Categories: Bars

Ingredients

• 24 graham crackers (12 double ones)
• 2 cups miniature marshmallows (white, not colored)
• 6-ounce package semi-sweet chocolate chips (1 cup)
• 1 cup salted cashews
• 1⁄2 cup butter (1 stick, 1⁄4 pound)
• 1⁄2 cup dark brown sugar, firmly packed
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F., rack in the middle position.

2. Spray a 9-inch by 13-inch cake pan with Pam or other nonstick spray. (If you like, buy a disposable foil pan in the grocery store, place it on a cookie sheet to support the bottom, and then you won’t have to clean up.)

3. Line the bottom of the pan with a layer of graham crackers. (It’s okay to overlap a bit.)

4. Sprinkle the graham crackers with the marshmallows.

5. Sprinkle the marshmallows with the chocolate chips.

6. Sprinkle the chocolate chips with the cashews.

7. In a small saucepan over low heat, combine the butter and brown sugar. Stir the mixture constantly until the sugar is dissolved.

8. Turn off the heat, move the saucepan to a cool burner, and stir in the vanilla.

9. Drizzle the contents of the saucepan evenly over the contents of the cake pan.

10. Bake at 350 degrees F. for 10 to 12 minutes or until the marshmallows are golden on top. Cool in the pan on a wire rack.

11. When the Rocky Road Bar Cookies are cool, cut them into brownie-sized bars and serve.

12. If there are any leftovers (which there won’t be unless you have less than three people) store them in the refrigerator in a covered container. They can also be wrapped, sealed in a freezer bag, and frozen for up to two months.

Email to a friend | Print this recipe | Back