Best Rocky Road Squares Recipes

ROCKY ROAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch baking pan melt the butter and sprinkle the graham cracker crumbs over the melted butter. Mix together and press onto bottom of pan.
• Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle the condensed milk evenly over all.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with the melted chocolate. Cool completely and cut into squares.

ROCKY ROAD SQUARES

Steps:

• Line a 9x13-inch pan with waxed paper, cut to fit. Set aside.
• Measure chocolate chips into med saucepan. Stir at low heat until melted.
• Remove from stove, continue stirring until smooth.
• Stir in peanut butter until evenly blended.
• In a large bowl, mix marshmallows and nuts.
• Pour in the chocolate mixture and stir until just combined.
• Spread into pan and refrigerate until firm.
• With sharp knife, cut into squares.
• *Note: Half recipe uses an 8-inch square pan.

DARK CHOCOLATE-MINT ROCKY ROAD SQUARES

Steps:

• Line 9 x 5-inch loaf pan with foil, extending foil over sides of pan. Melt chocolate in microwave-safe bowl until smooth and warm to touch, stopping occasionally to stir, 2 to 3 minutes. Mix in peppermint extract.
• Spread 1/2 cup warm chocolate in pan or tilt pan to allow chocolate to spread evenly. Sprinkle half of marshmallows and half of cookie pieces over. Pour remaining chocolate over, reserving 1 tablespoon chocolate in bowl. Top with marshmallows and cookies, pressing to partially submerge. Using spoon, drizzle reserved chocolate in bowl over marshmallows in zigzag lines. Freeze until firm enough to cut, about 30 minutes.
• Using foil as aid, lift chocolate out of pan. Peel foil off chocolate. Cut into 21 squares. Store chilled in airtight container.

ROCKY ROAD HALLOWEEN SQUARES

Steps:

• 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.

ROCKY ROAD CONFETTI SQUARES

Steps:

• In a large pot, melt margarine over med. low heat.
• Add peanut butter, stir until melted.
• Add chocolate chips, stir until smooth.
• Remove from heat.
• DON'T stir in the marshmallows until you can hold your hand on the bottom of the pot.
• Spoon into a Pam sprayed 9x13 pan.
• Chill, then slice 6 down and 10 across.

ROCKY ROAD HALLOWEEN SQUARES

Steps:

• 1. Using your desired technique, melt the chocolate chips chocolate (microwave, double boiler).
• 2. In a large bowl combine nuts and marshmallows. Fold in the melted chocolate. Spread in a wax paper lined 13x9 pan.
• 3. Chill for 2 hours. Remove from pan, peel off wax paper and cut into squares. Cover & store at room temperature.

ROCKY ROAD SQUARES

Steps:

• Prepare brownie mix according to package directions, but substitute evaporated milk for water.
• Spread into greased 13 x 9 inch pan.
• Bake according to package direction; do not overbake.
• Remove form oven and top with marshmallow, walnuts and chips.
• Bake for 3 to 5 minutes or until topping is warmed and beginning to melt.
• Cool in pan on wire rack for 20 to 30 minutes.
• Cut into squares.

ROCKY ROAD OATMEAL SQUARES

Steps:

• Preheat oven to 350 degrees F. For cookie base: In a medium bowl, whisk together oats, flour, baking soda and salt and set aside. In a large bowl, cream together butter and sugars using an electric mixer until light and fluffy, about 2 to 3 minutes. Add egg and vanilla and mix until fully incorporated. Add dry ingredients, about 1/3 at a time, mixing for just a few seconds with each addition until the dry ingredients have been barely incorporated. Finish mixing by hand, stirring to make sure that dry ingredients have been fully incorporated. Grease an 8 x 8-inch pan using the butter wrapper. Press 2/3 of the cookie base into the greased pan then set aside. For the filling: Place butter, condensed milk and chocolate chips into a microwave-safe bowl. Microwave for 30 seconds and stir. Continue microwaving in 10 to 15 second increments until chocolate has just melted and mixture is smooth. Add salt, vanilla, marshmallows and nuts and stir to incorporate. Pour into baking dish and spread evenly over cookie base. Topping: Dot the top of the filling with remaining cookie batter. Filling will still be visible between clumps of batter. Sprinkle marshmallows and chocolate chips evenly over top and bake for 28-32 minutes, until marshmallows are nicely browned. Allow the bars to cool before cutting. Tip: You can use a 9-inch square pan, but will need to bake for 5 to 7 minutes less. If you double this recipe, bake it in a 15 x 10-inch pan for 5 to 7 minutes less. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/rocky-road-oatmeal-squares-recipe#ixzz3niT2I5YC

DARK CHOCOLATE-MINT ROCKY ROAD SQUARES RECIPE | EPICURIOUS.COM

Steps:

• Line 9 x 5-inch loaf pan with foil, extending
• foil over sides of pan. Melt chocolate in
• microwave-safe bowl until smooth and
• warm to touch, stopping occasionally to stir,
• to 3 minutes. Mix in peppermint extract.
• Spread 1/2 cup warm chocolate in pan or
• tilt pan to allow chocolate to spread evenly.
• Sprinkle half of marshmallows and half of
• cookie pieces over. Pour remaining chocolate
• over, reserving 1 tablespoon chocolate in
• bowl. Top with marshmallows and cookies,
• pressing to partially submerge. Using
• spoon, drizzle reserved chocolate in bowl
• over marshmallows in zigzag lines. Freeze
• until firm enough to cut, about 30 minutes.
• Using foil as aid, lift chocolate out of
• pan. Peel foil off chocolate. Cut into 21
• squares. Store chilled in airtight container.
• Per serving:
• calories,
• g fat,
• g fiber
• Nutritional analysis provided by
• Bon Appétit