One of the very first desserts I made all by myself were these Rocky Road Bars. I got the recipe out of the “burnt cookbook” in Nellies kitchen, “The New Pillsbury Family Cookbook.” This cookbook is a signature item in Nellies home.
There are so many great recipes in this cookbook. Nellie still uses the pecan pie, peanut brittle and there is an awesome sugar cookie recipe! These cookies bring back one of the best memories of my childhood. I can still visualize my mom making these sugar cookies and seeing this book open on the counter. Then my dad would grab a freshly baked cookie or two in one hand and devour it down while holding a cold glass of milk in the other hand, then chug down the milk all at once without a single breath. In my family we call this step “THE SLAM!” Then dad would say to my mom, “good job sexy momma” Ewwww!
This cookbook was sitting on the electric coil burner that was obliviously still hot and left this signature imprint on the back of this book. Thank goodness Nellie noticed the smell just in time it didn’t burn all the way through the book! During the summer I will stop at garage sales just in hopes to come across a copy of this treasured cookbook.
I’ve added a couple of different twist to this recipe since the first time I’ve made them. You should try to do the same! Add nuts or keep them out, coconut, white chocolate or butterscotch chips or even using flavored marshmallows is fun and pretty!
To make sure these turn out successful for you (and everyone eating them) use a high quality chocolate. My favorite is Scharffen Berger chocolate. And if I don’t have that in my pantry I will use another premium chocolate, like Ghirardelli.
Don’t over mix the brownie batter. Make the cream cheese layer. This is where you can get creative and add coconut or not (I can hear my friend Becky say OR NOT!) In this layer I added 1 cup of each butterscotch chips & coconut. I wanted another layer of color and flavor
Bake until the middle is set and your toothpick comes out clean. Sprinkle with the mini marshmallows. One of my favorite “smells” is marshmallows! Bake another 2 minutes or until marshmallows are puffed and soft
Rocky Road Bars
1/2 cup butter
1 oz. unsweetened chocolate, chopped
1 cup All Purpose or Unbleached Flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
3/4 cup chopped nuts (optional)
1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup butter, softened
1/2 cup sugar
2 tablespoons All Purpose or Unbleached Flour
1/2 teaspoon vanilla
1/4 cup chopped nuts (optional)
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up
Reserved cream cheese
3 cups powdered sugar
1 teaspoon vanilla
Heat oven to 350°F. Grease and flour 13×9-inch pan. In large saucepan, melt 1/2 cup butter and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan.
In small bowl, combine 6 oz. of the cream cheese, 1/4 cup butter, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.
While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.
*recipe adapted from Pillsbury