Double Chocolate Rocky Road Cookie Bars Cookie Mix Recipes

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

Double-Chocolate Rocky Road Cookie Bars image

Honorable Mention - Contest Recipe 2007! Rich double chocolate chunk cookie mix jump-starts a decadent and delicious bar.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 24

Number Of Ingredients 19

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon vanilla
1 egg
1/4 cup chopped pecans
1 cup semisweet chocolate chips (6 oz)
1 1/2 cups miniature marshmallows
1/2 cup butter or margarine
1/4 cup unsweetened baking cocoa
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes.
Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 34 g, TransFat 1 g

DOUBLE ROCKY ROAD BARS

Double Rocky Road Bars image

Serving dessert is smooth sailing when you can use a cookie mix to make rocky road bars.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 16

Number Of Ingredients 7

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 tub (16-ounce size) Betty Crocker™ Rich & Creamy chocolate ready-to-spread frosting (1 cup)
1/3 cup miniature marshmallow
1 tablespoon chopped peanuts, if desired

Steps:

Heat oven to 350°F. Stir cookie mix, oil, water and egg in medium bowl with spoon until dough forms. Press in ungreased square pan, 8x8x2 inches.
Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes.
Stir together frosting and marshmallows; spread over bars. Sprinkle with peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg

CHOCOLATE ROCKY ROAD COOKIES

Chocolate Rocky Road Cookies image

A chocolate cookie with the flavors of rocky road ice cream. These are great to eat with a big bowl of vanilla ice cream!

Provided by MARBALET

Categories Desserts Cookies Drop Cookie Recipes

Yield 24

Number Of Ingredients 10

Ingredients

½ cup butter
1 cup semisweet chocolate chips
1 cup white sugar
2 eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup chopped walnuts
48 miniature marshmallows

Steps:

Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 20.6 g, Cholesterol 25.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 4.1 g, Sodium 69.6 mg, Sugar 13.1 g

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

Double-Chocolate Rocky Road Cookie Bars image

Rich double chocolate chunk cookie mix jumpstarts a decadent and delicious bar.

Categories Dessert

Time 46m

Yield 24

Number Of Ingredients 19

Ingredients

1 pouch (496 g) Betty Crocker* Double Chocolate Chunk or Chocolate Chip Cookie Mix
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) water
1 egg
1 pkg (250 g) cream cheese, softened
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) butter or margarine, softened
2 tbsp (25 mL) flour
1 tsp (5 mL) vanilla
1 egg
1/4 cup (50 mL) chopped pecans
1 cup (250 mL) semi-sweet chocolate chips
1 1/2 cups (375 mL) miniature marshmallows
1/2 cup (125 mL) butter or margarine
1/4 cup (50 mL) cocoa
1/3 cup (75 mL) milk
3 cups (750 mL) icing sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) chopped pecans

Steps:

Heat oven to 350°F (180°C). Spray bottom and sides of 9x13-inch (23x33 cm) rectangular baking pan with non-stick cooking spray.
In large bowl, combine cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
In large bowl, beat cream cheese, granulated sugar, 1/4 cup (50 mL) butter, the flour, 1 tsp (5 mL) vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup (50 mL) pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
In 2-qt (2 L) saucepan, melt 1/2 cup (125 mL) butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in icing sugar until well blended. Stir in 1 tsp (5 mL) vanilla and 1 cup (250 mL) pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes.
Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 45 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 24, Sodium 130 mg, Sugar 34 g, TransFat 1 g

DOUBLE CHOCOLATE ROCKY ROAD COOKIE BARS (COOKIE MIX)

Double Chocolate Rocky Road Cookie Bars (Cookie Mix) image

Source: Betty Crocker This is a very delicious, chocolatey treat!! Pour yourself a glass of milk and indulge. I had many people ask me for the recipe! Note: cooking time does not include chill time in the refrigerator.

Provided by DoubleAs Mom

Categories Bar Cookie

Time 1h

Yield 24 bars

Number Of Ingredients 19

Ingredients

Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter or 1/4 cup margarine, softened
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1/4 cup pecans, chopped
1 cup semi-sweet chocolate chips
1 1/2 cups miniature marshmallows
1/2 cup butter or 1/2 cup margarine
1/4 cup unsweetened baking cocoa
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped

Steps:

Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes.
Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 274.7, Fat 18.2, SaturatedFat 7.9, Cholesterol 43.8, Sodium 80, Carbohydrate 28.3, Fiber 1.3, Sugar 24.8, Protein 2.5

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