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Rocky Road Bars

Contributed By: Ann, TX | See all of Ann's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
  16 Bars
Bake up these incredibly chewy bars filled with almonds, chocolate and marshmallows in a brown sugar filling atop a buttery crust.
For the Crust:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/8 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut in pieces
For the Filling:
1 cup packed dark brown sugar
1/4 cup whipping cream
2 large eggs
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup mini marshmallows
1 cup chocolate chips
1 cup toasted almonds
Rocky Road Bars Recipe at

Preheat oven to 350 degrees F. Butter 9-inch square or 11 x 7 x 2 inch baking pan.

Using electric mixer fitted with paddle attachment, mix flour, confectioners' sugar and salt in large bowl on low speed to blend.

Add butter and beat on medium speed until some 1/4-inch pieces remain and fine crumbs form, about 1 minute. Transfer crumbs to prepared pan; press evenly over bottom.

Bake to brown, about 10 minutes.


Using electric mixer fitted with paddle attachment, beat brown sugar, cream, eggs and vanilla in large bowl on medium speed until smooth. Reduce mixer speed. Mix in flour, baking powder and salt.

Stir in marshmallows and almonds. Pour batter evenly over the partially baked crust.

Bake until filling is set when pan is shaken gently, about 30 to 35 minutes. Cool bars completely in pan before cutting. Using sharp knife, cut into 16 bars. Transfer bars to platter and serve.

Date Added: 01/07/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: chris Reviewed: 03/05/2010
These bars can not be beat!
These bars are wonderful. Everyone loved them. The bars are moist, chewy and the combination of chocolate, nuts and marshmallows can not be beat. You can not go wrong making this recipe. It is easy. The crust did not turned brown (cooked 13 min.) It did turn a light yellow color. Bars cooked in 30 minutes. When I took them out of the oven and shook the pan, the edges were firm, the center jiggled a little and the top was golden brown. The bars firmed up as they cooled.
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