Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Rocky Road Bars 3.5 (27) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 17, 2020 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 45 mins Servings: 12 Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate bar batter. This recipe comes from reader Nancy Morgan in Beamsville, Ontario. Ingredients 8 tablespoons (1 stick) unsalted butter, plus more for pan ½ cup unsweetened cocoa powder 1 cup packed light-brown sugar 1 large egg, lightly beaten ½ cup all-purpose flour, (spooned and leveled) ½ cup milk 1 teaspoon vanilla extract 1 cup mini marshmallows 1 cup coarsely chopped walnuts 1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside. In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined. Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars. Cook's Notes Place walnuts in a resealable plastic bag, and use a rolling pin or meat mallet to crush them to desired size. Wrap each bar in a piece of waxed paper for mess-free transport. Print