Rocky Road Cookie Fudge Bars will make chocolate-lovers jump for joy! For your enjoyment, here we have brownies, cookies, fudge, and marshmallows all rolled into one killer cookie bar. These yummy tidbits are rich enough to be considered a candy bar. Best of all, they couldn’t be easier to make. You can put this together in a little more than half an hour. Save this recipe for your next bake sale or as a gift from the kitchen to your favorite chocoholic. The nuts are optional.
The Author Says: “I’ll never forget eating rocky road ice cream when I was young. It was one of my mom’s favorite flavors, so it was always in the freezer. I’d pick out the almonds and marshmallows to save for last, because they were the best part. My love of the ice cream inspired these bars: a rich chocolate cookie bar topped with a rocky road candy that tastes like fudge. I hope it brings back memories of all your rocky road days like it does for me!” –Dorothy Kern
Rocky Road Cookie Fudge Bars Recipe
1/2 cup (1 stick/8 Tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
Preheat the oven to 350 F. Spray a 9 x 9-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar. Add the vanilla and egg, and mix until smooth. Mix in the cocoa and baking soda, then add the salt and flour, and beat until well blended. Press into the prepared pan.
(The batter will be sticky; it helps to spray your hands with cooking spray to keep it from sticking to you.)
Bake for 15 to 18 minutes, until the top just loses its sheen.
As soon as the bars come out of the oven (or a few minutes before), melt the chocolate chips in a large microwave-safe bowl on high for 1-1/2 to 2 minutes, stirring every 30 seconds until the chocolate melts and is smooth. Let it sit for about 2 minutes, then stir in the chopped nuts and mini marshmallows. Stir to coat completely.
Pour the marshmallow mixture on top of the hot cookie bars and spread carefully. Let set at room temperature before slicing. You can refrigerate the bars to speed hardening, but be sure to allow them to sit at room temperature for 30 minutes before slicing to avoid cracking in the chocolate. Store in an airtight container at room temperature. Bars are best within 4 days.
Yield: 36 bars
Recipe Source: “Dessert Mash-Ups: Tasty Two-in-One Treats Including Sconuts, S’morescake, Chocolate Chip Cookie Pie and Many More” by Dorothy Kern (Ulysses Press)
Reprinted with express written permission.