tir until smooth. Let cool for 10 mins then stir in
x13\" baking pan.
Bake for 30 minutes or until toothpick
ill look bumpy).
Refrigerate for two hours, or until firm
br>Bake at 350\u00b0F for 12-17 minutes or until
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.
Butter bottom of a 9 x 13-inch dish.
Line with marshmallows. Melt Candy Quic.
Add pecans.
Pour over marshmallows.
Prepare chocolate wafer crust, pressing crumb mixture into bottom and about 1 inch up sides of a 9-inch spring-form pan. Preheat oven to 325\u00b0.
In food processor, combine cream cheese, sugar, eggs and vanilla.
Turn machine quickly on and off in short spurts to combine, then process continually until smooth. Add melted chocolate; process until well blended.
Turn filling into crust, spreading evenly.
Bake for 50 or 60 minutes, or until set. Let cool, then refrigerate until chilled, 6 hours or overnight.
ggs; mix on low speed for 1 minute.
Scrape down
Thinly coat 8 small or 4 medium Easter egg molds with melted chocolate using a pastry brush. Chill for 5 mins to firm. Brush a second layer of chocolate over top and allow to set. Gently remove chocolate shells from molds.
For the filling, in a medium bowl, combine remaining ingredients. Spoon into chocolate egg halves. Arrange on a tray and chill for 10 mins.
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.
Refrigerate for about 1 hour or until set.
Remove rocky road from
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.
In a 4-quart microwave-proof mixing bowl, combine chocolate, butterscotch and butter.
Cook on 70 (Roast) for 5 minutes or until melted.
Stir.
Fold in marshmallows and nuts.
Spread in a buttered 13 x 9-inch pan.
Refrigerate until set (about 2 hours). Cut into squares.
Makes 45 servings.
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.
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.
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.
Melt chocolate chips and shortening together for 2 to 2 1/2 minutes (or until melted).
Stir in your choice of fillers.
(I mix 3/4 cup
nuts and 3/4 cup marshmallows for Rocky Road type candy.)
Drop from spoon onto waxed paper.
Put in refrigerator until firm.
Melt Chocolate; Add chopped jelly snakes; Mix quickly into chocolate; Add marshmallows.
(Mix very quickly as marshmallows may melt into hot chocolate) Spread into greased swiss roll tray and put into fridge to set; When set, chop into squares and put into patty cases (optional); Serve as sweet with coffee.
PS.
You can also add chopped nuts or chopped licorice to this recipe as well.
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.
asiest, best candy to make and eat.
Great for Christmas treats.