Rocky Road Bars
From sparow64 14 years ago
- 30 minutes to make
- Serves 24
Easy and Yummy recipe from Betty Crokcer! Chocolate, Cream Cheese, Marshmallows, Pecans...mmmmm....what could be better? Make these ahead of time, they chill for 2 hours after baking.
Ingredients
- Base shopping list
- 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix shopping list
- 1/4 cup vegetable oil shopping list
- 2 tablespoons water shopping list
- 1 egg shopping list
- Filling shopping list
- 1 package (8 oz) cream cheese, softened shopping list
- 1/2 cup granulated sugar shopping list
- 1/4 cup butter or margarine, softened shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 teaspoon vanilla shopping list
- 1 egg shopping list
- 1/4 cup chopped pecans shopping list
- 1 cup semisweet chocolate chips (6 oz) shopping list
- 1 1/2 cups miniature marshmallows shopping list
- frosting shopping list
- 1/2 cup butter or margarine shopping list
- 1/4 cup unsweetened baking cocoa shopping list
- 1/3 cup milk shopping list
- 3 cups powdered sugar shopping list
- 1 teaspoon vanilla shopping list
- 1 cup chopped pecans shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
I am very picky about chocolate. It has to be good or I won't eat it. And these look very, very good.
lasaf
in St. Paul loved it
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I want one now!!! Awsome post.
taylorsue82
in Wapakoneta loved it
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