Bittersweet Chocolate Rocky Road Bars | Stonewall Kitchen

By AnitaD

Original recipe from StonewallKitchen.com

Ingredients

• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 6 Tablespoons sugar
• 1/2 cup cold, unsalted butter, cut into pats
• 1 egg yolk, beaten with 2 Tablespoons half and half or milk
• 1 teaspoon vanilla
• 1 jar Stonewall Kitchen Bittersweet Chocolate Sauce (12.5 oz)
• 1 cup pecans or walnuts, coarsely chopped
• 2 cups miniature marshmallows
• 1/2 cup coconut, shredded

Details

Servings 12
Adapted from stonewallkitchen.com

Preparation

Step 1

Directions:

Preheat oven to 375 degrees F. Grease a 9x9-inch baking pan.

Place flour, sugar and salt in the bowl and mix (or use a food processor and pulse to combine).

Add butter. Process until the mixture is like coarse meal.

Add the yolk mixture and vanilla. Blend until the dough forms clumps. Stop several times during this process to scrape down sides of bowl.

Pat dough evenly over the bottom of the greased pan. Bake for 20 minutes, until golden on top and brown on the edges. Let cool on a rack.

Warm the jar of Bittersweet Chocolate Sauce.

Spread a thin layer on top of cooked cookie bottom (use enough to allow nuts to stick to cookie, approx. half or 3/4 of the jar).

Sprinkle with chopped nuts, then marshmallows, then coconut.

Drizzle remainder of sauce over the top of the bars in a crosshatch design.

Allow bars to set until chocolate sauce firms up. (Can be placed in refrigerator for 15-20 minutes to set the chocolate, if desired)

Using a sharp knife cut into bars.
Wrap any leftovers airtight, and store at room temperature for up to a week. Freeze for longer storage; but be aware these bars are tastier fresh than frozen and thawed.