Rocky Road Halloween 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.

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

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 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 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.

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.