CHRISTMAS ROCKY ROAD RECIPE - BBC GOOD FOOD
Adapt this festive rocky road however you like. It’s great for using up leftover Christmas sweets and biscuits, and you can get kids involved in making them, too
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 20 squares
Number Of Ingredients 8
Steps:
- Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces – they need to be no smaller than a pea, but not too chunky or your rocky road won’t hold together.
- Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
- Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
- Tip the mixture into the tin, then level the top – it doesn’t need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.
Nutrition Facts : Calories 286 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium
NANA'S ROCKY ROAD FUDGE RECIPE: HOW TO MAKE IT
We make rocky road-style fudge every Christmas, but why wait until the holidays for a recipe this good? —Ashley Berry, Montgomery Village, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield about 2-1/2 pounds (48 pieces).
Number Of Ingredients 5
Steps:
- Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.
Nutrition Facts : Calories 153 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 20g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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NANA'S ROCKY ROAD FUDGE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Category Desserts
Calories 153 calories per serving
- Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.
CHRISTMAS ROCKY ROAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 10 minutes
Calories per serving
- Spoon into a greased and lined, 20cm square brownie tin. Chill in the fridge until set, then cut into squares and serve.
ROCKY ROAD FUDGE BARS RECIPE - PILLSBURY.COM
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Reviews 4.5
Total Time 2 hours 10 minutes
Calories 170 per serving
- While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.
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