Double Chocolate Rocky Road Cookie Bars Recipes

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DOUBLE ROCKY ROAD BARS



Double Rocky Road Bars image

Serving dessert is smooth sailing when you can use a cookie mix to make rocky road bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 tub (16-ounce size) Betty Crocker™ Rich & Creamy chocolate ready-to-spread frosting (1 cup)
1/3 cup miniature marshmallow
1 tablespoon chopped peanuts, if desired

Steps:

  • Heat oven to 350°F. Stir cookie mix, oil, water and egg in medium bowl with spoon until dough forms. Press in ungreased square pan, 8x8x2 inches.
  • Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes.
  • Stir together frosting and marshmallows; spread over bars. Sprinkle with peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS



Double-Chocolate Rocky Road Cookie Bars image

Honorable Mention - Contest Recipe 2007! Rich double chocolate chunk cookie mix jump-starts a decadent and delicious bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 24

Number Of Ingredients 19

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
2 tablespoons Gold Medal™ 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
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

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
  • 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.
  • Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
  • 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.
  • Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 34 g, TransFat 1 g

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS



Double-Chocolate Rocky Road Cookie Bars image

Rich double chocolate chunk cookie mix jumpstarts a decadent and delicious bar.

Categories     Dessert

Time 46m

Yield 24

Number Of Ingredients 19

1 pouch (496 g) Betty Crocker* Double Chocolate Chunk or Chocolate Chip Cookie Mix
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) water
1 egg
1 pkg (250 g) cream cheese, softened
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) butter or margarine, softened
2 tbsp (25 mL) flour
1 tsp (5 mL) vanilla
1 egg
1/4 cup (50 mL) chopped pecans
1 cup (250 mL) semi-sweet chocolate chips
1 1/2 cups (375 mL) miniature marshmallows
1/2 cup (125 mL) butter or margarine
1/4 cup (50 mL) cocoa
1/3 cup (75 mL) milk
3 cups (750 mL) icing sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) chopped pecans

Steps:

  • Heat oven to 350°F (180°C). Spray bottom and sides of 9x13-inch (23x33 cm) rectangular baking pan with non-stick cooking spray.
  • In large bowl, combine cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
  • In large bowl, beat cream cheese, granulated sugar, 1/4 cup (50 mL) butter, the flour, 1 tsp (5 mL) vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup (50 mL) pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
  • Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
  • In 2-qt (2 L) saucepan, melt 1/2 cup (125 mL) butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in icing sugar until well blended. Stir in 1 tsp (5 mL) vanilla and 1 cup (250 mL) pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes.
  • Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 45 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 24, Sodium 130 mg, Sugar 34 g, TransFat 1 g

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS



Double-Chocolate Rocky Road Cookie Bars image

DOUBLE CHOCOLATE ROCKY-ROAD COOKIE BARS Recipe & picture from: Betty Crocker & courtesy of Recipes.com "Honorable Mention - Contest Recipe 2007! A rich double chocolate chunk cookie mix jump-starts a decadent and delicious bar." Just passing the recipe along because it SOUNDS DELICIOUS!

Provided by penny jordan

Categories     Other Snacks

Time 1h

Number Of Ingredients 22

COOKIE BASE:
1- Pouch betty crocker® double chocolate chunk cookie mix (1 pound 1.5 ounces)
1/4 c vegetable or canola oil
2 Tbsp water
1 large egg
FILLING:
1 - 8 oz. pkg cream cheese, softened
1/2 c granulated sugar
1/4 c butter or margarine, softened
2 Tbsp all-purpose flour
1 tsp vanilla extract
1 large egg
1/4 c chopped pecans
6 oz semi-sweet chocolate chips
1 1/2 c miniature marshmallows
FROSTING:
1/2 c butter or margarine
1/4 c unsweetened baking cocoa
1/3 c milk
3 c powdered sugar chopped pecans
1 tsp vanilla extract
1 c chopped pecans

Steps:

  • 1. DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS Total Time: 3 hrs 30 minutes Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2. COOKIE BASE: In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
  • 3. FILLING: 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. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
  • 4. FROSTING: 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. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Tip: High Altitude (3500-6500 ft): Bake 30 to 32 minutes.
  • 5. Nutrition information: Per serving: Calories 370 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 45mg; Sodium 130mg; Total Carbohydrate 45g Dietary Fiber 1g, Sugars 34g); Protein 3g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 2%; Iron 6%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 4 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet.

DOUBLE CHOCOLATE ROCKY ROAD COOKIE BARS (COOKIE MIX)



Double Chocolate Rocky Road Cookie Bars (Cookie Mix) image

Source: Betty Crocker This is a very delicious, chocolatey treat!! Pour yourself a glass of milk and indulge. I had many people ask me for the recipe! Note: cooking time does not include chill time in the refrigerator.

Provided by DoubleAs Mom

Categories     Bar Cookie

Time 1h

Yield 24 bars

Number Of Ingredients 19

Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter or 1/4 cup margarine, softened
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1/4 cup pecans, chopped
1 cup semi-sweet chocolate chips
1 1/2 cups miniature marshmallows
1/2 cup butter or 1/2 cup margarine
1/4 cup unsweetened baking cocoa
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped

Steps:

  • Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
  • 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.
  • Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
  • 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.
  • Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 274.7, Fat 18.2, SaturatedFat 7.9, Cholesterol 43.8, Sodium 80, Carbohydrate 28.3, Fiber 1.3, Sugar 24.8, Protein 2.5

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