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
• Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
• Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
• Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.

ROCKY ROAD FROSTING

Steps:

• 1. In a 2 qt saucepan, combine chocolate, half the marshmallows, water and butter. Heat until blended stirring constantly.
• 2. Cool slightly. Add sugar and vanilla. Beat until thick.
• 3. Stir in remaining marshmallows. Add nuts if desired.
• 4. Frosts top on one 9 x 13 cake.

OLD FASHIONED ROCKY ROAD FROSTING

Steps:

• 1. In a 2 qt. saucepan combine chocolate, 1 cup marshmallows, water and butter. Heat until well blended stirring constantly.
• 2. cool slightly. Add powdered sugar and vanilla. Beat until thick.
• 3. Stir in remaining ingredients. Frost top of 9 x 13 cake.