Rocky Road Bars

If you’re craving something rich and decadent but don’t want to exert too much effort, these Rocky Road Bars are made for you. A buttery shortbread cookie is slathered with dark chocolate ganache, and toasted pecans and marshmallows are piled high on top.

Even with just the shortbread and chocolate ganache, this is looking pretty delicious.

Toasted pecans and mini marshmallows leave no surface uncovered.IMG_6519[1]

A close up of a Rocky Road Bar because it tastes as good as it looks. IMG_6521[1]

Rocky Road Bars

Makes 2 dozen bars
(from King Arthur Flour)



1 cup (16 tablespoons; 8 ounces; 2 sticks) unsalted butter
1 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
2 teaspoons vanilla extract
2 1/3 cups (9 3/4 ounces) All-Purpose Flour


3 cups (18 ounces) chopped semisweet or dark chocolate or chocolate chips
3/4 cup (6 ounces) heavy cream
1 cup (3 3/4 ounces) toasted diced pecans
3 cups (5 1/4 ounces; half a 10.5-ounce package) mini marshmallows


  1. Preheat the oven to 300°F.
  2. Lightly grease a 9″ x 13″ pan, or line with parchment and grease the parchment.


  1. In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla.
  2. Mix in the flour. The dough will seem very dry, and won’t seem to want to become cohesive at first. Just keep mixing it, and it’ll eventually come together.
  3. Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin (pastry roller). The dough will feel stiff, but just keep pressing on it until you’ve covered the bottom of the pan.
  4. Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.
  5. Bake the crust for 30 to 40 minutes, until it’s golden brown around the edges and beginning to brown on the top. Remove it from the oven, and loosen the edges with a heat-resistant plastic knife or a table knife.


  1. Make the topping while the shortbread begins to cool.
  2. Place the chocolate and cream in a microwave-safe bowl, or in a saucepan. Heat in the microwave, or over low heat on a burner, until the cream is steaming and barely beginning to form bubbles.  Remove from the heat, and stir. The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream. Eventually the chocolate and cream will become one; keep stirring until it’s very smooth. If all the chocolate doesn’t seem melted, reheat very briefly, and keep stirring.
  3. Using and offset spatula, spread the warm chocolate on top of the cookie crust.
  4. Sprinkle the marshmallows and then the pecans over the chocolate. Lightly press down so that they stick to the chocolate.
  5. Cover the pan, and place the bars in the refrigerator for about 15 to 20 minutes, to set the chocolate a bit.
  6. Using a sharp knife or baker’s bench knife, cut 2″ bars.

Note: Leftovers can be stored at room temperature in an airtight container for up to a week. Freeze for longer storage; but these bars are tastier fresh than frozen and thawed.

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