Road Trip Bar Cookie Recipes

ROAD TRIP COOKIES

Steps:

• Preheat the oven to 350 degrees.
• In a sifter combine the flour, baking soda and salt. Sift onto a large piece of waxed paper and set aside until needed.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart bowl and set aside.
• Place the granulated sugar, light brown sugar and butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon) to cream the ingredients together until smooth. Add the eggs and vanilla extract and mix to incorporate. Add the melted chocolate and mix until combined. Add the sifted dry ingredients and thoroughly combine. Add the M&M's, mixing to incorporate.
• Using 3 heaping tablespoons of dough for each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so don't crowd). Place the baking sheets on the top and center racks of the preheated oven and bake for 14 minutes. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.

ROAD-TRIP BAR COOKIE

Steps:

• Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan. Line pan with the folded foil across length of pan with 2 inches folded over both sides. Generously grease foil with vegetable shortening.
• In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt. Add honey, oil and vanilla extract, plus any optional nuts and raisins. Mix well and spoon into baking pan. Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
• Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center. Cool on a wire rack 15 minutes. Cut with a serrated knife into 3-by-1-inch bars.
• Wrap individually in snack-size Bags or store in an airtight container like a Container with Snap 'n Seal Lid.

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.