Get ready to experience a mouthwatering explosion of chocolate, marshmallows, and pure decadence that will make your taste buds dance with joy! These Rocky Road Cookie Fudge Bars are not just a dessert – they're a heavenly experience that combines the rich, fudgy texture of chocolate cookies with the classic rocky road flavor that will have everyone begging for seconds. Whether you're looking to impress at a potluck, satisfy a chocolate craving, or simply treat yourself to something extraordinary, these bars are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, sift together all-purpose flour and cocoa powder to remove any lumps. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in half of the chocolate chips into the cookie dough mixture.
- Spread the cookie dough evenly into the prepared baking pan, creating a smooth, compact layer.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and immediately sprinkle the remaining chocolate chips, mini marshmallows, and chopped nuts (if using) evenly over the hot cookie base.
- Return the pan to the oven for an additional 2-3 minutes to allow the marshmallows to slightly melt and become puffy.
- Remove from the oven and let the bars cool completely in the pan at room temperature, which will take approximately 1-2 hours.
- Once cooled, use the overhanging parchment paper to lift the bars out of the pan. Cut into 16 equal squares using a sharp knife.
- Store the Rocky Road Cookie Fudge Bars in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the smoothest, most consistent cookie base.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the bars tender and soft.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting the bars a breeze – don't skip this step!
- Marshmallow Melt: Watch carefully when returning the pan to the oven for the final 2-3 minutes. You want the marshmallows puffy but not completely melted.
- Customization is Key: Feel free to swap nuts or add your favorite mix-ins like dried cherries or different types of chocolate chips.
- Cooling is Crucial: Allow the bars to cool completely to let the flavors meld and the texture set perfectly.
- Storage Tip: For the ultimate texture, store in an airtight container and enjoy within 3-5 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
