These cookies…wow. I made these for my mom and our eyes popped out of sockets like little cartoon characters when we first tasted them. They’re chewy, they’re rich, they’re chocolatey, they’re nutty…they pretty much have all of the elements I’m looking for in a cookie.
I learned how to make homemade marshmallows (so fun! so easy!) last year and it was a real game changer. First I made Rocky Road using my homemade vanilla marshmallows and the classic candy absolutely rocked my world. Next, I wondered if I could turn my favorite Chocolate Chip Bar Cookie into a rocky road-inspired bar cookie and here we are!
You can of course use store bought marshmallows (large cut into pieces or mini) but this is a perfect use for leftover homemade marshmallows too. The homemade ones melt into the cookie dough, giving the entire bar a sort of chewy marshmallow essence. It’s divine!
Don’t skip the step of toasting the pecans. Toasted pecans add so much depth of flavor to baked goods! By the way, I wrote this recipe up for regular semi-sweet chocolate chips but I was out (#snowpocalypse) so I used mini chocolate chips. This recipe makes 12 large bar cookies or easily 48 smaller ones. Have leftovers? Turn it into a Bar Cookie Sundae!
Rocky Road Bar Cookies
2 cups packed brown sugar
1 stick butter (1/2 cup), melted
2 eggs
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/4 cup cocoa powder
2 tsp baking powder
3/4 tsp salt
1 cup marshmallows, cut into small pieces (get my homemade marshmallow recipe here)
3/4 cup semi-sweet chocolate chips
1/4 cup pecans, toasted and chopped
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13″ pan.
- In a bowl or stand mixer, beat brown sugar and melted butter. Add eggs, beating after each addition. Stir in vanilla. Add flour, cocoa powder, baking powder, and salt. Mix well, then stir in chocolate chips, marshmallows, and pecans. Spread evenly in pan.
- Bake for 20-30 minutes, just until set. Do not overbake! Cool about twenty minutes before cutting into large squares.
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