Rocky Road Cookie Bars

5 from 2 votes

These rocky road cookie bars are a double chocolate cookie base loaded with chopped almonds. On top is toasted marshmallow with extra almonds and mini chocolate chips.

Prep Time20

Cook Time40

Total Time1

Servings: bars

Calories: 299kcal

Author: Stephanie Rutherford

Ingredients

1 ¾ cup All-purpose flour
¾ cup Dutch process cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Unsalted butter room temperature
1 cup Brown sugar packed light or dark
½ cup White granulated sugar
1 Large egg room temperature
1 Egg yolk room temperature
2 teaspoon Pure vanilla extract
¾ cup Chopped almonds
1 ½ cups Chocolate chips plus more for the top
10 oz Marshmallows

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 9X9 inch pan with baking non-stick spray. Line the bottom and 2 sides with a parchment paper and spray again.
In a mixing bowl, sift the flour, cocoa powder, baking soda, and salt. Using a mixer, beat the butter, brown sugar, and sugar on medium-high until smooth and light. Add in vanilla, egg, and egg yolk. Mix until combined. Scrape the bowl.
Add in the dry ingredients and mix until combined. Add in chopped almonds and chocolate chips. Spread the cookie dough into the pan evenly. Top with extra chocolate chips.
Bake for 40-45 minutes until the edges are set and there is no jiggle in the middle. Immediately, top with the marshmallows. Pack them in. Then, let the cookie bars cool completely in the tin before pulling them out.
Turn the oven to broil on high. Place the entire cookie square on a cookie sheet and place in the oven. If you keep in the original pan the parchment could catch on fire. It will take 1-2 minutes for the marshmallows to brown. Next, cut the bars and top with extra almonds and mini chocolate chips.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies bars.

Make sure butter and eggs are room temperature before using. Pull these out 2 hours before baking.

Nutrition