Rocky Road Bars
Submitted by riggin
Rocky Road bars stack a fudgy chocolate brownie base with gooey marshmallows and a swirled chocolate-peanut-butter fudge topping. A rich, decadent three-layer treat with chewy, gooey, and fudgy in every bite.
YIELD
36 servingsPREP
20 minCOOK
30 minREADY
50 minRocky road in bar form: a dense, fudgy chocolate brownie base, a layer of gooey melted marshmallows, and a swirled chocolate-peanut butter fudge topping over the top. Three textures, one decadent bar.
Timing is everything with these. Scatter the mini marshmallows over the base while it’s still hot from the oven, then pour the warm chocolate topping over and cover the pan immediately with foil. That trapped heat is what melts the marshmallows into soft, gooey pockets instead of leaving them stiff.
The topping is a quick stovetop fudge, with creamy peanut butter dropped on by the spoonful and swirled through with a knife tip for ribbons of nutty richness.
Work quickly while everything’s warm. If the topping firms up too much to pour, just reheat it gently over low heat until it loosens again.
Kitchen Tips
- Add the marshmallows to the hot base and cover with foil; the trapped heat melts them gooey.
- Work fast while the topping is warm and pourable.
- If the topping firms up, reheat it gently over low heat until it pours again.
- Cool completely before cutting so the layers set and slice cleanly.
Variations
- Stir chopped walnuts or pecans into the topping for the classic rocky road crunch.
- Use chocolate chips in place of unsweetened squares, adjusting the sugar.
- Skip the peanut butter swirl for a plain chocolate-marshmallow bar.
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease a 13 x 9 x 2 inch pan with Butter Flavor crisco.
Set aside.
For base, melt ⅔ cup Butter Flavor Crisco and 4 squares chocolate in large saucepan on low heat.
Remove from heat.
Stir in 2 cups granulated sugar.
Add eggs, one at a time. Stir quickly into hot mixture.
Stir in 1 teaspoon vanilla.
Combine flour, baking powder and salt. Stir gradually into chocolate mixture.
Spread in baking pan.
Bake at 350℉ (180℃) for 30 minutes.
For Topping, start preparation 5 minutes before base is finished baking.
Melt ¼ cup Butter Flavor Crisco and 1 square chocolate in medium saucepan on very low heat.
Add evaporated milk and ½ cup granulated sugar.
Stir until well blended and sugar dissolves.
Remove from heat.
Beat in confectioners sugar and ½ teaspoon vanilla.
Drop peanut butter by teaspoonfuls on top of hot chocolate mixture.
Swirl through with tip of knife.
Sprinkle marshmallows over hot cooked base.
Pour chocolate peanut butter topping over marshmallows. Cover pan immediately with foil.
Cool. Cut into bars about 2 x 1½ inches.
Note: If topping becomes to firm to pour, reheat on low.
Makes 36 bars.
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