Double Chocolate Rocky Road Cookie Bars
Author: 
Recipe type: Dessert
 
Delicious dessert that reminds me of nanaimo bars just not as sweet.
Ingredients
  • Cookie Base:
  • 1 pouch (496 g) Betty Crocker Double Chocolate Chunk
  • ¼ cup vegetable oil
  • 2 tbsp water
  • 1 egg
  • Filling:
  • 1 pkg (250 g) cream cheese, softened
  • ½ cup granulated sugar
  • ¼ cup butter, softened
  • 2 tbsp flour
  • 1 tsp vanilla
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • 1½ cups miniature marshmallows
  • Frosting:
  • ½ cup butter
  • ¼ cup unsweetened cocoa
  • ⅓ cup milk
  • 3 cups icing sugar
  • 1 tsp vanilla
  • 1 cup chopped pecans
Instructions
  1. Heat oven to 350F.
  2. Spray bottom & sides of 9x13 baking pan with non-stick baking spray.
  3. In a large bowl, combine cookie base ingredients until well mixed.
  4. Press dough in bottom of pan and set aside.
  5. In a separate large bowl, beat cream cheese, sugar, ¼ cup butter, the flour, vanilla and egg with electric mixer on medium speed until smooth.
  6. Spread over cookie dough base and sprinkle with chocolate chips.
  7. Bake 26 to 28 minutes or until filling is set.
  8. Sprinkle evenly with marshmallows and bake 2 minutes longer.
  9. In a small saucepan, melt ½ cup butter over medium heat.
  10. Stir in coca and milk.
  11. Heat until boiling while stirring constantly.
  12. Remove from heat.
  13. With wire whisk, stir in icing sugar until well blended.
  14. Stir in vanilla and 1 cup pecans and immediately pour over marshmallows, spreading gently to cover.
  15. Cool 30 minutes.
  16. Refrigerate for 2 hours or until chilled.
  17. Cut into bars and store covered in the refrigerator.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/chocolate-marshmallow-recipes/