Rocky Road Chocolate Cookie Bars
Ingredients
- 10 tablespoons (141 g) salted butter, cut into pieces
- 2 cups (340 g) semisweet chocolate chips, divided
- ¾ cup (159 g) packed light brown sugar
- ½ cup (106 g) granulated sugar
- 2 large (100 g out of shell) eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups (249 g) all-purpose flour
- 2 tablespoons (12 g) cocoa powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup (84 g) chopped pecans or walnuts
- 2 ½ cups (142 g) mini marshmallows (half of a 10-ounce bag)
Instructions
- Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper. Lightly grease with cooking spray. Set aside.
- In a large microwave-safe bowl, combine the butter and 1 1/4 cups (213 g/7.5 oz) of the chocolate chips. Microwave for 45-second intervals, stirring in between, until melted and smooth (don't over heat).
- Add the brown sugar, white sugar, eggs and vanilla and whisk to combine well.
- Add the flour, cocoa powder, salt, baking soda, and baking powder. Stir until just combined and no dry streaks remain.
- Add the pecans and remaining 3/4 cup chocolate chips (128 g/4.5 oz). Stir until evenly combined.
- Press the mixture into the prepared pan and immediately (while the dough is soft) sprinkle the marshmallows over the top. Push the marshmallows lightly into the dough with your fingers (kind of like stippling the top of focaccia bread).
- Bake for 22 to 24 minutes until the marshmallows are lightly golden, the edges are set and the middle is puffed (don't over bake - if you aren't sure if the bars are done, err on the side of under baking slightly).
- Let the bars cool in the pan. Cut into squares and serve. These are delicious at room temperature, slightly warm, or chilled.