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Scoops of Rocky Road Recipe

Scoops of Rocky Road Recipe

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Place the flour, baking powder, and salt in a large mixer bowl; mix well. Place chopped chocolate and oil in a heavy saucepan over low heat. Heat, stirring occasionally, until the chocolate is melted. Remove from the heat and stir in the sugar. Add the eggs, 1 at a time, stirring after each addition. Stir in the vanilla. Add the chocolate mixture to the flour mixture in the large bowl. Beat until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and nuts, and mix again. Refrigerate for at least 8 hours and up to 3 days.

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper. Using a medium (1½-tablespoon size) cookie scoop, drop the dough about 2 inches apart on the prepared cookie sheets. Transfer to the oven and bake 8 minutes. Remove from the oven, place 3 mini marshmallows on each cookie, and return to the oven. Bake for 3 minutes longer, until just firm in center and marshmallows are just melting. Cool on the cookie sheets for 1 minute. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Rocky road recipe: step-by-step picture guide

OK, this isn&rsquot strictly speaking baking, but it's such an all-round people-pleaser of a recipe. I like to use gingernuts in my rocky road, which give it a spicy edge, but really any crunchy biscuit will do such as digestives, Rich Tea or even Oreos for a double chocolate hit.

It requires three hours cooling time in a fridge and makes 16 squares.

Choosing chocolate

If you can't find 60% cocoa content chocolate, use 200g 50% cocoa chocolate (most supermarket 'Belgian' dark chocolate is around this percentage), plus 200g 70% cocoa chocolate, and melt them together.


Turkish Road
Swap half the marshmallows for pieces of Turkish delight.

Roman Road
For an Italian panforte-inspired twist, replace half the raisins with finely chopped crystallised orange peel. Use amaretti biscuits and add one teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg, plus a pinch of ground cloves if you like.


Butter, plus extra for greasing 55g
Dark chocolate, around 60% cocoa solids 400g
Golden syrup 2 tbsp
Salt 1 pinch
Mixed nuts 125g
Crunchy biscuits 175g
Marshmallows 100g
Plump raisins or other dried fruit 85g
Icing sugar 1 tbsp

Prep time: 10 mins | Cooling time: 3 hours


1. Use a little butter to grease a 23cm shallow square tin or brownie pan, then line it with baking parchment.

2. To melt the chocolate, first half-fill a medium pan with water and bring it to a simmer. Break the chocolate into squares and cut the butter into pieces, then put them in a large heatproof bowl. Sit the bowl over the pan of water, making sure that the bowl doesn&rsquot touch the water. This is sometimes called a bain marie or double boiler.

3. With the pan over a very low heat, let the chocolate and butter melt together, stirring now and again, until smooth and silky. Now stir in the syrup and salt and take the bowl off the heat.

4. While you wait for the chocolate to melt, roughly chop any larger nuts (such as brazils, if there are some in your mix). Crush or break the biscuits into smaller chunks. Snip the marshmallows in half.

5. Scoop about eight tablespoons of the chocolate from the bowl and set aside. Toss all of the biscuit chunks, nuts, marshmallows and raisins, or whatever you are using, into the rest of the chocolate and stir well with a spatula until everything is well coated.

6. Spread the rocky road mixture into the tin, then add the &lsquotarmac&rsquo: that is, spoon the reserved chocolate over the mixture to cover. It won&rsquot be perfectly smooth, but that&rsquos all part of the charm.

7. Let the rocky road chill in the fridge for about 3 hours, or longer if you like, until very firm. Remove from the tin, peel off the paper from the edges, cut into squares and dust with the icing sugar.

8. Store in the fridge or a cool place for up to three days.

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Recipe Summary

  • 1/2 cup hazelnuts
  • 8 scoops (about 1 pint) chocolate ice cream
  • 4 scoops (about 1/2 pint) coffee ice cream
  • 1 cup Chocolate Sauce
  • 3/4 cup Marshmallow Sauce
  • 2 1/2 ounces milk chocolate, cut into chunks

Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return them to tray toast until fragrant and golden brown, 10 minutes more. Let cool.

Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and chocolate chunks serve.

