Rocky Road Cookies

Makes 12
Prep 15 m
Freeze 75 m



  1. 1 of 5 Process 1 cup cereal in food processor for 1 minute, until finely crushed. Add cocoa; pulse to blend. Combine in large bowl with remaining cereal, the pecans, raisins, coconut and marshmallows.
  2. 2 of 5 Mix liquid chocolate, butter, syrup and water in small bowl. Pour over cereal mixture; stir.
  3. 3 of 5 Using half the marshmallow batter, place heaping tablespoon into each of twelve 2-3/4 x 1-1/4-inch muffin cups. Press into cups to cover bottom. Place in freezer.
  4. 4 of 5 Cover baking sheet with waxed paper. Divide remaining batter into 12 equal mounds onto paper. Top with second sheet of paper or plastic wrap; flatten each mound with glass or tumbler. Remove top paper; gently round cookies into circles same size as top of muffin cups. Freeze along with muffin cups 15 minutes.
  5. 5 of 5 Let ice cream stand at room temperature 15 minutes to soften slightly. Fill each cup with 1/3 cup ice cream. Top with cookies. Freeze at least 1 hour, until solid. Unmold; serve.
Nutrition Information for Rocky Road Cookies
Servings Per Recipe: 12
Per Serving: 50 g carb., 5 g pro., 349 kcal cal., 17 g Fat, total, 9 g sat. fat, 26 mg chol., 189 mg sodium, 5 g fiber