These rocky road cookie bars are more than a dessert
I can always count on a sheet of these chilling in the refrigerator when I go home to visit. They are cold, chewy and sweet, and you absolutely cannot eat just one. In fact, these come with a warning label: HIGHLY ADDICTIVE.
Honestly, I don’t think I can remember a time in my life when these cookies weren’t a staple dessert in our home, actually. As they say, a life without rocky road cookie bars is no life at all.
Tips for making a dense homemade brownie
The base of these rocky road cookie bars is a homemade brownie. The secret key? Lots of eggs. It makes the brownies dense and DELICIOUS.
The science of how eggs effect baking recipes always fascinates me. They are responsible for binding and emulsifying all the ingredients together. They’re basically like that friend or family member who is the glue. Without them, everything falls apart! (I feel like I should write a completely useless, yet entertaining, book full of food and life metaphors.)
No matter what you do, make sure you let these rocky road cookie bars chill long enough. They do not taste nearly as amazing if they are room temp. TRUST ME.
They are really easy to make and quick! Under 30 minutes! (Thanks, mom.)
I promise you will go cocoa over these, and the dessert bar will be set high after one taste. I mean, do you see that ooey-gooey goodness happening? Like, whoa.
Promise me you’ll make these, alright? (And tag me on Instagram if you do!) You won’t regret it. The recipe is below. Enjoy!
Mom’s Rocky Road Cookie Bars
For the cookie bars:
- 2 cups granulated sugar
- 1 cup butter softened
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1 1/2 bags marshmallows
- Preheat oven to 350°F. In a stand mixer, mix together the butter, sugar, cocoa powder and vanilla on medium speed. Next, add in one egg at a time and fully incorporate it before adding the next. Mix in the flour and salt last, until the batter is creamy and smooth. Pour the the batter into a greased 1-inch baking sheet and bake on 350°F for 20 minutes.
- While the cookie bar base is baking, cut the marshmallows in half and set aside.
- In a small mixing bowl, whisk together the butter, cocoa, evaporated milk, vanilla, powdered sugar, and salt for the frosting. Mix until it is smooth and creamy.
- Remove the cookie sheet from the oven and place the marshmallow halves in rows on top. There should be 10 marshmallow halves per row, and about 20 rows total. Put the cookie bars back in the oven for 5-6 minutes to let the marshmallows puff.
- Remove the cookie bars from the oven and generously drizzle the frosting over the marshmallows. Place the cookie sheet in the refrigerator for at least 30 minutes to set. Serve chilled in 2 to 4 square servings, and store the leftovers in the refrigerator. Enjoy!
- Feel free to sprinkle crushed walnuts on top for a traditional rocky road cookie.