Rocky Road is a classic flavor combination. This easy recipe for Rocky Road Bars uses a chocolate, peanut, and marshmallow flavor combination.
Recently, I held a little cookie-making demonstration for the ladies at church. They obviously all know that I am a rich and famous food blogger *ahem* so several people came and baked and asked questions.
It was a fun morning.
I had these great plans. We made Oreos from cake mix, and talked about various cake mix + frosting flavor options. (White cake + grapefruit frosting… Spice Cake + Maple Frosting… Chocolate cake + peanut butter frosting… the possibilities are practically endless.) Then, I took that same cake mix cookie, and mixed some stuff in to make a Rocky Road Cookie.
It was a brilliant idea, but an utter disaster. The cookies are still glued to my favorite baking sheet. Talk about embarrassing.
(Actually, they’re not still glued to the baking sheet. They were stuck fast for a day or so, and then Robb rescued me and cleaned the whole mess up, as he frequently does. You see why I keep him around.)
At any rate, this embarrassing failure bothered me, and I reworked the recipe a couple different ways until I found a combination that I was happy with. I’ll warn you now… they don’t look pretty, but they taste great.
The key decision-making ingredient is the marshmallows. It’s the marshmallows that made the cookies stick to the pan, and it’s the marshmallows that make the bars kind of ugly-looking, and it’s the marshmallows that make the whole thing taste so amazing.
And since we are obviously not leaving the marshmallows out of the cookie bars, we are just going to have to learn to deal with them. The lion tamer has a chair and a whip, and we have a 9×13 pan and some parchment paper.
Parchment paper is the key to your sanity on this particular recipe.
And sidebar, the stupid grocery store got me again. I’m quite certain I purchased regular old parchment paper, but when I got home, the grocery store had secretly switched it for parchment-lined foil. Wha-whaaat? I don’t know why the grocery store would do that to me, but it works just as well as parchment, so that’s what I used.
One last tip: you might want to put the marshmallows just on top, rather than mixing them in. This way there is no danger of sticking, and the marshmallows get all lovely-toasty-brown and delicious.
If you want to mix them in, go right ahead, but you should at least let the person doing the dishes get the biggest vote.
- 1 box chocolate or devils food cake mix
- 2 eggs
- ⅓ cup vegetable oil
- ½ cup chopped peanuts
- ½ cup chocolate chips
- 1 cup mini marshmallows
- Mix together cake mix, eggs, and oil, until well combined.
- Stir in peanuts and chocolate chips.
- Press mixture into a parchment-lined 9×13 baking dish. Spread marshmallows on top.
- Bake at 350 degrees for 20-25 minutes.
- Let cool before cutting into squares.
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This post linked up at: Back for Seconds; Kitchen Meets Girl; 365 Days of Baking; DIY Dreamer; Gingersnap Crafts; Handy Man Crafty Woman; Lady Behind the Curtain; White Lights on Wednesday; Sugar and Dots;