Rocky Road Cake Mix Bar Cookies Recipes

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.

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:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch by 13-inch cake pan with nonstick spray.
• Line the bottom of the pan with a layer of graham crackers. It's OK to overlap a bit.
• Sprinkle the graham crackers with the marshmallows.
• Sprinkle the marshmallows with the chocolate chips.
• Sprinkle the chocolate chips with the cashews.
• In a small saucepan over low heat, combine the butter and brown sugar. Stir the mixture constantly until the sugar is dissolved.
• Turn off the heat, move the saucepan to a cool burner, and stir in the vanilla.
• Drizzle the contents of the saucepan evenly over the contents of the cake pan.
• Bake at 350 degrees F for 10 to 12 minutes or until the marshmallows are golden on top.
• Cool in the pan on a wire rack.
• When the cookies are cool, cut into brownie-sized bars and serve.

Steps:

• Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
• Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.