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Bars & Brownies

Rocky Road Bars

rocky-road-bars

Cook Time: 25 Min

Yield: 12 servings

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rocky-road-bars

Ingredients

  • CAKE
  • 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 4 oz. unsweetened baking chocolate
  • 2 C. granulated sugar
  • 4 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • TOPPING
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 oz. unsweetened baking chocolate
  • 1/3 C. evaporated milk
  • 1/2 C. sugar
  • 1 3/4 C. powdered sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. miniature marshmallows
  • 1/3 C. creamy peanut butter

Directions

  1. HEAT oven to 350ºF. Spray a 13 x 9-inch pan with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat at 1 minute intervals until mixture can be stirred until smooth. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla.
  3. COMBINE flour, baking powder and salt in medium bowl. Gradually stir into chocolate mixture. Spread into prepared pan.
  4. BAKE 30 minutes, or until set.
  5. BEGIN preparing topping during last 5 minutes of the bake time for cake. Combine shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat for 1 minute intervals until mixture can be stirred until smooth.
  6. TRANSFER to bowl of electric mixer. Add evaporated milk and granulated sugar. Beat at low speed until well blended. Add powdered sugar and vanilla. Beat until blended.
  7. SPRINKLE marshmallows over hot cake layer. Pour prepared chocolate topping over marshmallows. Drop peanut butter by teaspoonfuls on top of hot chocolate topping. Swirl together using tip of knife. Cover pan immediately with foil. Cool in pan on cooling rack. Cut into 2 x 1 1/2-inch bars.
  8. If topping becomes too firm to pour, reheat on low.

Rocky Road Bars

rocky-road-bars

Cook Time: 25 Min

Yield: 12 servings

Ingredients

  • CAKE
  • 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 4 oz. unsweetened baking chocolate
  • 2 C. granulated sugar
  • 4 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • TOPPING
  • 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 oz. unsweetened baking chocolate
  • 1/3 C. evaporated milk
  • 1/2 C. sugar
  • 1 3/4 C. powdered sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. miniature marshmallows
  • 1/3 C. creamy peanut butter

Directions

  1. HEAT oven to 350ºF. Spray a 13 x 9-inch pan with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat at 1 minute intervals until mixture can be stirred until smooth. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla.
  3. COMBINE flour, baking powder and salt in medium bowl. Gradually stir into chocolate mixture. Spread into prepared pan.
  4. BAKE 30 minutes, or until set.
  5. BEGIN preparing topping during last 5 minutes of the bake time for cake. Combine shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat for 1 minute intervals until mixture can be stirred until smooth.
  6. TRANSFER to bowl of electric mixer. Add evaporated milk and granulated sugar. Beat at low speed until well blended. Add powdered sugar and vanilla. Beat until blended.
  7. SPRINKLE marshmallows over hot cake layer. Pour prepared chocolate topping over marshmallows. Drop peanut butter by teaspoonfuls on top of hot chocolate topping. Swirl together using tip of knife. Cover pan immediately with foil. Cool in pan on cooling rack. Cut into 2 x 1 1/2-inch bars.
  8. If topping becomes too firm to pour, reheat on low.

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