Rocky Road Chocolate Cookie Bar

These rocky chocolate chip cookie sticks are filled with chocolate chips and nuts and come with marshmallows. They are decadent!

If you store them in the refrigerator and refrigerate, you don’t even believe how delicious they are. good!

A can of chocolate chip cookie dough

Classic Rock Road Flavor Lineup includes: Chocolate + nuts + marshmallows. Although we usually see these flavors appear in ice cream (hi, delicious), the flavor also translates to these cookie sticks well.

The beauty of these delightful rock road chocolate chip cookies bars is that the cookie dough is a One water formula Can be mixed together by hand. Say to me: Hallelujah.

Marshmallow dots: This is one thing

Now, this is the fun part.

After the chocolate chip cookie dough is evenly spread in a 9×13-inch pan, the mini marshmallows are evenly sprinkled on top.

Instead of baking like this, you will pick up your cute little fingers and gently press the marshmallow into the cookie dough. It’s kind of like you might stick a top with almost dentless top on top of the pancake bread.

Why do we do this? Put the marshmallows into the cookie dough so they can form a gooey pocket throughout the cookie dough and top. Otherwise, the marshmallow forms a thick marshmallow crust on the top while baking, making the bar hard and messy to cut and Eliminate delicious marshmallow effects throughout the cookie dough.

Alternatively, it is very difficult to stir the marshmallows to the actual cookie dough batter, which ends up overworking the cookie dough, which makes the baking stick less soft and chewy. Trust me, I tested these bars. Put a certain way to go on the marshmallow. And it’s very interesting. 🤓

These best cutting tips for slimy

It’s hard to tell the staleness of the chocolate chip cookie bar/dark cookie batter, but for this recipe, On the side below the bakingotherwise the strips may dry.

Some clues to know if the bar is finished:

• Marshmallows should just start to turn golden
• The edges will swell and securely, but there should be a little “giving” and softness in the middle when pressed with your fingers

For optimal cuts and portions, I highly recommend letting the bar cool completely and then cool the bar for 5 to 10 minutes before cutting. This will help the blades to get cleaner through the marshmallow.

If you want to try them, Just pop out in the microwave for 5 to 10 seconds or give up all the worries about how the bar looks and dive into it while it is still warm in the oven.

A very delicious cookie

Although there are many topics about serving them warm and slimy, My favorite way to eat these Rock Road Chocolate Cookie Bars is to be cold directly from the fridge.

The marshmallows remain soft and chewy, and the bar’s rich chocolate is enhanced. They are great! Like: Open the refrigerator 50 times a day to break the other corner of the bar in the Ziploc bag until you realize you’re almost eating the whole bag. Consider warning yourself. 😉

So yes, give them the warmth to them, or have no ice cream, room temperature on a nice tray, or just refrigerate and hide for your taste buds. Anyway, you’re eating these delightful bars is the right way to go!

One year ago: Sweet spicy sticky chicken
Two years ago: Creamy avocado toasted vegetarian bread
Three years ago: Loaded barbecue chicken totchos
Four years ago: Floating taco bowls, with crazy delicious creamy lime seasoning {stove or slow cooker}
Five years ago: Beach Street Lemon Chicken Noodle
Six years ago: Double Chocolate Banana Blender Muffins {gluten-free}
Seven years ago: Super simple giant chocolate chip cookies {12 inches! }
Eight years ago: Best Pasta Salad {with Quick Homemade Italian Seasoning}
Nine years ago: Divine 1 hour homemade bread stick
Ten years ago: Grilled Greek Chicken Kebabs and Simple Tzatziki Sauce

Rocky Road Chocolate Cookie Bar

yield: 15 Serving (9×13-inch pot)

Preparation time: 25 minute minute

Cooking time: twenty two minute minute

Total time: 47 minute minute

• 10 Spoon ((141 g) Salted butter, cut into pieces
• 2 cup ((340 g) Semi-sweet chocolate chips, split
• ¾ cup ((159 g) Pack
• ½ cup ((106 g) granulated sugar
• 2 Big ((100 g comes out of the shell) egg
• 2 teaspoon Vanilla extract
• 1¾ cup ((249 g) All-purpose flour
• 2 Spoon ((12 g) Cocoa powder
• ¾ teaspoon Salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ cup ((84 g) Chopped pecans or walnuts
• 2½ cup ((142 g) Mini Marshmallow (half of 10 oz bag)

Chef ModePrevent the screen from becoming dark

• Preheat the oven to 350 degrees F. In a 9×13-inch pan with parchment paper. Use cooking spray to lightly grease. Set aside.

• In a large microwave safe bowl, mix together butter and 1 1/4 cup (213 g/7.5 oz). Microwave at intervals of 45 seconds, stirring between until melted and smooth (do not overheat).

• Add brown sugar, white sugar, eggs and vanilla and stir well.

• Add flour, cocoa powder, salt, baking soda and baking powder. Stir until only mixed and there are no dry stripes.

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

• Press the mixture into the prepared pan and immediately (the soft dough is soft) sprinkle the marshmallows over the top. Use your fingers to gently push the marshmallow into the dough (like sticking the top of the bread).

• Bake for 22 to 24 minutes until the marshmallow turns golden, fix the edges and puff the middle (don’t overbake – if you’re not sure if the rod is finished, err on the slightly baked side).

• Let the bar cool in the pan. Cut into squares and serve. These are delicious at room temperature, slightly warm or refrigerated.

author: Mel

course: dessert

gourmet food: American

method: Bake, oven

Serve: 1 bar,,,,, Calories: 354KCAL,,,,, carbohydrate: 45g,,,,, protein: 3g,,,,, Fatty: 19g,,,,, Saturated fat: 10g,,,,, cholesterol: 45mg,,,,, sodium: 240mg,,,,, fiber: 1g,,,,, sugar: 31g

Recipe source: Kitchen Café from Mel