Ultimate Rocky Road Cookie Bars

These Rocky Road Cookie Bars are rich and filled with nuts, coconut, chocolate and of course mini marshmallows. So delicious they will become everyone’s favourite Holiday cookie recipe.

Rocky Road Cookie Bars

I can honestly say that there isn’t anything that I like more than chocolate. Ok, pasta comes very close!

Sometimes I even think I would love to do a whole dinner with everything chocolate. Everything Chocolate Desserts that is. And these Rocky Road Nut Bars would make a perfect appetizer!

Unfortunately that is not going to happen, but I can dream and I can make them for the Holidays, just like my Mom did.

We were having friends over for dinner and I needed a good, dessert, because these are dessert-loving-people. I wanted something different and not too sweet. Since i use dark chocolate these proved to be perfect!

I know there are a lot of bar recipes out there, but these Rocky Road and Coconut Jam Squares are my absolute two favourites. And I’m not even a big coconut lover!

How to make Rocky Road Bars

• Melt the chocolate and butter together in a medium bowl and mix until smooth. Melt either in the microwave or bain-marie.
• Then add the crumbs (either graham cracker or I prefer digestive cookies), finely ground nuts and the coconut, mix well.

• Add to the prepared cake pan and press the crumbs down evenly in the pan to form the base.

• On top of the base sprinkle first with the , marshmallows,  then the coconut, nuts and then the chocolate chips.

• Lastly drizzle the top with the sweetened condensed milk.

• Bake in the pre-heated oven for about 15-20 minutes or until the marshmallows have melted into a light golden colour.

• Remove from the oven and let cool before slicing.

What is bain-marie?

For those of us, me included without a microwave, the best way to melt chocolate, (or a chocolate and butter combination) is to place it in a bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl).

Then the water is heated and melts the chocolate and butter, all you have to do is stir the ingredients until smooth.

I have been melting chocolate this way forever, no need for any fancy equipment.

Just make sure no water touches your melted chocolate or it will seize and unfortunately you will have to start over.

How to store the cookies

These cookies should be stored in an airtight container and kept in the fridge, they will last up to 5-6 days. They can also be frozen.

Place the cookies in a freezer safe container, separated by parchment paper. Stored properly they will keep for one month in the freezer.

How to cut even cookies without a mess

Let the cookies cool in the pan to room temperature, then cover with plastic wrap or foil and refrigerate for at least an hour. Then cut even slices with a very sharp knife.

Rocky Road Nut Bars, besides having a chocolate, cookie crumb base and a layer of mini marshmallows, coconut, chopped nuts and of course chocolate chips, makes these the ultimate chocolate lovers dream!

And if you really want to go all out, a little chocolate drizzle on the cooled bars doesn’t hurt either.

The first time I made these, my eldest looked at me and said,” Ma, that is a lot of chocolate”, my reply “I know just the way I like it”! Enjoy!

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5 from 2 votes

Rocky Road Bar Cookies

These Rocky Road Cookie Bars are rich & filled with nuts, coconut, chocolate & of course mini marshmallows. Everyone's favourite Holiday cookie recipe.

Course cookies, Desserts

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 20 bars

Calories 242kcal

Author Rosemary Molloy

Ingredients

FOR THE BASE

• 3 ounces semi sweet (dark - good quality) chocolate (90 grams)3 ounces semi sweet (dark - good quality) chocolate (90 grams)
• 1/2 cup butter (112 grams)1/2 cup butter (112 grams)
• 2 cups graham cracker crumbs (or digestive cookie crumbs) (375 grams)2 cups graham cracker crumbs (or digestive cookie crumbs) (375 grams)
• 1/2 cup finely chopped nuts* (63 grams)1/2 cup finely chopped nuts* (63 grams)
• 1/2 cup flaked coconut (47 grams)1/2 cup flaked coconut (47 grams)

FOR THE TOPPING

• 1/2 cup mini semi sweet chocolate chips (90 grams)1/2 cup mini semi sweet chocolate chips (90 grams)
• 1 1/2 cups mini marshmallows (if you can't find mini, then just cut the large ones into small pieces) (75 grams)1 1/2 cups mini marshmallows (if you can't find mini, then just cut the large ones into small pieces) (75 grams)
• 1/2 cup flaked coconut (47 grams)1/2 cup flaked coconut (47 grams)
• 1/2 cup coarsely chopped nuts* (60 grams)1/2 cup coarsely chopped nuts* (60 grams)
• 1/2 can sweetened condensed milk (200 grams)1/2 can sweetened condensed milk (200 grams)

*You can use walnuts, hazelnuts, pecans or even almonds. I used walnuts.

Instructions

• Pre-heat oven to 350 degrees (180 degrees celsius). Line an 8 x 8 inch (20 x 20cm) square pan with parchment paper.

FOR THE BASE

• Melt the chocolate and butter in a bowl over a pot of boiling water (or microwave), stirring occasionally until melted. Once it is melted, add the crumbs, nuts and coconut mix well.
• Add to the prepared cake pan and press the crumbs down evenly in the pan to form the base.

FOR THE FILLING

• On top of the base sprinkle first the, marshmallows, then the coconut, nuts and chocolate chips, lastly drizzle with the sweetened condensed milk, as evenly as possible.
• Bake for approximately 15-20 minutes or until the marshmallows start to turn golden. Remove from oven and let cool. Refrigerate for about an hour to make cutting easier. Enjoy!

Notes

A trick I learned is to crumple the parchment paper, then wet it, shake out the excess water and then line the pan. Stays in place perfectly.

Nutrition

Calories: 242kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 16mg | Sodium: 114mg | Potassium: 146mg | Fiber: 2g | Sugar: 14g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from September 21,  2014