ogether all ingredients for the rocky road. Spread over brownie base and
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.
Melt chocolate chips over hot, not boiling, water, stirring until smooth.
Spread about 1/3 of the melted chocolate in buttered 8-inch square pan.
Cover with marshmallows mixed with walnuts.
Pour over remaining chocolate, mixing slightly until marshmallows and walnuts are coated.
Let set until firm.
Cut in squares.
Makes 1 2/3 pounds of candy.
Butter bottom of a 9 x 13-inch dish.
Line with marshmallows. Melt Candy Quic.
Add pecans.
Pour over marshmallows.
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.
Melt chocolate in a large Tupperware bowl 2 minutes on High in microwave.
Add milk and butter to melted chocolate.
Stir well. Add nuts and stir. Add marshmallows and stir. Spread mixture in oblong pan or Pyrex dish, well-greased. Refrigerate until hard. Cut into squares.
Takes 10 minutes to make. Freezes well.
Easy for children to make.
r until set.
Remove rocky road from the pan; cut into
Line four 1-cup metal molds with plastic wrap. Place ice cream in large bowl; fold in chocolate bars. Divide mixture among prepared molds. Cover with foil; freeze for 15 mins, or until firm.
Meanwhile, heat cream and chocolate in a small saucepan on low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cherries and nuts..
Invert ice cream timbales onto serving plates. Drizzle with rocky road sauce.
Preheat oven to 350 degrees.
Bars:.
In a large microwave safe bowl, heat butter and Coca Cola until butter melts.
Stir in flour, sugar, cocoa and salt.
Whisk in eggs, buttermilk, baking soda and vanilla.
Pour into greased 9\"x13\" baking pan.
Bake for 30 minutes or until toothpick inserted into the center comes out clean.
Frosting:.
Bring butter, Coca Cola, coffee granules and water to a boil on top of a stove or in microwave.
Stir in powdered sugar and cocoa until well blended.
Fold in nuts and marshmallows.
...
Line an 8-inch square pan with foil.
Grease the foil with butter.
In the top of a double boiler, melt the chocolate over barely simmering water, stirring constantly.
Remove from the hot water and stir in the marshmallows, coconut and walnuts.
Pour the candy into the prepared pan and, using a spatula, spread it into an even layer.
Chill in the refrigerator for about 3 hours, or until the candy is firm.
Remove the candy from the pan.
Peel off the foil and, using a sharp knife, cut the candy into 1-inch squares.
Line a 9 x 9 x 2-inch baking pan with foil, having foil over edges of pan.
Butter the foil and set aside.
In microwave bowl, cook chocolate uncovered at 100% power until smooth when stirring. Stir in marshmallows and nuts.
Spread candy in pan and chill about 30 minutes.
When firm, use foil to lift candy from pan; cut into 1-inch squares.
Microwave the chocolate chips on High for 2 minutes in a 1 1/2-quart glass casserole dish.
Rotate dish 1/2 turn halfway through cooking.
Stir until smooth.
Blend in milk, vanilla, powdered sugar, salt and marshmallows.
Microwave on High for 1 minute until marshmallows start to melt.
Add nuts; blend all ingredients well, making swirls in the candy.
Pour into a 12 x 8-inch dish which has been buttered.
Chill until firm.
Cut into desired size serving pieces.
Makes about 1 1/2 pounds candy.
In medium saucepan, slowly melt chocolate over low heat, stirring constantly.
Remove from heat.
Beat until smooth.
Stir in marshmallows and nuts.
Spread on buttered 8 x 8 x 2-inch pan. Chill and cut in squares.
Mix chocolate chips, milk and margarine.
Heat until chocolate chips and margarine are melted.
Heat in microwave or double boiler.
Stir in nuts and marshmallows.
Line a cookie sheet with wax paper.
Drop candy by spoonfuls.
Refrigerate several hours.
Place chips in a medium bowl.
Microwave for 2 minutes or until chips are melted.
Stir every minute.
Stir in marshmallows and nuts.
Line cookie sheet with waxed paper.
Spread candy evenly.
Refrigerate until firm.
Break into pieces.
In a double boiler, melt chocolate chips with sweetened condensed milk and margarine.
In a large bowl, combine peanuts and mini marshamllows.
Fold chocolate mixture into large bowl with peanuts and marshmallows and press into a 13 x 9 pan (lined with wax paper).
Top with candy pieces.
Chill until firm (about 30 mins) and cut into squares.
Store at room temperature.
Place chocolate chips, condensed milk and margarine in top of a double boiler.
Cook over medium heat until chocolate and margarine are melted.
Stir constantly.
Remove from heat; stir in nuts and marshmallows.
Line a cookie sheet with waxed paper. Drop spoonfuls of candy on paper.
Refrigerate several hours.
his is the easiest, best candy to make and eat.
Mix the sugar, salt, coffee, cream and corn syrup.
Stir constantly while bringing to a boil.
Boil steadily without further stirring, until soft ball is formed.
Remove from heat.
Add vanilla and butter.
Let stand until lukewarm.
Butter a long tin and put in nuts and marshmallows.
Pour candy over these, then slice.
On low heat, melt together milk, chocolate chips and butter. Pour into bowl with peanuts and marshmallows.
Blend well.
Pour into 9 x 11-inch pan; refrigerate.
Cut into squares and serve. If bottom of pan is lined with wax paper candy is easier to remove.