Rocky Road Fudge Bars - with yoyomax12
Rocky road peanut butter ball fudge:
Rocky road bundles (with Ramen noodles):
Rocky road pudding pops:
These bars are sweet, moist and flavourful. Reduce the topping by half if you want to reduce the sugar in this.
First prepare crust
Crust:
1/2 cup all-purpose flour
1/2 cup rice flour
1 tsp baking powder
1 cup granulated sugar
1 cup almonds chopped fine (I used ground almonds)
1/2 cup butter
2 oz semi-sweet chocolate chips
1 tsp almond extract
Combine flour, rice flour, baking powder, sugar and almonds in a large bowl.
Melt the chocolate and butter together in a small saucepan over low heat on the stove, stir well and add in 1 tsp almond extract.
Pour the melted chocolate mixture into the bowl with the flours/sugar and stir until combined (it will look dry and crumbly).
Press into the bottom of a greased 9x13 pan. Set aside.
Next prepare filling.
Filling:
6 oz cream cheese at room temperature
1/4 cup butter, room temperature
1/2 cup powdered sugar
1 large egg
2 tbsp all purpose flour
1/2 cup almonds chopped
1/2 tsp almond extract
1 cup semi-sweet chocolate chips
2 cups miniature marshmallows
In a medium sized bowl, combine the cream cheese, butter, egg and powdered sugar together. Blend until smooth. Blend in almond extract, flour and chopped almonds. Spoon over crust and sprinkle with chocolate chips.
Bake at 350F for 25-30 minutes until filling is set and edges are brown. Sprinkle marshmallows over top while still hot and put back into the oven for an additional 2-3 minutes until marshmallows are puffy and brown.
(While the filling is baking for 20-25 minutes, prepare the topping)
Topping:
1/4 cup butter
2 oz cream cheese
1 oz semi sweet chocolate chips
3 1/2 cup powdered sugar
1/4 cup evaporated milk or cream
2 tsp amaretto (or more almond extract)
In al large saucepan place butter, cream cheese, chocolate and cream. Heat over medium low heat until melted. Whisk until smooth. Add in powdered sugar and amaretto. Blend until smooth.
Pour over bars while they are still hot out of the oven and swirl knife through the top to swirl.
Allow to cool completely and cut into bars.
This recipe found in a book called 1001 cookies by Gregg R. Gillespie.
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How To Make The Best Rocky Road | Cupcake Jemma
Rocky Road is so quick and easy to make, and its absolutely delicious! Get some on the go now and on Thursday I'll be showing you how to use some to top my amazing Rocky Road Cupcakes!
Recipe -
250g dark chocolate 70%
120g unsalted butter
30g golden syrup (or corn syrup/honey)
A handful of chocolate bars
70g your favourite biscuits
40g mini marshmallows
handful of mini smarties
7x7 Square tin, greased and lined
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How to Make the Easiest Rocky Road Fudge Recipe
Description: Learn how to make the easiest rocky road fudge ever! That's right, we'll show you how to combine the delicious sweet snacks of rocky road with a classic fudge recipe for an iconic combination. Our special ingredient shows how you can turn the crunchiest popcorn snack into an easy snack idea. #TopTip: These easy rocky road fudge bars can be prepped ahead for snacks for the week! They also make great kid's party snacks and even better Easter-themed treats!
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FULL RECIPE
Makes 16
INGREDIENTS
2 tbsp oil
½ cup IMBO Butterfly Popcorn
6 slabs (480g) milk chocolate
1 tin (385g) condensed milk
½ cup speckled eggs
½ cup mini marshmallows
METHOD
1. Line the base and sides of a 20cm square dish with baking paper slightly hanging over the rim of the dish.
2. Heat the oil in a heavy-based pot and add in the IMBO Butterfly Popcorn kernels. Stir well, cover with a lid and allow to pop. Remove the popcorn from the heat when the pops are 2 seconds apart.
3. Break the milk chocolate slabs into a medium heat-proof mixing bowl and add in the condensed milk. Place the bowl over a small pot of simmering water and stir until melted, about 8-10 minutes. Remove from the heat and allow to cool.*Chef’s Tip: Steam can make the chocolate seize, so be careful of the escaping steam.
4. Add ¾ of the speckled eggs, marshmallows and 1½ cups of the popped popcorn to the fudge mixture. Gently mix to combine without breaking the popcorn.
5. Spoon and press the fudge mixture into the prepared tin. Scatter the remaining speckled eggs and ½ cup of popcorn over the fudge and gently press down. *Chef’s Tip: Enjoy the leftover popcorn as a snack!
6. Allow the rocky road fudge to set in the fridge for at least 3 hours.
7. Using a serrated knife, cut the fudge into 16 evenly-sized squares (4x4cm). *Chef’s Tip: A knife dipped in hot water makes for easy slicing!
8. Serve the rocky road fudge with a glass of milk and ENJOY! *Chef’s Tip: This makes for the perfect Easter gift!
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#FoodiesOfSA #Easter #RockyRoad #Chocolate #Shorts #Recipes
Cornflake, Caramel and Chocolate Chip Slice and Rocky Road Cookies by Amelia Ferrier
Amelia Ferrier joins Stacey in the kitchen, making Cornflake, Caramel and Chocolate Chip Slice and Rocky Road Cookies on Whānau Living
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Thin Mint Rocky Road Bars video demonstration - sconebaking.com
What to do with all those wonderful Thin Mint Girl Scout Cookies you buy? Add them to some Rocky Road Bars to make Thin Mint Rocky Road Bars with a minty green swirl on top. If you don't have any Thin Mint Cookies, you can always substitute any cookie of your choice.
I hope this video inspires you to bake, or make creative goodies.
For the complete recipe, go to: sconebaking.com/thin-mint-rocky-road-bars/
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Silvana Franco's Halloween Rocky Road | At Home | Waitrose
Food editor Silvana and her family love Halloween. But like most of us, they’re staying home instead of trick or treating this year. So they’re making these rocky road squares decorated with vampire faces for a spooky treat.
These no-bake, easy-to-make squares are jam-packed with great texture, using popcorn, mini marshmallows and jelly sweets instead of the traditional biscuit. Silvana and her daughter Cassia have gone for a vampire design but you could also make a spider, using the chocolate button as the body of and the strawberry laces as its legs.
Ingredients:
½ tbsp sunflower oil, plus extra for greasing
100g unsalted butter, cubed
1 tbsp golden syrup
300g milk chocolate, broken into pieces
150g dark chocolate, broken into pieces
30g popcorn maize
80g jelly sweets, such as Teeth & Lips and Fizzy Watermelon Slices
50g essential Mini Pink & White Marshmallows
16 large chocolate buttons
1 tbsp milk chocolate chips
Edible eyes, white writing icing, and strawberry laces, to decorate
To view the full recipe |
To visit our website | waitrose.com
All kitchenware and clothing from John Lewis: johnlewis.com