Main Ingredients Needed

So, what’s in rocky road ice cream? The classic answer is chocolate, nuts, and marshmallows and although this recipe is pretty basic, you can customize it how you like it. For example, if you’d rather have a vanilla base, use my vanilla ice cream recipe! Here’s everything you’ll need:

  • Cocoa Powder – this creates the chocolate flavor for the ice cream. Use dark cocoa powder if you want the ice cream to be even richer!
  • Sugar + Brown Sugar – to sweeten! Brown sugar adds a little bit more flavor than just regular sugar.
  • Heavy Whipping Cream – make sure you get the HEAVY Whipping Cream as opposed to just regular whipping cream. This is to ensure that the fat content is correct for freezing.
  • Milk – milk is used to dissolve the sugars and cocoa powder while still lending to the creamy texture of ice cream.
  • Vanilla – to flavor.
  • Almonds – I used pre-sliced almonds and toasted them for a more nutty taste. If almonds aren’t your thing feel free to sub in another type of nut. Walnuts, pecans, and even peanuts work.
  • Mini Chocolate Chips – these are chopped up and provide a chocolatey crunch throughout the ice cream. Feel free to use chocolate syrup instead (this creates a ribbon of chocolatey goodness).
  • Marshmallow Fluff – I like to layer marshmallow fluff into the ice cream base before freezing. That way you get marshmallow flavor throughout the ice cream. Feel free to use mini marshmallows if you don’t have marshmallow fluff, though be warned it’s a totally different eating experience. I’d suggest the fluff.

Yes, you definitely can. I would suggest using 1 cup of Mallow Bits and mixing those into the batter. If you’re not sure what mallow bits are, they are basically like lucky charm marshmallows shaped into tiny marshmallow shapes. They won’t give you the same gooey texture of mini marshmallows, but they are still fun (and delicious) to use in this rocky road cookie recipe.

I’ve made this recipe with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

How to make Gluten-Free Chocolate Rocky Road Cookies

  1. Make the dough. With an electric mixer or hand mixer blend together the butter (I use vegan butter) and sugar. Then add the egg and vanilla. Slowly add in the dry ingredients and mix on high until combined. Add the water and scrape the sides of the bowl to make sure the butter does not stick to the bottom then continue to mix until everything is evenly combined.
  2. With a spatula mix in the chocolate chip morsels (I use vegan dark chocolate morsels– dark chocolate is better for you and you can about it dark chocolate here), nuts and marshmallows. Mix well until they are evenly distributed.
  3. Cover the bowl with plastic or a lid and place in the refrigerator for 1 hour. This settles the ingredients and solidifies the butter. It also makes the chocolate cookies more flavorful.
  4. Line a baking sheet with parchment paper or silicone baking mat. With a 1 inch cookie scoop, scoop out the dough until you have 12 mounds evenly placed on the sheet. Roll each into round balls then flatten them with the bottom of a glass cup, or using your hands. Add extra marshmallows and chocolate on top and press them into each cookie.
  5. Bake and let the cookies cool for 2-5 minutes until they are easy to handle and be transferred to a cooling rack.
  6. Repeat for the remaining of the dough. This makes about 36 cookies.

Are marshmallows dairy-free?

Yes, marshmallows are both dairy-free and gluten-free, making these chocolate cookies safe for food allergies. If you have a nut allergy you can skip the nuts. Marshmallows are typically made of tapioca syrup, tapioca starch, sugar and flavorings.

Because we added them in the cookies, I decreased the amount of coconut sugar added to the cookies compared to the amount needed in traditional Chocolate Chip Cookies.

How to store cookies

Once baked, these gluten-free chocolate rocky road cookies can be stored in an airtight container on the counter for up to 5 days.

Can you freeze the cookie dough?

You can freeze the dough. I suggest making the dough into balls and freezing them on a sheet pan. Then transfer them into a sealed freezer back and store in the freezer for up to 3 months. Let them thaw slightly before baking them.

You can also bake the cookies and then freeze them in a sealed freezer bag for up to 3 months. Make sure to get all the air out of the bag to avoid freezer burn.

How Long Does the Cookie Dough Last?

If you cannot bake the chocolate cookie dough right away, the dough will last three days in the refrigerator. You can make the dough into balls and store it in an airtight container in the fridge until you are ready to bake them. Or if the batter / dough is in a large container and not formed into balls first, it may need to set out on the counter to soften until it is manageable to scoop and roll into balls.

Recipe tips

  • Adjust the mix ins to suit your taste. I like almonds, but if there is another nut you prefer, use that instead. Also, white chocolate or dark chocolate chips can be swapped for the semisweet chocolate chips that get mixed into the ice cream.
  • Freeze in a loaf pan. A freezer-safe loaf pan is my favorite way to store this ice cream. It makes for super easy scooping! See more on this below under “storage”.
  • Use roasted salted nuts for a nice salty-sweet balance and more robust flavor (roasted nuts are much more flavorful than raw nuts). I used Blue Diamond roasted salted almonds and I chopped them myself.
  • Run your ice cream scoop under hot water before scooping to get the ice cream out easily.

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Rocky Road Crunch Bars Recipe

TRADITIONAL AMERICAN RECIPE: Rocky Road is a type of dessert made up of milk chocolate and marshmallow which is usually served in individual portions such as bars, cupcake or brownie, or in American cuisine, as an ice cream flavor.

Let's be honest, no one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time.

