Rocky Road Bars

Rocky Road Bars
Prep Time:
10 mins
Total Time:
2 hrs 45 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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