Rocky Road Cookie Bars Recipes

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

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.

ROCKY ROAD BARS

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
• Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.
• Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.

ROCKY ROAD CAKE MIX BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, oil, and egg together in a bowl. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove pan and leave oven on.
• Pour frosting into a microwave-safe bowl. Cook in the microwave until warmed through, about 30 seconds. Pour frosting over the baked cake mix crust. Top with 1/2 the chocolate chips and 1/2 the almonds. Add marshmallows to cover. Top with remaining chocolate chips and almonds.
• Bake in the hot oven until top is a nice golden brown, about 10 minutes. Let cool before cutting.

ROCKY ROAD COOKIE BARS RECIPE

Steps:

• ● Pre-heat oven to 350°. ● Pour melted butter at the bottom of a 13″x9″ pan. ● Sprinkle graham cracker crumbs all over the pass and pat until butter is absorbed into crumbs. ● Pour sweetened condensed milk evenly over the graham cracker layer. ● Spread chocolate chips evenly over the sweetened condensed milk. ● Add a layer of crushed walnuts. ● Cover with coconut flakes. ● Bake for approximately 22 minutes in the pre-heated 350° oven. ● Pull pan from the oven and top off with mini marshmallows. ● Bake for an additional 8-10 minutes, or until marshmallows are medium toasted brown color. ● Allow to cool for 20 minutes before cutting into squares.

ROCKY LEDGE BARS

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang).
• Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, toffee chips, and caramels.
• Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and caramels on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.
• Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

ROCKY ROAD BARS

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan.
• Sift flour, baking powder and salt together. Set aside.
• In a medium size bowl, combine sugar, egg, butter, and vanilla. Beat until smooth. Stir in flour mixture. Stir in 1/2 cup nuts. Pour into jelly roll pan. Bake for 15 minutes.
• Remove from oven; while hot, arrange marshmallows and remaining nuts and chocolate chips on top of bars. Return to oven for 2 minutes or just until chocolate is softened. Swirl and cool until chocolate is set. Cut into squares.

ROCKY ROAD S'MORES BARS RECIPE:

Steps:

• Preheat oven to 375 degrees F. Lightly butter a 9-inch square baking dish.
• In a large bowl, cream butter and brown sugar until light and fluffy. Add flour and graham cracker crumbs; stir until well blended.
• Press prepared mixture onto the bottom of the prepared baking dish. Sprinkle over the top with marshmallows, chocolate chips, and walnuts.
• Bake 15 to 20 minutes or until golden brown.
• Remove from oven and cool on a wire rack. Cut into bars and remove from the baking dish.
• Yields 3 dozen bars.

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

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.

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

Steps:

• 1. DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS Total Time: 3 hrs 30 minutes Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2. COOKIE BASE: In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
• 3. FILLING: 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.
• 4. FROSTING: 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. Tip: High Altitude (3500-6500 ft): Bake 30 to 32 minutes.
• 5. Nutrition information: Per serving: Calories 370 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 45mg; Sodium 130mg; Total Carbohydrate 45g Dietary Fiber 1g, Sugars 34g); Protein 3g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 2%; Iron 6%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 4 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet.

ROCKY ROAD BARS

Steps:

• Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
• To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
• To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
• Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
• To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.