Frosting- 1/2 C butter or margarine, 1/4 C
unsweetened baking chocolate, 1/3 C milk, 3 C
powdered sugar, 1 tsp vanilla, 1 C chopped pecans
Heat oven to 350. Spray bottom and sides of 13x9in
pan with cooking spray. In large bowl, stir base
ingredients until soft dough forms. Press dough in
bottom of pan. Set aside
In large bowl, beat cream cheese, granulated sugar,
1/4 C butter, the flour, 1 tsp vanilla and the egg
with electric mixer on medium speed until smooth.
Stir 1/4 C pecans. Spread over cookie dough base.
Sprinkle with chocolate chips.
Bake 26 to 28 minutes or until filling is set.
Sprinkle evenly with marshmallows. Bake 2 minutes
longer. In saucepan, melt 1/2 C butter over medium
heat. Stir in cocoa and milk. Heat to boiling,
stirring constantly. Remove from heat. With wire
whisk, gradually stir in powdered sugar until well
blended. Stir in 1 tsp vanilla and 1 C pecans.
Immediately pour over marshmallows, spreading
gently to cover. Cool 30 minutes. Refrigerate
about 2 hours or until chilled. For bars, cut into
6 rows by 4 rows. Store covered in refrigerator.
Originally Submitted
10/31/2022
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