Rocky Road Cookie Bars

November 5, 2011 at 7:05 am 6 comments

I am sorry to do this to you. If you have a sweet tooth, you will like these. If you like ‘smores, you will like these. If you like Rocky Road ice cream, you will like these. If you are busy and need something fast that will still impress your friends, you will love these.


I don’t know whether to apologize because they are addicting or say “you’re welcome” because they’re so simple. I’ll say both and let you decide.

These were again, like the frozen ‘smores, inspired by some leftover marshmallows and graham crackers from my “camping” trip. (What is a girl who doesn’t like marshmallows but loves ‘smores to do with so many leftovers? There is nothing sadder than eating a ‘smore alone!) They are really simple to put together – make a simple graham cracker crust, throw some torn marshmallows, chocolate bar pieces and peanuts on top, bake until it melts together and then freeze until solid. That’s it. The result is delicious! Looking to use up some of your Halloween candy? Experiment with this recipe! Use Reese’s cups or chopped Snickers candies instead of chocolate and peanuts, or throw some M&M’s in for some color! Then bring them to the office or share with friends… chocolate is best enjoyed in the company of others!

Question: How do you get sweets out of your house?


Rocky Road Cookie Bars

makes 16 cookie bars

1 package graham crackers, crumbled

2 tbsp butter

2 tbsp milk

1/2 package marshmallows, torn (or use mini)

1 large chocolate bar (or candy pieces or chocolate chips)

1/2 cup peanuts

In a small sauce pan, melt the butter. Add the graham cracker crumbs and milk and stir to combine. Spray the bottom of an 8×8 baking tin with cooking spray, and then press the crust into the bottom. Top with a mixture of the torn marshmallows, broken chocolate or candy pieces, and peanuts. Bake at 350 degrees for 10 minutes, until chocolate and marshmallows have melted. Allow to cool until firm, either on the countertop or in the fridge. When it is set, slice into 16 bars. Cover with plastic wrap or transfer to a Tupperware and allow to freeze for at least 2 hours. This makes the bars less messy later on, but is probably optional if you want to dig in right away!


Entry filed under: Recipes. Tags: , , , , , , .

Moroccan Salad Spaghetti Stories

6 Comments Add your own

  • 1. EmandM  |  November 5, 2011 at 8:56 am

    Oh this is so perfect!! I’ve been looking for recipes to use up extra marshmallows too =)

  • 3. Rufus' Food and Spirits Guide  |  November 5, 2011 at 12:40 pm

    Oh that’s a good one! By good I mean awesome!

  • 5. frugalfeeding  |  November 5, 2011 at 2:04 pm

    Yummy! I adore rocky road bars and these look fantastic.

    • 6. homemadeadventure  |  November 6, 2011 at 9:07 pm

      Thanks! They are way too easy, so give them a try!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Get recipes directly to your inbox as soon as they are posted

Join 217 other followers


%d bloggers like this: