Saturday, January 17, 2009

Good Ol Rocky top

It is like a heat wave this morning! We left the plant and it is 19 degrees ABOVE-woo hoo! Break out the shorts, man.

Today it is Rocky Road bars. I had mentioned in the pork roast post that my hubby bought me a really cool cookbook about 5 years ago. It is called 'Diner Desserts' and is filled with yummy things that, well, you would find in a diner. They went over really well at work last night, but I would cut down the bake time a little, since you have to stick them back in for the topping. They were good, but just a tinge firm. From Diner Desserts.

Rocky Road Bars
5 oz unsweetened chocolate
1 cup (2 sticks) butter, cut into tablespoons (I didn't do this as it was quite soft)
2 cups sugar
1/2 tsp salt
2 tsp vanilla extract
3 large eggs
1 cup flour
1-1/2 cups coarsely chopped walnuts
Topping :
1 cup coarsely chopped walnuts
1 cup milk chocolate covered English toffee bits, such as Heath
1 cup semisweet chocolate morsels
2 cups mini marshmallows

Preheat the oven to 350 degrees F. Butter the bottom and side of a 9x13 baking pan (grease it really well). To make brownie base, place the chocolate and the butter in the top of a double boiler over barely simmering water. Heat, stirring constantly, until the chocolate melts and the mixture is smooth.

Remove pan from the heat and let the chocolate mixture cool for 10 minutes. Stir the sugar, salt and vanilla into the chocolate mixture. Stir in the eggs, one at a time, until there is no trace of the yolk. Stir in the flour until just blended. Stir in the nuts. Scrape into the prepared pan and smooth top with a rubber spatula.

Bake the brownie base for 30 minutes, or until a toothpick inserted into the center just barely comes out clean (this is where I should have checked 5 minutes earlier, as mine came out clean). Remove from oven and leave oven on. To make the topping, sprinkle half of the chopped walnuts evenly over the top of hot brownie base. Sprinkle half the toffee bits, then half of the semisweet morsels, and half of the mini marshmallows. Repeat these layers.

Return the pan to the oven for 5-7 minutes or until the chocolate is partially melted and the marshmallows are softened and lightly browned (I broiled mine for 1 minutes to get it more brown-wouldn't do that again). Place pan on a wire rack and cool 30 minutes. Using a serrated knife, cut into 16 squares. Serve the bars at room temperature. Store in the fridge in an airtight container for up to 5 days, but bring to room temp before serving.

They went like hotcakes. The Hermit Crab asked if we brought any home for her and when I said no, a not so ladylike response came out of her mouth. Might have to put these on the menu for her grad party this summer.

Have a great day-I'm off to sleepyland now.


noble pig said...

How sinful...I love that!

HoneyB said...

Yum...brownies! Even better...brownies with marshmallows (and toasted ones at that!). They ought to love you at work!

Sara said...

These look so good - I have to admit, I have a weakness for anything that contains marshmallow!

Pam said...

Oh I love the golden brown marshmallows. They look delicious.

mikky said...

they look great... thanks for sharing... :)

Tanya said...

Now those look like something my son would LOVE! Yum!

Katherine Aucoin said...

This looks wonderful. Now I know exactly what I am going to do with the extra marshmallows from the holidays! That cookbook must be amazing.