Small Batch Rocky Road Bars

Our freezer’s cluttered and when it gets opened, there’s a 50% chance something’s going to fall out. The other day a pint of Ben & Jerry’s dropped on my toe and it hurt more than you’d think. Yesterday morning, it was a bag of marshmallows – a less painfull reminder I needed to clean out the freezer and find something to do with the marshmallows.

My favorite way to use marshmallows is in Rocky Road bars and brownies. I’ve tried a few variations, but this one was new to me even though I believe it’s the original since it’s an old Nestle brand name recipe calling for their morsels.  No offense to Nestle, but I used Guittard Extra Dark chips this time — the chips in the metallic looking red bag I’ve grown fond of.  I usually jump from chip to chip, but I can’t stop buying these  even if they’re not on sale…..so I guess it means something.

I like this recipe because the bottom layer is kind of dry, but in a good way that balances nicely with the rich, chewy, chocolaty, crunchy top. You can chill the bars (in which case the bars are firmer and easier to slice) or you can serve them warm and gooey, which is what the original recipe recommends. I’m not into gooey, so I always chill mine, lay them on a cutting board and cut them into big squares.

Here’s a link to the full batch Rocky Road Bars, but if you’d rather make an 8 inch pan, I’ve typed up my version below.

Small Batch Rocky Road Bars

1 cup (6 oz) semi-sweet chocolate chips (I used Guittard extra dark)
3/4 cups coarsely chopped toasted pecans (or walnuts)
3/4 cups all-purpose flour, fluff it up then spoon and sweep
3/4 teaspoon baking powder
Very tiny pinch salt
1/2 cup granulated sugar
3 tablespoons unsalted butter, softened
3/4 teaspoons vanilla extract
1 egg
1 cup miniature marshmallows

Preheat oven to 375°F. Line an 8 inch square pan with parchment paper or line with foil and grease the foil.

Microwave half of the chocolate chips for 30 seconds in a small microwave-safe bowl. Stir. Repeat, microwaving at 30 seconds intervals and stirring until chips are melted. Cool to room temperature.

Meanwhile, toast the nuts. Lay them on a cookie sheet and heat at 375 for about 8 minutes. Remove from heat to cool.

Combine flour, baking powder and the very tiny pinch of salt in a small bowl.

Beat sugar, butter and vanilla in medium size mixing bowl. Beat in egg. Add melted chocolate; beat until smooth. By hand, stir in the flour mixture. Spread batter into prepared baking pan.

Bake for 15 to 18 minutes or until wooden pick inserted in center comes out slightly sticky.

Remove from oven; sprinkle immediately with marshmallows, nuts and remaining ½ cup chocolate chips. Return to oven for 2 minutes or just until marshmallows begin to melt. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with wet knife or continue cooling, chill to set, then lift from pan and slice on a cutting board.

I cut mine into 9 squares.