Empty Nester Recipes

Meat Dishes

Meatless Dishes





Sweet Breads

Rocky Road Bars
[Print this recipe]

Baking Time
26-28 minutes
Oven Temperature
350 F
Pan Size
9" X 13" baking dish

Chocolate and cream cheese--yum!
1 pouch (1#) double chocolate chunk cookie mix (I use Betty Crocker brand)
1/4 cup vegetable oil
2 tablespoons water
1 egg

1 - 8 oz. cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 tablespoons flour
1 teaspoon vanilla
1 egg
1/4 cup chopped pecans
1 cup semisweet chocolate chips
1-1/2 cups miniature marshmallows

1/2 cup butter
1/4 cup unsweetened baking cocoa
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans (optional)
Heat oven to 350 degrees. Spray bottom and sides of 9"X13" 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, sugar, butter, flour, vanilla and egg with electric mixer on medium speed until smooth. Stir in pecans. Spread over cookie dough base. Sprinkle with chocolate chips.

Bake 26 - 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer until marshmallows are puffed.

In 2-quart saucepan, melt butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. Using wire whisk, gradually stir in powdered sugar until well blended. Stir in vanilla and optional pecans. Immediately pour over marshmallows. Cool 30 minutes.

Refrigerate for about 2 hours or until chilled before cutting into bars. Store covered in refrigerator.
Line the baking pan with foil so bars can be removed easily and less clean up.