Rocky Road Chocolate Cookie Bars

These rocky street chocolate cookie bars are loaded with chocolate chips and nuts and stippled with marshmallows. They are decadent and scrumptious!

You gained’t even imagine how scrumptious they’re in the event that they’re saved within the fridge and eaten chilled. YUM!

One-Bowl Chocolate Cookie Dough

The basic Rocky Road taste lineup consists of: chocolate + nuts + marshmallows. And whereas we often see these flavors seem in ice cream (good day, scrumptious), the flavors translate splendidly properly to those cookie bars, additionally.

The magnificence of those pleasant rocky street chocolate cookie bars is that the cookie dough is a one-bowl recipe and may be blended collectively by hand. Say it with me: HALLELUJAH.

Marshmallow Stippling: It’s a Thing

Now, right here’s the enjoyable half.

After the chocolate cookie dough is unfold evenly in a 9X13-inch pan, the mini marshmallows are sprinkled evenly on high.

Instead of baking like this, you’re going to take your cute little fingers and calmly press the marshmallows into the cookie dough. Kind of like the way you would possibly stipple the highest of focaccia bread to make little indentations.

Why are we doing this? Stippling the marshmallows into the cookie dough permits them to type gooey pockets all through the cookie dough in addition to on high. Otherwise, the marshmallows type a heavy marshmallow crust on high whereas baking making the bars onerous and messy to chop and eliminating the tasty marshmallow impact all through the cookie dough.

Alternately, stirring the marshmallows into the precise cookie dough batter is tough and finally ends up overworking the cookie dough, which makes the baked bars much less mushy and chewy. TRUST ME, I TESTED THESE BARS ALL.THE.WAYS. Stippling the marshmallows is the way in which to go. And it’s enjoyable. 🤓

Optimal Cutting Tips For These Gooey Bars

It may be onerous to guage the doneness of chocolate cookie bars/dark-colored cookie batters, however for this recipe, err on the aspect of beneath baking simply barely, in any other case the bars could also be dry.

Just a few clues to know if the bars are achieved or not:

• the marshmallows ought to simply be beginning to flip golden
• the perimeters can be calmly puffed and set, however the center, when pressed with a finger, ought to have a bit of little bit of “give” and softness

For optimum chopping and serving, I extremely advocate letting the bars cool utterly after which chilling the bars for five to 10 minutes earlier than chopping. This will assist the knife slice extra cleanly by means of the marshmallows.

If you need to strive them heat, simply pop within the microwave for five to 10 seconds OR abandon all worries about how the bars look and dive into them whereas they’re nonetheless heat from the oven.

A Really Delicious Cookie Bar

And regardless of all that discuss of serving them heat and gooey, my favourite method to eat these rocky street chocolate cookie bars is chilly straight from the fridge.

The marshmallows keep mushy and chewy and the wealthy chocolate of the bars is intensified. They are wonderful! Like: obsessively opening the fridge 50 instances a day to interrupt off one other nook of a bar stuffed in a ziploc bag till you understand you’ve nearly eaten the entire bag form of wonderful. Consider your self warned. 😉

So, yeah, serve them heat with or with out ice cream, room temperature on a fairly serving tray, or chilled and hidden on your style buds solely. Any approach you eat these pleasant bars is the fitting approach!

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Rocky Road Chocolate Cookie Bars

Yield: 15 servings (9X13-inch pan)

Prep Time: 25 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 47 minutes minutes

• 10 tablespoons (141 g) salted butter, reduce into items
• 2 cups (340 g) semisweet chocolate chips, divided
• ¾ cup (159 g) packed gentle brown sugar
• ½ cup (106 g) granulated sugar
• 2 massive (100 g out of shell) eggs
• 2 teaspoons vanilla extract
• 1 ¾ cups (249 g) all-purpose flour
• 2 tablespoons (12 g) cocoa powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ cup (84 g) chopped pecans or walnuts
• 2 ½ cups (142 g) mini marshmallows (half of a 10-ounce bag)

Cook ModePrevent your display screen from going darkish

• Preheat oven to 350 levels F. Line a 9X13-inch pan with parchment paper. Lightly grease with cooking spray. Set apart.

• In a big microwave-safe bowl, mix the butter and 1 1/4 cups (213 g/7.5 oz) of the chocolate chips. Microwave for 45-second intervals, stirring in between, till melted and easy (do not over warmth).

• Add the brown sugar, white sugar, eggs and vanilla and whisk to mix properly.

• Add the flour, cocoa powder, salt, baking soda, and baking powder. Stir till simply mixed and no dry streaks stay.

• Add the pecans and remaining 3/4 cup chocolate chips (128 g/4.5 oz). Stir till evenly mixed.

• Press the combination into the ready pan and instantly (whereas the dough is mushy) sprinkle the marshmallows excessive. Push the marshmallows calmly into the dough along with your fingers (form of like stippling the highest of focaccia bread).

• Bake for 22 to 24 minutes till the marshmallows are calmly golden, the perimeters are set and the center is puffed (do not over bake – in case you aren’t certain if the bars are achieved, err on the aspect of beneath baking barely).

• Let the bars cool within the pan. Cut into squares and serve. These are scrumptious at room temperature, barely heat, or chilled.

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake, Oven

Serving: 1 bar, Calories: 354kcal, Carbohydrates: 45g, Protein: 3g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 45mg, Sodium: 240mg, Fiber: 1g, Sugar: 31g

Recipe Source: from Mel’s Kitchen Cafe