Caramel Rocky Road Recipes

CARAMILK ROCKY ROAD

Steps:

• Melt the Caramilk chocolate in the microwave in a large glass bowl in 20 second bursts. (Mine took about 90 seconds)
• Pour in the almonds, marshmallows and Maltesers then mix together with the chocolate.
• Line a 20 x 20 cm tray with baking paper and pour in the chocolate mixture.
• Push the mixture right to the edges.
• Chill in the fridge for at least 2 hours or until set.
• Remove from the fridge 20 minutes before you want to cut into bite sized pieces.

CARAMEL ROCKY ROAD BARS

Steps:

• Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. Set aside.
• Combine all crumb mixture ingredients except 1/2 cup chopped peanuts in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/2 cup chopped peanuts. Reserve 1 cup crumb mixture; set aside. Press remaining crumb mixture onto bottom of prepared pan. Bake 15-17 minutes or until lightly browned.
• Spread caramel topping evenly over hot, partially baked crust. Sprinkle with 1 cup peanuts, marshmallows and chocolate chips. Crumble reserved crumb mixture over chocolate chips.
• Continue baking 20-25 minutes or until crumb mixture is lightly browned. Refrigerate at least 1 hour or until firm. Cut into bars.

CARAMEL ROCKY ROAD BARS

Steps:

• 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°F 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 squares and keep refrigerated until served.