What’d You Do Last Weekend?
Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?
This recipe is part of Alice Medrich's Cookies and Brownies.
Rocky Road Bars
Hands down, this has got to be one of the simplest recipes in this book. I complicated it slightly by making homemade marshmallows, but even then this bar is a quick one to pull out for a last-minute dessert or potluck.
A few notes about this recipe:
- I used a 1/2 c semisweet and a 1/2 c milk chocolate combination, but I think this might improve with a little less chocolate overall. The bar is in the oven long enough to melt and brown the marshmallows, but not enough to melt the chips.
Alternately, you could ad the chocolate first, then after a few minutes the marshmallows. This staged addition might give the chocolate enough time to melt on its own. - For the crust, I used honey graham crackers, but you could probably try a different variation for different results.
Rocky Road Bars
6 T unsalted butter, melted
1+1/2c fine graham cracker crumbs (made from 11 double graham crackers)
1/4 c sugar
1 c walnut pieces
2 c miniature or quartered regular marshmallows
1 c milk chocolate or semisweet chocolate chips
Equipment
8-inch square pan, lined across the bottom and up 2 opposite sides with foil
- Preheat the oven to 350. Position the oven rack in the lower third of the oven.
- Using a fork, mix the butter with the graham cracker crums and sugar until all of the crumbs are moistened.
- Turn the mixture into the pan and spread it evenly, pressing very firmly all over the bottom to form a crust.
- Scatter the nut pieces evenly over the crust.
- Bake for 10 minutes, or until the crust begins to turn golden brown.
- Remove from the oven and scatter marshmallows and chocolate chips evenly over the walnuts.
- Return the pan to the oven for 10 to 12 minutes, or until the marshmallows are soft, barely golden, and merged with one another.
- Set on a rack to cool completely.
- Run a knife along the unlined sides of the pan.
- Lift the ends of the foil liner and transfer the bars to a cutting board.
- Use a long sharp knife to cut into sixteen 2-inch bars.
Yield
Makes 16 2-inch bars
Storage
May be stored, airtight, for 4 to 5 days
Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.
