Chunky Rocky Road Sauce Recipes

ROCKY ROAD

Steps:

• Line an 8x8-inch baking pan with foil or parchment paper. Set aside.
• In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave for 30 seconds. Heat more, at 20-second intervals, stirring in between each interval, until melted. Stir in vanilla extract. Fold in marshmallows, nuts, and cookies.
• Spread mixture into prepared pan. Refrigerate for at least 2 hours, or until set. Lift from pan using the foil or parchment paper, and cut into squares. Keep in the fridge. I like to take it out of the fridge 15 minutes before serving.

ROCKY ROAD BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Fit a sheet of foil over a 9 by 9-inch baking pan and leave a 2-inch overhang for the handles. Spray with nonstick spray.
• Add the butter and chocolate to a medium saucepan over low heat. Stir until melted and smooth, then remove from the heat. Stir in the brown sugar, and vanilla. Add the eggs, 1 at a time, and stir until well combined.
• In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add this dry mixture, in increments, to the chocolate mixture, and mix well until smooth. Stir in the almonds.
• Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes.
• Remove the brownies from the oven, and sprinkle with the chocolate chips and marshmallows. Put the pan back in the oven and bake until the marshmallows are puffy and melted, about 5 more minutes. Let the brownies cool in the pan before removing and slicing.

CHOCOLATE FROZEN YOGURT WITH CHUNKY ROCKY ROAD SAUCE

Steps:

• In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on HIGH for 30 seconds, until warm. Stir in the marshmallows and raisins.
• Spoon the frozen yogurt into individual dessert bowls, then spoon the rocky road sauce over the top and serve.

FLEUR'S CHOCOLATE CHUNKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Using a hand-held electric beater, cream butter and sugars for 5 minutes. Add vanilla extract and eggs, 1 at a time, until well incorporated. Stir in the flour mixture until well combined. Gently fold in the chocolate chunks.
• Drop golf-ball size batter, about 2 inches apart, onto a greased cookie sheet.
• Bake for about 9 to 12 minutes, depending on whether you like them a bit chewier or slightly crunchy.
• Remove from oven and let cool on the cookie sheet.

CHUNKY ROCKY ROAD SAUCE

Steps:

• In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on high until warm (20-30 seconds).
• Stir in the marshmallows and raisins.
• Spoon sauce over ice cream or bananas.

ROCKY ROAD SAUCE

Steps:

• Combine first 6 ingredients in a saucepan over low heat, stirring until sugar dissolves.
• Boil for 3 minutes, stirring occasionally.
• Remove pan from heat and cool to lukewarm.
• Stir in vanilla extract.
• Stir in marshmallows and nuts.
• Serve lukewarm or cold.