Rocky Road Bars
Makes:
one 9-inch (23 cm) square pan or one 9 × 5-inch (2 L) loaf pan (cuts into about 36 portions)
Prep Time:
15 minutes
Cook Time:
5 minutes
Category:
Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
Adding crushed pieces of Brownie Brittle gives these bars a little extra chocolaty crunch. More of a confection than a cookie, these can be set in a square pan or a loaf pan, depending on how you’d like to slice them.
I like using baking chocolate to give these bars an intense chocolate taste and a truffle-like texture, but regular chocolate chips (the kind you use in chocolate chip cookies) work just as well. If you don’t have the time to make the brownie brittle called for in the recipe, you can use any crushed chocolate cookies, such as Oreos.
Ingredients
- 10 oz (300 g) semisweet couverture (baking chocolate), chopped, or 2 cups (350 g) regular semisweet chocolate chips
- 1 (10 oz/300 mL) tin sweetened condensed milk
- ¼ cup (60 g) unsalted butter
- 1 tsp vanilla extract
- Pinch of fine salt
- 2 cups (100 g) mini marshmallows
- 1 cup (100 g) lightly toasted walnuts, pecans or 1 cup (155 g) peanuts (optional)
- 2 cups (140 g) lightly crushed Brownie Brittle
Step by Step Instructions
Step 1
Line a 9-inch (23 cm) square pan or a 9 × 5-inch (2 L) loaf pan with parchment paper.
Step 2
In a medium saucepan on medium-low heat, stir the chocolate chips, condensed milk and butter until melted and smooth. Stir in the vanilla and salt.
Step 3
Transfer the melted chocolate to a large bowl and allow to cool for 5 minutes.
Step 4
Stir in the mini marshmallows, nuts (if using) and crushed Brownie Brittle until fully coated.
Step 5
Press the mixture into the prepared pan and chill for at least 3 hours before removing from the pan and slicing into bite-sized pieces.
