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Rocky Road Bars

by Christa on January 24, 2011

Post image for Rocky Road Bars

The combination of Marshmallow & Chocolate is right up there with Chocolate & Peanut Butter. These bars are SO simple to make and are so pretty in presentation, not to mention the rich, deliciousness!
Have a gander…




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Rocky Road Bars
(adapted from King Arthur Flour Cookie Companion)


INGREDIENTS:
1 2/3 cup all purpose flour
1/3 cup Dutch processed cocoa powder
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks/8ounces) unsalted butter, softened at room temp
1/2 cup (firmly packed) light brown sugar
1/2 granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups semi or bittersweet chocolate chips
(or 18 ounces semi or bittersweet chocolate, chopped the size of chocolate chips)
1 cup walnuts, toasted and chopped
1 to 2 cups miniature marshmallows (depending on how much you like)
Optional drizzle: 1-2 ounces chocolate, melted


DIRECTIONS:
1. Preheat oven to 350F. Lightly butter a 9×13 inch pan (or line with parchment).
2. Sift together flour, cocoa, baking powder and salt. Set aside. Cream butter and both sugars until combined. Beat in eggs and vanilla. Stir in the flour mixture, 2 cups chocolate chips and walnuts.
3. Pat the dough into your prepared pan. Bake at 350F for 15 minutes until the edges are set but still soft in the center. Sprinkle with remaining 1 cup chocolate chips and then marshmallows. Bake about 3-5 minutes more.
4. Drizzle with melted chocolate if desired. Allow bars to cool completely before cutting. I cut mine into 32 bars.

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{ 5 comments… read them below or add one }

Fresh Local and Best January 24, 2011 at 3:46 am

You've taken my favorite ice cream flavor and turned it into wonderful brownie!

Reply

Tiny bakery January 26, 2011 at 4:18 pm

always be my classic treat ^^

Reply

Diana's Cocina February 16, 2011 at 2:58 am

Sounds divine!

Reply

OvenDelights March 28, 2011 at 4:31 am

I noticed this recipe calls for dutch processed cocoa. Is there a particular brand you prefer? I just recently baked with this cocoa and was'nt impressed 🙁
I want to believe it was the whole recipe that went south instead of blaming the cocoa, I'll just have to give dutch cocoa another shot.

Reply

Hazel April 8, 2011 at 1:35 am

Fabulous!

Reply

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