These Rocky Road Cookie Bars are rich & filled with nuts, coconut, chocolate & of course mini marshmallows. Everyone's favourite Holiday cookie recipe.
1 1/2cupsmini marshmallows (if you can't find mini, then just cut the large ones into small pieces)(75 grams)
1/2cupflaked coconut(47 grams)
1/2cupcoarsely chopped nuts*(60 grams)
1/2can 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. If you find the crumb base too crumbly add a bit more melted butter (2 -3 tablespoons more).
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.