Rocky Road Bar Cookies
Happy National Rocky Road Day!
Our mom used to make the best homemade cookies when we were young. They were usually some variety of bar cookie. One of our favorites was the Rocky Road Bar Cookies she used to make. Who can resist a fudgy, marshmallow-y and sugary cookie? Not us. Not ever.
We think the original recipe was from Pillsbury as it uses their sugar cookie dough for the crust. We can’t find the recipe any longer and even some of the ingredients (chocolate fudge frosting mix) are no longer available. We are undaunted, though and crafty as well 🙂
Here we have recreated them using a dash of our own creativity. Trust us – you will not be able to resist the yummy fudge, gooey marshmallows and golden chewy crust. Just try not to eat the whole pan by yourself in one sitting!
Rocky Road Bars
Base
- 1/3 cup granulated sugar
- 2 TBS packed light brown sugar
- ½ tsp salt
- 12 TBS Unsalted butter, room temperature
- 1 large egg yolk
- 2 tsp vanilla
- 1 ½ cups all purpose flour
Topping:
- ¼ cup unsalted butter
- 1/3 cup milk
- 2/3 cup unsweetened cocoa powder
- 3 cups confectioner’s sugar
- ¼ tsp salt
- 1 ½ cups mini marshmallows
For Base:
Preheat oven to 375 degrees. Line an 8 x 8 pan with foil and butter foil.
In a food processor, pulse the granulated sugar, brown sugar and salt until no lumps of sugar remain. Cut butter into ¼“ pieces and add to processor along with egg yolk and vanilla. Process until smooth and creamy. Scrape down and add flour, pulsing until a cohesive dough forms. Spread dough evenly into prepared pan. Bake 20 – 25 minutes until golden brown. Cool for about 15 minutes.
For Topping:
Sift cocoa powder, confectioner’s sugar and salt together. Melt butter in medium saucepan. Remove from heat and add milk. Stir in the cocoa powder mixture until smooth. Mix in the marshmallows and immediately pour on top of cookie base. Smooth with spatula and let cool to room temperature. Once cool, cover and refrigerate for 2 hours before cutting. Store in air tight container in refrigerator. Best served at room temperature.
Makes 36 bars