Rocky Road. Who invented this wonderful combination?! Well, I was curious so I looked it up and it was William Dreyer (one of the guys who started Dreyer’s, or maybe you know it as Edy’s, ice cream). And originally it was first made with walnuts instead of almonds. Who knew? I really like the almonds, especially using the dry roasted ones because then you get that sweet and salty thang going on. Mmmm!
So why did they name it “Rocky Road”? I thought maybe it was to resemble mountains that have rocky roads but according to Wiki it was actually named this just after the stock market crash in 1929 to cheer people up during the depression (their “rocky road”).
Enough with the history of Rocky Road. Let’s talk about your future with these Rocky Road Cookie Bars! These will definitely smooth out whatever tough patch you’re going though. But then again they may create some rocks when you get to the last bar and have to battle out who gets it. Seriously, I know from experience. They’re yummy, mouth watering, addicting little devils.
It’s chocolate chocolate cookie dough (oh yeah! Bring on the chocolate!) with dry roasted almonds (crunch + salt) and sweet and gooey marshmallow creme. I’ll take two!
I’ve seen rocky road cookies but cookie bars are so much easier to make, they’re chewier, and I just love the marbled look. Just writing this post makes my mouth water. I think I’m going to have to make these again
very soon today.
Rocky Road Cookie Bars
- 2 1/2 cups flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups chocolate chips
- 1 7 ounce jar marshmallow creme
- 3/4 cup dry roasted almonds, chopped
- Preheat oven to 375 degrees F and grease a 9x13 inch pan.
- In a mixing bowl, combine flour, cocoa, baking soda, and salt.
- In a standing mixer, beat butter, sugars, and vanilla until creamy. Beat in the eggs. Mix the flour in a little at a time until combined. Stir in the chocolate chips by hand.
- Spread about two thirds of the cookie dough into the bottom of the pan. Dollop marshmallow creme onto dough and then spread it out as best you can (it's kinda tricky/sticky so you might want to use two spatulas). Sprinkle nuts over the creme and then dollop the remaining dough on the top and spread it slightly still allowing some of the marshmallow fluff to show through (again, use two spatulas or your hands).
- Bake for 20-22 minutes. Cool and then cut into bars.
Recipe Source: Garnish & Glaze original recipe