double-chocolate rocky road cookie bars

★★★★★ 3
a recipe by
penny jordan
Lubbock, TX

DOUBLE CHOCOLATE ROCKY-ROAD COOKIE BARS Recipe & picture from: Betty Crocker & courtesy of Recipes.com "Honorable Mention - Contest Recipe 2007! A rich double chocolate chunk cookie mix jump-starts a decadent and delicious bar." Just passing the recipe along because it SOUNDS DELICIOUS!

★★★★★ 3
serves Servings: 24 bars
prep time 30 Min
cook time 30 Min

Ingredients For double-chocolate rocky road cookie bars

  • COOKIE BASE:
  • 1- Pouch
    betty crocker® double chocolate chunk cookie mix (1 pound 1.5 ounces)
  • 1/4 c
    vegetable or canola oil
  • 2 Tbsp
    water
  • 1 lg
    egg
  • FILLING:
  • 1 - 8 oz. pkg
    cream cheese, softened
  • 1/2 c
    granulated sugar
  • 1/4 c
    butter or margarine, softened
  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    vanilla extract
  • 1 lg
    egg
  • 1/4 c
    chopped pecans
  • 6 oz
    semi-sweet chocolate chips
  • 1 1/2 c
    miniature marshmallows
  • FROSTING:
  • 1/2 c
    butter or margarine
  • 1/4 c
    unsweetened baking cocoa
  • 1/3 c
    milk
  • 3 c
    powdered sugar chopped pecans
  • 1 tsp
    vanilla extract
  • 1 c
    chopped pecans

How To Make double-chocolate rocky road cookie bars

  • 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.
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