The kids have a Holiday party tonight from Karate and they wanted to bring cookies. Sure, I said that I would bake something even though I probably can’t go. I have to run book group tonight. Anyway I asked the kids what kind of cookies they would like to bring and Peter says Rocky Road cookies. Okay. I’ve never made those before but I’ll see what i can find. Found a cookbook at work over the weekend, 1001 Cookies. I love having access to all those books!
Amazingly it had a recipe for Rocky Road Cookie Bars. Baked them last night at about 9pm. The batter seemed a bit dry to me so I added more butter. That altered the cooking time so I am not entirely sure how long they baked for but it was quite a bit longer than the recipe stated. I’ll try to figure out how long exactly. Oh, the recipe called for nuts too but we have a nut allergic child in Karate so no nuts for us but I’ll include them in the recipe in case you want to add them.
- 1 3/4 Cups All-Purpose Flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 and a half sticks) butter, softened [original recipe called for just 1/2 cup, one stick but the batter was quite dry]
- 1 cup firmly packed brown sugar [the recipe calls for light brown sugar, I used dark brown. Don’t know if it makes a difference or not but I figured I would alert you to the change]
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup shredded coconut [I didn’t add this because we didn’t have any in the house. Good reason, right?]
- 3 cups semi-sweet chocolate chips
- 1 cup finely chopped almonds
- 1 cup mini marshmallows
- Preheat the oven to 350
- Line a 13 x 9 baking pan with aluminum foil or parchment paper leaving some hang off the edges of the pan. You will use the edges to lift the bars out as a whole when they are done.
- Sift the flour, cocoa, baking soda and salt into a medium bowl. [as a side note, I don’t own a sifter. I use a medium mesh strainer. Truth be told, I stole the idea from The Pioneer Woman. Saw her use it on one of her blog tutorials.]
- Beat the brown sugar and the softened butter in a large bowl with an electric mixer until creamy.
- Add the eggs and vanilla. Beat until just blended.
- Mix in the dry ingredients: coconut, 2 cups of the chocolate chips, and the nuts.
- Pour the mixture into the prepared pan.
- Bake for 12 – 15 minutes, or until set but slightly moist in the center.
- Remove from the oven and sprinkle the remaining cup of chocolate chips and the marshmallows over the top.
- Return to the oven and bake and additional 3 – 5 minutes or until the chocolate chips have melted and the marshmallows are a toasty golden brown.
- Using the foil as a handle, lift the bars out of the pan and onto a wire cooling rack.
- Let cool completely. Remove the foil.
- Cut into pieces. Should get about 30 pieces.
If I liked Marshmallows they would be delicious but since I don’t, I only had a tiny piece to taste that had no marshmallows on it. I think the extra butter made them more cakey-brownie like than cookie bars but since they are disappearing rather quickly from the kitchen at work I guess they are good.