DOUBLE ROCKY ROAD BARS
Serving dessert is smooth sailing when you can use a cookie mix to make rocky road bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg
CHOCOLATE ROCKY ROAD COOKIES
A chocolate cookie with the flavors of rocky road ice cream. These are great to eat with a big bowl of vanilla ice cream!
Provided by MARBALET
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
- In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
- Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 20.6 g, Cholesterol 25.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 4.1 g, Sodium 69.6 mg, Sugar 13.1 g
ROCKY ROAD BARS
These yummy chocolate bars are called rocky road because the chocolate chips, nuts and marshmallows make them lumpy and bumpy, just like a "rocky" road.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 115, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 130 mg
DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS
DOUBLE CHOCOLATE ROCKY-ROAD COOKIE BARS Recipe & picture from: Betty Crocker & courtesy of Recipes.com "Honorable Mention - Contest Recipe 2007! A rich double chocolate chunk cookie mix jump-starts a decadent and delicious bar." Just passing the recipe along because it SOUNDS DELICIOUS!
Provided by penny jordan
Categories Other Snacks
Time 1h
Number Of Ingredients 22
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.
DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS
Rich double chocolate chunk cookie mix jumpstarts a decadent and delicious bar.
Categories Dessert
Time 46m
Yield 24
Number Of Ingredients 19
Steps:
- Heat oven to 350°F (180°C). Spray bottom and sides of 9x13-inch (23x33 cm) rectangular baking pan with non-stick cooking spray.
- In large bowl, combine 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 (50 mL) butter, the flour, 1 tsp (5 mL) vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup (50 mL) 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-qt (2 L) saucepan, melt 1/2 cup (125 mL) butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in icing sugar until well blended. Stir in 1 tsp (5 mL) vanilla and 1 cup (250 mL) 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.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 45 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 24, Sodium 130 mg, Sugar 34 g, TransFat 1 g
DOUBLE CHOCOLATE ROCKY ROAD COOKIE BARS (COOKIE MIX)
Source: Betty Crocker This is a very delicious, chocolatey treat!! Pour yourself a glass of milk and indulge. I had many people ask me for the recipe! Note: cooking time does not include chill time in the refrigerator.
Provided by DoubleAs Mom
Categories Bar Cookie
Time 1h
Yield 24 bars
Number Of Ingredients 19
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.
Nutrition Facts : Calories 274.7, Fat 18.2, SaturatedFat 7.9, Cholesterol 43.8, Sodium 80, Carbohydrate 28.3, Fiber 1.3, Sugar 24.8, Protein 2.5
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.
DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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