One Pan No Bowl Rocky Road Bars Recipes

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.

ONE PAN NO BOWL ROCKY ROAD BARS

Steps:

• Heat oven to 350°.
• Put flour, sugar, cocoa, salt, and pecans into ungreased 8-inch square baking pan. Stir with a fork until blended.
• Add oil and eggs; stir to mix well.
• With rubber spatula, scrape any ingredients clinging to sides, corners, and bottom of pan into batter.
• Bake 15 minutes or until top feels firm.
• Sprinkle with marshmallows and return to oven. Bake 5 minutes longer or until marshmallows have softened.
• Cool in pan on rack; cut into 16 bars.

ROCKY ROAD BARS

Steps:

• Heat oven to 350:. Grease and flour rectangular pan, 13x9 inches.
• Mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth.
• Stir in remaining cake mix and the nuts.
• Spread in pan.
• Bake 20 minutes; sprinkle with marshmallows.
• Bake 10-15 minutes or until marshmallows are puffed and golden.
• Microwave frosting in microwaveable bowl uncovered on high 15 seconds.
• Drizzle over bars.
• Cool completely.
• For easier cutting, use plastic knife dipped in hot water.
• Cut into 6 rows by 4 rows.

NO-BAKE ROCKY ROAD CHOCOLATE BARS

Steps:

• Combine butter, chocolate chips and butterscotch chips in 4 quart saucepan. Cook over low heat stirring constantly, until melted. (4-6 min.)
• Stir in peanut butter until well mixed.
• Remove from heat.
• Add cereal & marshmallows, toss until well coated.
• Press mixture onto bottom of buttered 13x9 inch baking pan.
• Refrigerate until firm (about 30 minutes).
• Cut into bars.
• Store refrigerated.

ROCKY ROAD BARS

Steps:

• Preheat oven to 350*.
• CRUST - Place chocolate and shortening in a 9" x 13" pan and melt in the oven.
• Remove from oven and add crumbs, nuts and coconut, mixing well. Press firmly into bottom of pan.
• TOPPING - Layer marshmallows, coconut and nuts over the crust.
• Drizzle the sweetened condensed milk over the top.
• Bake @ 350* for 25-30 minutes (until golden).
• Remove from oven and cool.
• Melt remaining 3 squares of chocolate over hot water.
• Drizzle over cooled bar.
• Chill to set chocolate , then cut into bars.