ogether all ingredients for the rocky road. Spread over brownie base and
br>Remove the block of rocky road from the tray and cut
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.
...
Sift together first 3 ingredients.
Add eggs and vanilla. Then stir in walnuts and margarine.
Pour into a 9 x 13-inch greased and floured pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Use Rocky Road Frosting.
Sift dry ingredients into large mixing bowl; mix well.
Bring water, oil and margarine to boil.
Pour over dry ingredients.
Mix real well.
Mix buttermilk, soda and eggs and add to cake mixture. Beat well again.
Bake in 12 x 13-inch pan at 350\u00b0 for 25 minutes or until toothpick comes out dry.
Check every 5 minutes as gets done quick and will end up dry.
Ice with Rocky Road Icing.
This cake is moist and makes a good pot luck dessert.
ours.
Gently lift the rocky road out of the pan using
Preheat oven to 350\u00b0.
Cream sugar, margarine and eggs.
Mix flour, salt and cocoa and add to sugar mixture.
Add vanilla, then fold in nuts and coconut.
Pour batter into a 13 x 18 x 1-inch baking pan.
Bake in oven for 30 to 40 minutes, then top with marshmallow cream.
Pour Rocky Road Frosting over cake while still hot.
Top with whipping cream and chocolate sauce, if desired, before serving.
Serves 10 to 12.
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.
In a double boiler, melt chocolate chips and butter.
Add the milk; stir.
Add the marshmallows and peanuts.
Stir to coat. Pour into a 13 x 9-inch pan that has been lined with wax paper. Refrigerate 2 hours before serving.
Remove Rocky Road from pan and cut into small squares.
Preheat oven to 350\u00b0F.
Grease and flour 9x13-inch pan (I like to use my glass casserole dish).
Place about 2 1/2 cup ice cream in microwave-safe dish then melt in microwave.
You may need to add more to get it to 2 cups melted ice cream.
Combine cake mix, melted ice cream and eggs; mix on low speed for 1 minute.
Scrape down the sides of the bowl and mix on medium another minute or two until well blended.
Pour into pan and bake 30-35 minutes or until you can press on the top and it springs back slightly.
You don't want ...
Grease 9-inch square baking pan.
Electrically beat all \"Crumb\" ingredients except nuts.
Stir in peanuts.
Press 2/3 of the mixture into the baking pan.
Bake at 350\u00b0F for 12-17 minutes or until golden brown.
Spread 1/2 cup caramel ice cream topping over baked crumb mixture.
Sprinkle 1/2 cup peanuts, 1.5 cup mini marshmallows, and 1/2 cup chocolate pieces over caramel.
Cover with the remaining 1/3 of crumb mixture.
Return to oven and bake for 20 minutes.
Chill bars in refrigerator for 2-3 hours.
Cut into ...
Crush the nigella in a mortar and pestle; doesn't have to be too fine, you just want to release the essential oils.
Place them in a teaball, and the teaball in your cup.
Pour hot water over and allow to steep 8 to 10 minutes.
Remove teaball and discard contents.
Flavor with milk, cream, honey or vanilla as desired.
Place the nigella seeds and water in a
ake cool completely.
Spread Rocky Mountain Filling between layers and
Melt chocolate, butter and golden syrup together over low heat.
Put digestive biscuits in a ziptop bag. Bash with a rolling pin until you have a mixture of coarse and fine crumbs.
Remove 1/2 cup of the melted chocolate mixture and set aside. Add biscuit crumbs and marshmallows to the chocolate remaining in the pan. Mix thoroughly. Turn out into a 9\" square pan. Pat out flat. Drizzle reserved chocolate over the top.
Refrigerate several hours or overnight. Dust top with powdered sugar and cut into 24 bars.
um or mint liqueur.
--------Rocky Road Brownies-------.
Add 1 cup
hips for a rocky road frosting.
better yet, rocky road\"mousse\" as my
Preheat oven to 350\u00b0F.
In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat and cool slightly.
To the saucepan of chocolate, add the sugar, eggs and vanilla.
In a small bowl, stir together the flour and baking soda. Add flour to the chocolate mixture. Stir until combined. Pour batter into a greased 9-inch x 9-inch baking dish and spread evenly.
Arrange Hershey Kisses evenly over the brownie batter. Then sprinkle evenly with mini marshmallows.
Bake at 350 F for 25- ...