In the US the main ingredients in traditional American Rocky Road are:

The most popular version of Rocky Road in the U.S. is in ice cream form, which consists of chocolate ice cream, marshmallows (or sometimes a "marshmallow swirl"), and nuts. Although not as popular, slabs of Rocky Road can also be found at confectioner's shops.

In the United Kingdom the main ingredients in traditional British Rocky Road are:

- milk chocolate (sometimes dark or white chocolate is used)

- a light dusting of icing sugar on the top

In Australia the main ingredients in traditional Australian Rocky Road are:

Molten Rocky Road Skillet Cookies

Taylor is a skillet cookie FIEND. Addict. Junkie. Totally and completely obsessed.

When I mentioned the idea of doing some sort of chocolate almond cookie or skillet cookie, he immediately began campaigning for a skillet version. And by campaigning I mean not-so-subtly whispering “skillet cookie” over my shoulder every few hours until I got the hint.

While such subliminal messaging techniques are arguably less-than-subliminal, I obliged, embracing his request for something other than plain-ass chocolate cake for once.

I can’t say why a skillet cookie is so much better than a regular cookie, but it’s the truth. Maybe it’s the heft of the skillet or the extra crisp cookie edges or the near-molten center or the fact that you have no choice but to eat it warm right out of the oven or… ok, I take that back, I guess I do know why a skillet cookie is so much better.

Inspired by the classic ice cream flavor, this cookie features an almost brownie-like chocolate base studded with chocolate chunks, slivered almonds, and gooey marshmallows. I topped them with a few more marshmallows (that come out perfectly toasted) and a pinch of sea salt (my secret weapon for pretty much every sweet treat these days).

To me, the closer a cookie is to its cookie dough form, the better, so I intentionally left the center particularly gooey on this one. It’s almost like a warm molten lava cake, but with delightfully crisp edges that you crunchy cookie lovers will go ga-ga over. I’m 100% on team gooey, but if you prefer your cookies more done in the center, just cook them a few minutes longer.

Unlike my earlier recipe for Oatmeal Chocolate Chip Skillet Cookies, I made this batch in larger 6-inch skillets, one of which will serve 2-4 people (depending on if your crowd is made up of more Taylors or more Lindsays). For perspective, one 6-inch skillet is about the equivalent of 4 mini skillets (of which Taylor could easily eat two). Use a large cookie scoop to portion out about 2 oz of dough per mini skillet, and 4 scoops (approximately 8-9 ounces of dough) per 6-inch skillet.

I would not, however, recommend making this in a larger 9 or 10-inch skillet. While one batch of dough would fill it almost perfectly, the marshmallows tend to dissolve/explode/disintegrate after about 20 minutes in the oven, and a big skillet would definitely take longer than 20 minutes to fully bake. For that reason, the smaller skillets work best for this recipe (and as of yet I have not tried this recipe sans-skillets, but I assume it’d spread/ooze too much without the edges of the skillet to contain it.)

This recipe is made using White Lily®’s Premium Wheat & Almond Flour Blend. It’s not straight up almond flour (which can be hard to bake with since it doesn’t contain any gluten… and gluten is what typically gives a cookie it’s structure and chew). The beauty of this flour blend is it can be substituted cup for cup for All-Purpose flour without aversely affecting the results (and the same is true in reverse, of course, you can certainly use standard AP flour in this recipe). You can find White Lily® Wheat & Almond Flour blend in stores now in select states or online at

Also good to note is that, while these cookies are best enjoyed warm right out of the oven, this recipe is a great make-ahead option. You can either freeze balls of dough for later use (just plop the frozen dough balls right into the skillet and bake as instructed, adding 2-4 minutes or so to the final bake time) or you can bake the cookies as instructed, taking them out 1-2 minutes before they are done to your liking. Let cool, and cover and refrigerate if it’ll be more than an hour or two before you serve them. Then, just before serving, pop them in the oven for 5 to 10 minutes or until warmed through. They are just as good reheated as freshly baked.

Happy husband tip #42: Always have a bag of frozen dough balls stashed in the freezer so he can bake up a fresh, personal sized cookie whenever the craving hits. He may even bake up one for you too. And let me tell you, having your husband deliver a warm, freshly baked skillet to you when you’re curled up on the couch reading a book, well, let’s just say that life is very, very good.

  • 200g digestive biscuits (Rich Tea can also be used)
  • 135g butter or margarine
  • 200g dark chocolate (70% cocoa works best)
  • 2-3 tbsp golden syrup
  • 100g mini marshmallows (chopped regular marshmallows work too) to dust

Optional (up to 100g)

  • raisins, dried cranberries or any dried fruit
  • nuts
  • popcorn broken into pieces


Grease and line an 18cm square brownie tin with baking paper.

Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.

In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.

Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.

Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.


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