Best 18 Rocky Road Bars Recipes

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

ROCKY ROAD BARS

Steps:

• Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
• To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
• To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
• Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
• To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.

ROCKY ROAD FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
• For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
• Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
• Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

ROCKY ROAD BARS

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
• Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.
• Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch 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, 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.
• 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.

ROCKY ROAD BARS

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan.
• Sift flour, baking powder and salt together. Set aside.
• In a medium size bowl, combine sugar, egg, butter, and vanilla. Beat until smooth. Stir in flour mixture. Stir in 1/2 cup nuts. Pour into jelly roll pan. Bake for 15 minutes.
• Remove from oven; while hot, arrange marshmallows and remaining nuts and chocolate chips on top of bars. Return to oven for 2 minutes or just until chocolate is softened. Swirl and cool until chocolate is set. Cut into squares.

FUDGY ROCKY ROAD BARS

Steps:

• Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
• In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.

ROCKY ROAD CRUNCH BARS

Steps:

• Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
• Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.
• Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
• Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
• Refrigerate for about 2 hours or overnight.
• Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

ROCKY ROAD BARS

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside.
• In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined.
• Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars.

ROCKY ROAD ICE CREAM BARS

Steps:

• Spray a 9-by-13-inch pan with cooking spray and line with parchment paper. Place 8 tablespoons/115 grams of the butter in a small skillet and melt over medium heat; set aside.
• Place the cookies and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment, and process until the cookies are very finely ground. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumb mixture to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Place the pan in the freezer for 30 to 45 minutes, until the crust is firm to the touch.
• Meanwhile, add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the nuts and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes, tossing often, until lightly toasted. Set aside to cool completely.
• Soften the ice cream in the refrigerator for 30 minutes, or at room temperature for 10 to 15 minutes until easy to scoop but not melted.
• Scoop large spoonfuls of ice cream all over the crust, and working quickly, use an offset spatula or wooden spoon to smooth the ice cream into an even layer with no gaps. Sprinkle the nut mixture and marshmallows over the ice cream and press them lightly into an even layer using the palms of your hands.
• Cover the pan with plastic wrap and freeze until firm, at least 3 hours or overnight. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares. Serve straight from the freezer, drizzled with hot fudge, if desired.

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

Steps:

• 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.

ROCKY ROAD FUDGE BARS (AKA: BITCHIN' BROWNIES)

Steps:

• 1. Preheat oven to 350 degrees. Prepare a 9"x12"x2" baking pan by spraying with Pam. You can also line the pan with foil or parchment for easy removal and cutting them into squares. If you 1 1/2 times the recipe, it fits in an 11"X15"X2" pan. If you double it use a 1/2 sheet pan 12"X18"X2" Be sure to use a 2" deep pan bcuz these are a thick brownie with 4 layers of yumminess.
• 2. 1st Layer: In a medium saucepan, melt butter & chocolate together on low heat, stirring frequently. Remove from heat and stir in sugar, flour, salt, baking powder, vanilla, eggs, and walnuts. Stir until well blended. Spread evenly in the bottom of prepared pan.
• 3. 2nd Layer: In a medium bowl, whisk together the softened creamed cheese (reserve 2 oz of the 8 oz block for the frosting) with the butter, sugar, egg, 2 Tbl flour, & vanilla. Beat until well mixed and spread carefully over the 1st layer of brownie batter.
• 4. 3rd layer: Sprinkle 1/3 cups walnuts and 1 cup chocolate chips evenly over cheesecake layer. Bake for 30-35 minutes, less if u like gooey & more if u like them firmer. While these are baking, make the frosting. When baking time is up, sprinkle top with the mini marshmallows and bake for an additional 2 minutes or until they are melted.
• 5. 4th Layer, The Frosting: In a medium saucepan, melt together 1/4 cup butter, 1-1oz sq chocolate, salt, whisk in remaining 2 oz creamed cheese & 1/4 cup milk until smooth. Remove from heat and slowly whisk in 3 cups powdered sugar and vanilla. Beat until smooth.
• 6. Immediatly after removing brownies from oven spread frosting evenly over melted marshmallows and swirl chocolate frosting with the marshmallow so it's marbled together. Cool to room temp and then refrigerate for several hours before cutting into bars. Enjoy these "Bitchin Brownies"
• 7. *Note* If you have no unsweetened chocolate blocks, add 3 TBL unsweetened cocoa and 1 TBL butter for each ounce of chocolate used.

ROCKY ROAD BARS

Steps:

• Heat the oven to 350°F; coat a 13-by-9-inch baking dish with butter; set aside.
• Combine 3/4 cup of the chocolate chips and all the butter in a small saucepan.
• Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
• Whisk sugar, eggs, vanilla, and salt in a large bowl until eggs are broken up and smooth.
• Add chocolate mixture and stir to combine; add flour and baking powder and stir until just incorporated.
• Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine.
• Transfer batter to the prepared dish and spread evenly.
• Bake until a toothpick inserted in the center comes out mostly clean, about 25 to 30 minutes; remove from the oven.
• Move the rack to the top of the oven.
• Sprinkle remaining chocolate chips, marshmallows, and nuts over the surface of the batter.
• Return to the oven and continue baking until marshmallows are puffed and golden brown, about 10 minutes more.
• Remove from the oven and cool completely on a wire rack before cutting.

ROCKY ROAD SMORE BARS

Steps:

• 1. Preheat oven to 350. In bowl place graham cracker crumbs pour butter over them and mix until well combined. Pat into even layer in a 13 X 9 pan.
• 2. Sprinkle the white chocolate & the semi sweet chips over crust.
• 3. Sprinkle the marshmellows & nuts over the chips.
• 4. Drizzle sweetened condensed milk all over the top.
• 5. Bake for 20-25 minutes (check after 20 minutes) it should be light golden brown. Remove from oven and cool. Cut into bars...

GLUTEN-FREE OOEY GOOEY ROCKY ROAD BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan.
• Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.
• Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered.

ROCKY ROAD CRESCENT BARS

Steps:

• Heat oven to 375*.
• Unroll dough into 2 long rectangles.
• Place in ungreased 13x9" pan; press over bottom to form crust.
• Firmly press perforations to seal.
• Bake at 375 degrees for 5 minutes.
• In medium bowl, combine sugar, peanut butter and cream cheese; blend until smooth.
• Stir in corn syrup, vanilla and egg; mix well.
• Pour mixture over partially baked crust; spread evenly.
• Sprinkle with marshmallows, peanuts and chocolate chips.
• Return to oven and bake an additional 25 to 30 minutes or until filling is firm to touch.
• Cool completely.
• Refrigerate 1 to 2 hours.
• Cut into bars.
• Store in refrigerator.
• Enjoy!

ROCKY ROAD FUDGE BARS

Steps:

• 1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Add all remaining base ingredients mix well. Spread in greased and floured pan.2. In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 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.3. 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.4. 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.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 170 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 3 g 15% * Cholesterol: 20 mg 7% * Sodium: 75 mg 3% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 2% * Sugars: 17 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat

DOUBLE ROCKY ROAD BARS

Steps:

• Heat oven to 350°F. Stir cookie mix, oil, water and egg in medium bowl with spoon until dough forms. Press in ungreased square pan, 8x8x2 inches.
• Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes.
• Stir together frosting and marshmallows; spread over bars. Sprinkle with peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered.