Double Rocky Road Bars Recipes

Steps:

• 1. DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS Total Time: 3 hrs 30 minutes Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2. COOKIE BASE: In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
• 3. FILLING: In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
• 4. FROSTING: In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Tip: High Altitude (3500-6500 ft): Bake 30 to 32 minutes.
• 5. Nutrition information: Per serving: Calories 370 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 45mg; Sodium 130mg; Total Carbohydrate 45g Dietary Fiber 1g, Sugars 34g); Protein 3g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 2%; Iron 6%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 4 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet.

Steps:

• Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
• To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
• To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
• Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
• To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.

Steps:

• Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
• In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
• Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
• In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes.
• Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
• In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
• Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
• In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes.
• Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
• Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.
• Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.