Email to AMEE      

Recipe Categories: AMEE's HOME PAGEAPPETIZERS BARS BBQ BEANS BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES BURGERS CAKES Cakes_Pies CANDY CASSEROLES CHEESECAKES CHICKEN CHILI Chinese ChristmasRecipes Christmas_Cookies COBBLERS Coffee_Cake COLD_DESSERTS COOKIES COOKINGTIPS COPYCAT-APPETIZERS Copy_Cat_Recipes CRISPS DESSERTS DIPS Dressing Driscolls Easter_Candy ETHNIC FILIPINO FISH FISHandSEAFOOD FRUIT FUDGE GLAZES Grilling Hawaiian HEALTHY Holiday IceCream Jell-O Marinade MARINADES MEATS MEXICAN Pampered_Chef PASTA PASTRIES PIES PIZZA PORK POTPIES POULTRY RIBS SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHORTCAKES SIDEDISHES SNACKS SOUPSandSTEWS STEWS STRAWBERRIES SummertimeCooking TARTS TORTES TRIFLES TURKEY VEGETABLES WINGS_AND_THINGS

Double-Chocolate Rocky Road Cookie Bars




Source of Recipe


Betty Crocker


Recipe Introduction


Prep Time: 30 min
Total Time: 3 hours 30 min
Makes: 24 bars


List of Ingredients




Cookie Base
1 pouch (1 lb 1.5 oz) Betty CrockerŽ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg

Filling
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
2 tablespoons Gold MedalŽ all-purpose flour
1 teaspoon vanilla
1 egg
1/4 cup chopped pecans
1 cup semisweet chocolate chips (6 oz)
1 1/2 cups miniature marshmallows

Frosting
1/2 cup butter or margarine
1/4 cup unsweetened baking cocoa
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Recipe



1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.

3. In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.

4. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.

5. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes.

6. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Bake 30 to 32 minutes.

Line the baking pan with foil so bars can be removed easily and cleanup will be a snap.