Who doesn't love Rocky Road anything! That combination of nuts and chocolate, and marshmallows the perfect combination. I am crazy about cheesecake and I love Rocky Road anything, so I found a way to combine both for an "oh my gosh" experience! They taste like a combination of a S'mores cookie and a Snickers Bar! Now what could be better than that?
Rocky Road Cheesecake Tarts
Crust:
1 1/2 cups chocolate wafers or Oreo cookie crumbs (about 30 cookies)
6 tablespoons butter
1 ounce dark or semisweet chocolate, chopped
To prepare crust, finely chop cookies in a food processor. You should have about 1 1/2 cups of crumbs. In a small microwave safe bowl, microwave butter together with chocolate for about 1 minute, stirring every 15 to 20 seconds, or until chocolate is melted and smooth. Add to cookie crumbs and pulse or stir until crumbs are evenly moistened.
Firmly press crumb mixture into six greased tartlet pans or one 9-inch round tart pan. Use a flat-bottomed measuring cup or the bottom of a round drinking glass to press the crust firmly into the bottom and sides of the pan. Place crust(s) in the refrigerator for at least 30 minutes to allow the crust to set.
Cheesecake Filling
1 (8 oz.) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
Whip cream cheese, sugar, vanilla and salt together until combined. When you are ready to assemble, remove tarts from refrigerator and fill each tart with cream cheese filling.
Topping
chopped nuts (I used chopped walnuts)
mini-marshmallows
chocolate fudge sauce
maraschino Cherries
Garnish each tart with stacked mini-marshmallows and chopped nuts. Drizzle with chocolate fudge sauce. Chill in refrigerator. Top with cherry before serving.
1 1/2 cups chocolate wafers or Oreo cookie crumbs (about 30 cookies)
6 tablespoons butter
1 ounce dark or semisweet chocolate, chopped
To prepare crust, finely chop cookies in a food processor. You should have about 1 1/2 cups of crumbs. In a small microwave safe bowl, microwave butter together with chocolate for about 1 minute, stirring every 15 to 20 seconds, or until chocolate is melted and smooth. Add to cookie crumbs and pulse or stir until crumbs are evenly moistened.
Firmly press crumb mixture into six greased tartlet pans or one 9-inch round tart pan. Use a flat-bottomed measuring cup or the bottom of a round drinking glass to press the crust firmly into the bottom and sides of the pan. Place crust(s) in the refrigerator for at least 30 minutes to allow the crust to set.
Cheesecake Filling
1 (8 oz.) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
Whip cream cheese, sugar, vanilla and salt together until combined. When you are ready to assemble, remove tarts from refrigerator and fill each tart with cream cheese filling.
Topping
chopped nuts (I used chopped walnuts)
mini-marshmallows
chocolate fudge sauce
maraschino Cherries
Garnish each tart with stacked mini-marshmallows and chopped nuts. Drizzle with chocolate fudge sauce. Chill in refrigerator. Top with cherry before serving.
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