Rocky Street Chocolate Cookie Bars

These rocky street chocolate cookie bars are loaded with chocolate chips and nuts and stippled with marshmallows. They’re decadent and scrumptious!

You gained’t even consider how scrumptious they’re in the event that they’re saved within the fridge and eaten chilled. YUM!

One-Bowl Chocolate Cookie Dough

The traditional Rocky Street taste lineup consists of: chocolate + nuts + marshmallows. And whereas we often see these flavors seem in ice cream (hey, scrumptious), the flavors translate splendidly nicely to those cookie bars, additionally.

The fantastic thing about these pleasant rocky street chocolate cookie bars is that the cookie dough is a one-bowl recipe and might be blended collectively by hand. Say it with me: HALLELUJAH.

Marshmallow Stippling: It’s a Factor

Now, right here’s the enjoyable half.

After the chocolate cookie dough is unfold evenly in a 9X13-inch pan, the mini marshmallows are sprinkled evenly on high.

As an alternative of baking like this, you’re going to take your cute little fingers and flippantly press the marshmallows into the cookie dough. Type of like the way you may stipple the highest of focaccia bread to make little indentations.

Why are we doing this? Stippling the marshmallows into the cookie dough permits them to type gooey pockets all through the cookie dough in addition to on high. In any other case, the marshmallows type a heavy marshmallow crust on high whereas baking making the bars exhausting and messy to chop and eliminating the tasty marshmallow impact all through the cookie dough.

Alternately, stirring the marshmallows into the precise cookie dough batter is troublesome and finally ends up overworking the cookie dough, which makes the baked bars much less mushy and chewy. TRUST ME, I TESTED THESE BARS ALL.THE.WAYS. Stippling the marshmallows is the best way to go. And it’s enjoyable. 🤓

Optimum Chopping Ideas For These Gooey Bars

It may be exhausting to evaluate the doneness of chocolate cookie bars/dark-colored cookie batters, however for this recipe, err on the aspect of below baking simply barely, in any other case the bars could also be dry.

A couple of clues to know if the bars are accomplished or not:

• the marshmallows ought to simply be beginning to flip golden
• the sides shall be flippantly puffed and set, however the center, when pressed with a finger, ought to have a little bit little bit of “give” and softness

For optimum chopping and serving, I extremely suggest letting the bars cool utterly after which chilling the bars for five to 10 minutes earlier than chopping. This can assist the knife slice extra cleanly via the marshmallows.

If you wish to attempt them heat, simply pop within the microwave for five to 10 seconds OR abandon all worries about how the bars look and dive into them whereas they’re nonetheless heat from the oven.

A Actually Scrumptious Cookie Bar

And regardless of all that speak of serving them heat and gooey, my favourite technique to eat these rocky street chocolate cookie bars is chilly straight from the fridge.

The marshmallows keep mushy and chewy and the wealthy chocolate of the bars is intensified. They’re superb! Like: obsessively opening the fridge 50 occasions a day to interrupt off one other nook of a bar stuffed in a ziploc bag till you notice you’ve nearly eaten the entire bag sort of superb. Take into account your self warned. 😉

So, yeah, serve them heat with or with out ice cream, room temperature on a reasonably serving tray, or chilled and hidden on your style buds solely. Any approach you eat these pleasant bars is the proper approach!

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Rocky Street Chocolate Cookie Bars

Yield: 15 servings (9X13-inch pan)

Prep Time: 25 minutes minutes

Prepare dinner Time: 22 minutes minutes

Whole Time: 47 minutes minutes

• 10 tablespoons (141 g) salted butter, minimize into items
• 2 cups (340 g) semisweet chocolate chips, divided
• ¾ cup (159 g) packed mild brown sugar
• ½ cup (106 g) granulated sugar
• 2 giant (100 g out of shell) eggs
• 2 teaspoons vanilla extract
• 1 ¾ cups (249 g) all-purpose flour
• 2 tablespoons (12 g) cocoa powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ cup (84 g) chopped pecans or walnuts
• 2 ½ cups (142 g) mini marshmallows (half of a 10-ounce bag)

Prepare dinner ModeStop your display from going darkish

• Preheat oven to 350 levels F. Line a 9X13-inch pan with parchment paper. Calmly grease with cooking spray. Put aside.

• In a big microwave-safe bowl, mix the butter and 1 1/4 cups (213 g/7.5 oz) of the chocolate chips. Microwave for 45-second intervals, stirring in between, till melted and easy (do not over warmth).

• Add the brown sugar, white sugar, eggs and vanilla and whisk to mix nicely.

• Add the flour, cocoa powder, salt, baking soda, and baking powder. Stir till simply mixed and no dry streaks stay.

• Add the pecans and remaining 3/4 cup chocolate chips (128 g/4.5 oz). Stir till evenly mixed.

• Press the combination into the ready pan and instantly (whereas the dough is mushy) sprinkle the marshmallows excessive. Push the marshmallows flippantly into the dough together with your fingers (sort of like stippling the highest of focaccia bread).

• Bake for 22 to 24 minutes till the marshmallows are flippantly golden, the sides are set and the center is puffed (do not over bake – if you happen to aren’t certain if the bars are accomplished, err on the aspect of below baking barely).

• Let the bars cool within the pan. Lower into squares and serve. These are scrumptious at room temperature, barely heat, or chilled.

Creator: Mel

Course: Dessert

Delicacies: American

Methodology: Bake, Oven

Serving: 1 bar, Energy: 354kcal, Carbohydrates: 45g, Protein: 3g, Fats: 19g, Saturated Fats: 10g, Ldl cholesterol: 45mg, Sodium: 240mg, Fiber: 1g, Sugar: 31g

Recipe Supply: from Mel’s Kitchen Cafe